How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish...

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Ari Kolender Noah Galuten

How to Cook the Finest Things in the Sea

Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish

Ari Kolender, Noah Galuten

$59.99

Hardback

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English

Artisan Books
08 April 2025

Cooking with fish & seafood; Cookery dishes & courses

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.

By: Ari Kolender, Noah Galuten
Imprint: Artisan Books
Country of Publication: United States
Dimensions: Height: 256mm, Width: 196mm, Spine: 26mm
Weight: 1.200kg
ISBN: 9781648293030
ISBN 10: 1648293034
Pages: 320
Publication Date: 08 April 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish

""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