How to Cook the Finest Things in the Sea

Auteur
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.

Texte du rabat

"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 Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. With an emphasis on sustainability, All the Finest Things in the Sea (and How to Cook Them) offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. Kolender takes the intimidation out of cooking fish and shellfish. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbeque Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. A larder chapter features a whole world of accompaniments for seafood, including Red Yuzu Mayo and Pickled Green Tomato Tartar Sauce, plus a Seafood Primer walks readers through how to select, store, and clean the seafood they bring home. Whether seafood newbie or fanatic, All the Finest Things in the Sea (and How to Cook Them) will change the way readers think about seafood and guide them through techniques to unlock the dynamic flavors of fish and shellfish"--

Résumé

James Beard award nominee and owner of LA's popular Found Oyster and Queen St. restaurants brilliantly demystifies the art of cooking fish and shellfish with 100 straightforward and delicious dishes for every seafood from cod to salmon, crab, oysters, scallops, and even tinned and frozen fish. 

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 Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. Kolender takes the intimidation out of cooking fish and shellfish. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbeque Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. A larder chapter features a whole world of accompaniments for seafood, including Red Yuzu Mayo and Pickled Green Tomato Tartar Sauce, plus a Seafood Primer walks readers through how to select, store, and clean the seafood they bring home. Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will change the way readers think about seafood and guide them through techniques to unlock the dynamic flavors of fish and shellfish.

Contenu
Introduction: Do Less
The Big Picture: Sustainability Made Simple
Kitchen Tools and Pantry Items        
Seafood Primer          
Reading the Tides: Thoughts on Storage, Thawing, and Raw Seafood        
 
One: Chilled, Raw, and Marinated
Sicilian Crudo
Mackerel Tartare with Horseradish and Dill 
Scallop Tostadas        
Seaweed-Cured Halibut         
Seaweed-Cured Halibut Crudo with Crème Fraîche, Lime, and Basil         
Summer Rockfish Ceviche    
Santa Barbara Spot Prawn Aguachile
Lobster Crudo
Feast of the Four Fishes Cocktail      
How to Shuck an Oyster        
How to Shuck a Clam
Shrimp Cocktail         
Lobster Cocktail        
Razor Clam Sangrita 
Five-Layer Crab Dip
Smoked Trout Dip     
Chilled Mussels on the Half-Shell
Pickled Shrimp Salad
How to Assemble a Raw Bar for a Crowd    
 
Two: Tinned Fish and Other Preserved Seafood
Anchovy Caesar        
Poached Leeks with Gribiche and Smoked Trout Roe          
Tomatoes with White Soy Crema and Bottarga
Open-Faced Avocado Sandwich with Tomato-Marinated Sardines  
Stuffed Peppers with Tomato, Olive, and Anchovy  
Tomato and Anchovy Bread Pudding
Caramelized Bok Choy with Fish Sauce       
Twice-Baked Sweet Potato with Dashi Butter and Bonito                
Seaweed Salad           
 
Three: Broiled and Baked
Char-Broiling on the Half-Shell        
Char-Broiled Oysters with Garlic Butter and Parmesan       
Char-Broiled Oysters with Bottarga Butter   
Clams Casino 
Broiled Ocean Trout with Casino Butter       
Broiled Scallops with Espelette Butter          
Salt-Baked Peel ’n’ Eat Shrimp         
Fish in Paper  
Fish in Paper, Spring Edition 
Fish in Paper, Summer Edition          
Fishmonger’s Pie       
 
Four: Grilled
A Quick Grilling Primer                                      &#160…