The Young Man and the Sea - Hardcover

Pasternack, David; Levine, Ed

Hardcover

ISBN 10: 157965276X ISBN 13: 9781579652760

Publisher: Artisan/Workman Publishing Company, 2007

Synopsis

Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring:

• A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche
• Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeño.
• Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata.
• Gills on the grill—Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and Watercress
• Pan-fried favorites like Monkfish with Sautéed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and Clementines
• The crispiest Fritto Misto or Steamers with Caper-Tarragon Aioli
• Tantalizing shellfish such as Fried Soft-Shell Crabs with Ramps or Baked Clams with Italian-Style Bread Crumbs and Horseradish

The more than one hundred recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field.

About this title

Review:

When a chef writes a cookbook, he or she must make often complex restaurant dishes accessible to home cooks without sacrificing the things that make them great. This is precisely what David Pasternack, chef at New York's Esca, has done in The Young Man and the Sea, a collection of 100-plus simple yet remarkable seafood recipes that cooks at all skill levels will want to try.

Featuring salads, including a delicious one of grilled tuna and artichokes; raw dishes such as Black Sea Bas with Pine Nuts; and pastas like Fettuccine with Rock Shrimp, Corn, and Jalapeño, the book also offers grilled and pan-fried favorites, like Grilled Snapper with Almond-Oregano Pesto, and "crispy" dishes, including a superlative Fritto Misto Amalfitano, among other course standouts. Throughout, Pasternack shares sage advice and cooking insights (for example, use a relatively low-temperature for frying to maintain fish moistness), that will broaden any cook's knowledge. Interspersed with stories of fisherman and local seafood markets, and with color photographs throughout, the book offers a singular, passionate understanding that will translate into great home cooking. --Arthur Boehm

Book Description:

The definitive fish-cooking book, in glorious full-color, from the colorful salt-of-the-sea chef of New York City’s famed restaurant Esca.

Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring:

· A full chapter on crudo such as Albacore with Pickled Kirby Cucumbers, Nantucket Bay Scallop Crudo, and Sea Bass with Pine Nuts
· Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, and the luxurious Risotto with Lobster and Black Trumpet Mushrooms
· Gills on the grill—Sicilian-Style Swordfish, Tuna on Plank, and Salmon with Figs, Saba, and Watercress
· Pan-fried favorites like Bluefish with Morels and Asparagus, and regal roasts like Cod with Spinach and Clementines
· The crispiest Fritto Misto, Steamers with Caper-Tarragon Aioli, and Fried Soft-Shells with Ramps

The 125 recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field.

About this edition

• Publisher: Artisan/Workman Publishing Company
• Publication date: 2007
• ISBN 10: 157965276X
• ISBN 13: 9781579652760
• Binding: Hardcover
• Number of pages: 272