cover image Seafood Simple

Seafood Simple

Eric Ripert. Random House, $35 (304p) ISBN 978-0-593-44952-3

“I hope as this book inspires you to cook with confidence, you will come to approach seafood with joy, and, most important, with love,” writes chef Ripert (Vegetable Simple), who co-owns the Michelin-starred seafood restaurant Le Bernardin, in this exceptional guide. Through clear photos and step-by-step instructions, Ripert teaches readers important prepping techniques, such as how to fillet a flatfish and how to shuck clams, as well as basic cooking techniques, including how to properly set up a broiler rack (for every half inch of thickness, the fish should be about two inches away from the heat source). Each chapter focuses on one of nine “core techniques used to prepare almost any kind of seafood,” including raw, steamed, fried, and preserved. Salmon poké, grilled branzino with citrus-flavored extra-virgin olive oil, poached skate with brown butter, and deep-fried crab cake sandwiches all equally appeal. Ripert’s modest tone (“this dish may look sophisticated and complicated, but it is deceptively simple,” he says of the salmon wrapped in collard greens with beurre rouge), 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. Agent: Kimberly Witherspoon, InkWell Management. (Oct.)