{"product_id":"seafood-simple-a-cookbook-1","title":"Seafood Simple: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEric Ripert\u003c\/b\u003e 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 \n\u003ci\u003eThe New York Times\u003c\/i\u003e 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 \n\u003ci\u003eTop Chef\u003c\/i\u003e and hosted his own TV series from 2009 to 2015, \n\u003ci\u003eAvec Eric\u003c\/i\u003e, which has won Emmy and James Beard awards. Ripert is the author of six cookbooks, including \n\u003ci\u003eThe New York Times \u003c\/i\u003ebestseller \n\u003ci\u003eVegetable Simple\u003c\/i\u003e, as well as \n\u003ci\u003eMy Best: Eric Ripert\u003c\/i\u003e, \n\u003ci\u003e Avec Eric\u003c\/i\u003e, \n\u003ci\u003e On the Line\u003c\/i\u003e, \n\u003ci\u003e A Return to Cooking\u003c\/i\u003e, and \n\u003ci\u003eLe Bernardin: Four Star Simplicity\u003c\/i\u003e, and a \n\u003ci\u003eNew York Times \u003c\/i\u003ebestselling memoir, \n\u003ci\u003e32 Yolks: From My Mother's Table to Working the Line.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--\u003ci\u003eThe Washington Post\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"[ \n\u003ci\u003eSeafood Simple\u003c\/i\u003e] 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.\" \n\u003cb\u003e--\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In \n\u003ci\u003eSeafood Simple\u003c\/i\u003e, 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.\" \n\u003cb\u003e--\u003ci\u003eDelish\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e 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\" (\u003ci\u003eEpicurious\u003c\/i\u003e)\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eI 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 \u003c\/i\u003eSeafood Simple\u003ci\u003e is to trust the process, and yourself.\"\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eIn 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 \n\u003ci\u003ethe \u003c\/i\u003eexpert in fish cookery. Now, in \n\u003ci\u003eSeafood Simple\u003c\/i\u003e, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels--yet still with elegance and panache. \n\u003cp\u003e\u003c\/p\u003eBreaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, \n\u003ci\u003eSeafood Simple\u003c\/i\u003e 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 \n\u003cb\u003eTuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, \u003c\/b\u003e and \n\u003cb\u003eSpaghetti Vongole\u003c\/b\u003e 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. \n\u003cp\u003e\u003c\/p\u003eStunning, delectable, and above all, actually doable, \n\u003ci\u003eSeafood Simple \u003c\/i\u003eis a master class from one of the world's greatest chefs, created especially for the home cook.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2023 pg. 22 (EAN 9780593449523, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/16\/2023 (EAN 9780593449523, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/07\/2023 (EAN 9780593449523, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/10\/2024 pg. 1 (EAN 9780593449523, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2023 pg. 22 (EAN 9780593449547, Other)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Random House","offers":[{"title":"Default Title","offer_id":46431163252867,"sku":"SPTM-9780593449523","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780593449523_spiral.png?v=1769660764","url":"https:\/\/sebink.com\/products\/seafood-simple-a-cookbook-1","provider":"Sebink","version":"1.0","type":"link"}