"synopsis" may belong to another edition of this title.
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
"About this title" may belong to another edition of this title.
Shipping:
US$ 4.25
Within U.S.A.
Book Description Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think157965276X
Book Description Hardcover. Condition: new. Brand New Copy. Seller Inventory # BBB_new157965276X
Book Description Condition: New. (Hardcover, 2007). 2007 1st edition. 4to (208 x 260mm). Ppxvi,253. Colour photographs, decorative end-papers. Light blue boards, spine titled in black. Slight shelf-wear. Very good in dust-wrapper. Dave Pasternack is an angler, chef, and proprietor of Esca, a restaurant in New York. He is well known in America as the pioneer of crudo, an Italian style version of sushi, which can be applied to many different species of fish. In this book he lays out many recipes for crudo of different sorts, as well as dozens of other recipes of different types. Chapters include, starters, salads, soups & stews; crudo; pasta; grillin', gillin' and chillin'; pan fried and sauteed; crispy; crustaceans, tentacles, etc. Sardines, albacore, mullet, cod, swordfish, shad, bass, anchovies, swordfish, monkfish, lobster, crab, shrimps, whelks, clams, squid, octopus, and many others. . Seller Inventory # 22645
Book Description Condition: new. Seller Inventory # FrontCover157965276X
Book Description Hardcover. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_157965276X
Book Description Hardcover. Condition: new. New. Seller Inventory # Wizard157965276X
Book Description Hardcover. Condition: new. Buy for Great customer experience. Seller Inventory # GoldenDragon157965276X
Book Description Hardcover. Condition: New. Seller Inventory # Abebooks590159
Book Description Condition: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!. Seller Inventory # PSN157965276X
Book Description Hardcover. Condition: New. Dust Jacket Condition: New. First Edition. New York: Artisan, 2007. First edition, stated first printing. 4to. Hard cover binding in dustjacket, 253 pp. "Dave Pasternack is a fisherman," Ruth Reichl once wrote in Gourmet, "and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure." The chef-proprietor of New York City's Esca restaurant, 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, introducing the Italian-style sushi known as crudo. This much-anticipated book offers 125 recipes and features a full chapter on crudo, with such dishes as Albacore with Pickled Kirby Cucumbers, Nantucket Bay Scallop Crudo, and Sea Bass with Pine Nuts. Here too are grilled, pan-fried, and steamed fish with Italian flair and simplicity, as well as inventive pastas like Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, and the luxurious Risotto with Lobster and Black Trumpet Mushrooms. New in new dustjacket. Seller Inventory # 014879