Seafood Simple: A Cookbook

“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)

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.