Seafood Simple: A Cookbook - by Eric Ripert (Hardcover)

About the Book

"In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making it accessible to home cooks of all skill levels-yet still with elegance and panache. Breaking down cooking techniques in a step-by-step process along with accompanying images, this book teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to 85 straightforward, delicious recipes. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is complete with a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book"--

Book Synopsis

NEW YORK TIMES BESTSELLER - IACP AWARD WINNER - The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes that "will have you cooking fillets with pro-level precision on a Tuesday" (Epicurious)

"I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself."

In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels--yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.

Review Quotes

"Ripert . . . wants this cookbook--his eighth--to take you on a journey and 'convert you into a competent and confident seafood cook.' To that end, he has written a concise, thoughtful guide to selecting seafood, determining whether it is fresh and storing it safely. Step-by-step photos demonstrate how to fillet and skin fish, how to shuck oysters and clams, clean shrimp and split lobster. . . . The cookbook has a playful side, with flavors from around the world, and has nods to tradition, too."--The Washington Post

"[Seafood Simple] will have you cooking fillets with pro-level precision on a Tuesday. . . . The book's most luxurious quality is that it will allow you to prepare seafood as well as the cooks in Ripert's kitchen. . . . Ripert has stripped away unnecessary complexities to expose the underlying beauty of a simply prepared piece of fish."--Epicurious

"In Seafood Simple, Ripert keeps it, well, simple; there's an abundance of five-ingredient recipes. But he twists minds by describing how just a few ingredients--and how they are treated--can achieve maximum results. . . . [It's] all about making Michelin-worthy dishes with just a few ingredients."--Delish

"Through clear photos and step-by-step instructions, Ripert teaches readers important prepping [and] basic cooking techniques. . . . Ripert's modest tone . . . easy-to-follow instructions, and numerous options for ingredient substitutions will boost confidence among home cooks. This is a must-have for any seafood enthusiast."--Publishers Weekly (starred review)

About the Author

Eric Ripert is the chef and co-owner of New York's internationally acclaimed seafood restaurant Le Bernardin, which has held three stars from the Michelin Guide since 2005 and has maintained a four-star rating from The New York Times for over 20 years. He is Vice Chairman of the board at City Harvest, the world's first and New York City's largest food rescue organization dedicated to feeding New Yorkers in need, as well as a recipient of the Legion d'Honneur, France's highest honor. He previously served as a regular guest judge on Bravo's Top Chef and hosted his own TV series from 2009 to 2015, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of six cookbooks, including The New York Times bestseller Vegetable Simple, as well as My Best: Eric Ripert, Avec Eric, On the Line, A Return to Cooking, and Le Bernardin: Four Star Simplicity, and a New York Times bestselling memoir, 32 Yolks: From My Mother's Table to Working the Line.