
How to Cook the Finest Things in the Sea
broil, bake, poach & grill your way to exceptional fish & shellfish
$56.01
- Hardcover
320 pages
- Release Date
7 April 2025
Summary
The Seafood Masterclass: From Beginner to Gourmet
You don’t need to be an experienced chef to make delicious fish and shellfish. Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines.
Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country’s best seafood restaurants before opening his beloved spot Found O…
Book Details
ISBN-13: | 9781648293030 |
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ISBN-10: | 1648293034 |
Author: | Ari Kolender, Noah Galuten |
Publisher: | Workman Publishing |
Imprint: | Artisan Books |
Format: | Hardcover |
Number of Pages: | 320 |
Release Date: | 7 April 2025 |
Weight: | 1.20kg |
Dimensions: | 256mm x 196mm x 26mm |
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What They're Saying
Critics Review
“You can make broiled scallops in espelette butter in less time than it takes to answer an email… . Kolender’s expertise is pristine seafood served in an unpretentious way with references to the Lowcountry … [and] flavors creatively his own.”–Los Angeles Times“This confidence-boosting volume will excite beginners and veteran home cooks alike.”–Publishers Weekly“This cookbook’s clean format and organized, color-photographed instructions perfectly mirror the title, simplifying everything… . Unpretentious yet undeniably scrumptions… . This decisive tome will find appeal among a wide array of home cooks.”–Booklist, STARRED REVIEW“Ari is one of my favorite chefs on planet Earth! If you are reading this while in a bookstore, keep the book in your hands, move your feet closer to the register, hand the cashier your money, skip all the way home, and cook this entire book!” –Benny Blanco“Ari Kolender has created a thoughtful and detailed guide for anyone looking to better understand seafood. Kolender’s book emphasizes the natural beauty of seafood with minimal intervention, making it truly accessible for home cooks.” –Andy Baraghani“This book is just what all seafood lovers need. Sustainability is front and center, along with smart techniques and delicious recipes.” –Renee Erickson“This book is sure to be a future classic, a staple for every home and hearth. Ari’s culinary approach is as mindful as it is distinctly delicious and beautiful. He thinks about sustainability in all ways from sourcing to operations, and how we must cook in harmony with nature and preserve our food with as little waste as we can for our collective future.” –Camilla Marcus
About The Author
Ari Kolender
Ari Kolender is a 20-year veteran of some of the finest seafood establishments in the country, a James Beard Foundation Award Semifinalist, and a 2021 Rising Star Chef. In 2019, he opened his first restaurant Found Oyster, in Los Angeles, and he now acts as the culinary director of Last Word Hospitality group where he leads culinary development for restaurants including Queen St. and Barra Santos in Los Angeles, as well as the Red Dog Saloon in Pioneertown, among others. Find him online @arikolender.
Noah Galuten is a chef, restaurant consultant, and author of The Don’t Panic Pantry Cookbook, as well as the host of a YouTube series by the same name. He is the co-author of On Vegetables and the James Beard Award winner Bludso’s BBQ Cookbook. He can be followed @galuten.
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