Seafood Simple: A Cookbook
- Downloads：7389
- Type：Epub+TxT+PDF+Mobi
- Create Date：2023-10-23 01:22:03
- Update Date：2025-09-08
- Status：finish
- Author：Eric Ripert
- ISBN：0593449525
- Environment：PC/Android/iPhone/iPad/Kindle
Reviews
Vicky Vaughn
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Actually 4。3！ I loved the pictures and the writing was easy to read。 Loved the variety！
Brenda
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Seafood Simple: A Cookbook by renowned fish expert and Le Bernardin owner Eric Ripert is， as always， loaded to the gills with information and luscious photography。 The introduction is an excellent starting point。。。do not skip it。 Learning more about chefs and their inspiration always help to form a better idea of what they like to do and why。 I have copies of all the books Eric Ripert has written but one and really appreciate his wisdom and skill。 He describes how to source seafood and filleting Seafood Simple: A Cookbook by renowned fish expert and Le Bernardin owner Eric Ripert is， as always， loaded to the gills with information and luscious photography。 The introduction is an excellent starting point。。。do not skip it。 Learning more about chefs and their inspiration always help to form a better idea of what they like to do and why。 I have copies of all the books Eric Ripert has written but one and really appreciate his wisdom and skill。 He describes how to source seafood and filleting techniques which is the most useful for people like me who are passionate about seafood cooking but need finessing and guidance。 Fish can be daunting but after reading this book I am no longer intimidated to try new-to-me filleting， prepping and cooking experiences。 There is even a section on caviar。 At fish markets， docks and seafood festivals I ogle the majesty of the sea and now have fresh perspectives。 On the Mediterranean I live near a raw fish place。。。if the fish isn't fresh that day， the restaurant does not open。 Luckily I live where seafood is wonderfully abundant and widely eaten as part of the culture but for many this book will not be as accessible simply due to the availability of fresh seafood。 However， contained therein are examples of dishes which can be made from grocery store findings as long as they are in good condition （what to look for is included）。 Not only is seafood described in detail but so are fish management， respect and conservation。The chapters are broken down into preparation/cooking techniques - Raw， Cured & Marinated， Steamed， Poached， Fried， Baked， Sauteed， Broiled， Grilled and Preserved。 Amongst the raw recipes which stand out most to me to make in future include Oysters Mignonette and Tuna Carpaccio （favourite dishes of mine but I haven't made them yet）， One of my favourite preparations is en papillote and baking in salt and these are included here。 We regularly steam mussels and there is a recipe for that， too。 Linguine Vongole is always delicious but this recipe is just a touch different so that is also on my list。 But what tugs at me most is Black Bass with Tea-Citrus Infusion。 Sounds fancy but it really isn't。 Octopus is one of my favourite foods so I am thrilled to see Warm Octopus Carpaccio。 But there are also Calamari with Remoulade Sauce and Fried Whitebait， both which I adore。 The Ginger Oil is up my street。 The most enjoyed fish at our house is sea bass。 In future I will team it with Charred Lemon Vinaigrette。 This is the book for you， especially if you wish to learn how to choose seafood， break it down and the best ways to use various species。 The recipes are simple but some ingredients may be elusive。 In that case， it is just a matter of using what you have and incorporate components such as vinaigrettes to other foods such as vegetables。 Let inspiration run rampant！My sincere thank you to Random House Publishing - Random House and NetGalley for providing me with a digital copy of this spectacular book。 。。。more
Francesca
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Eric Ripert's latest book Seafood Simple is a culinary treasure trove filled with delectable seafood recipes。 It is a delightful exploration of the ocean's bounty， with the chef's expertise shining through in each dish。 The recipes are approachable and were developed by making them accessible to both experienced cooks and those new to cooking seafood。While the content of the book is undeniably exceptional， it's essential to address the photography， which， unfortunately， in my opinion， falls shor Eric Ripert's latest book Seafood Simple is a culinary treasure trove filled with delectable seafood recipes。 It is a delightful exploration of the ocean's bounty， with the chef's expertise shining through in each dish。 The recipes are approachable and were developed by making them accessible to both experienced cooks and those new to cooking seafood。While the content of the book is undeniably exceptional， it's essential to address the photography， which， unfortunately， in my opinion， falls short。 The out-of-focus images detract from the overall visual experience， which is somewhat disappointing for a cookbook of this quality。 However， look past this flaw， and you'll find recipes that will undoubtedly elevate your seafood cooking game。 Ripert's culinary expertise and passion for seafood are evident throughout。 This would be a valuable addition to any home cook's library。Thank you to Random House and #netgalley for the ARC。 。。。more
Brad Johnson
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Content quality is excellent。 Production not so good。 e。g。 page 6 is incomplete， stops at step 5 and doesn't finish the step by step。 The page 7 starts up on step 8 with a different fish with no continuity with the previous page。 This is the spiral version。 I will return book。 Maybe a later edition will correct the errors。 Content quality is excellent。 Production not so good。 e。g。 page 6 is incomplete， stops at step 5 and doesn't finish the step by step。 The page 7 starts up on step 8 with a different fish with no continuity with the previous page。 This is the spiral version。 I will return book。 Maybe a later edition will correct the errors。 。。。more
Diane
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*4。5 stars*Maybe not simple but definitely delicious…I love how Eric Ripert started his book titled Seafood Simple by saying that cooking seafood is not that simple。 I laughed but quickly agreed。 I’d hoped this book would offer tips and tricks to make cooking favourites like shrimp， white fish and others， less daunting and more delicious。 It did that and offered me more reasons to expand my cooking go-to’s…The cookbook is laid out well with clear recipes， thoughtful， process-oriented photos and *4。5 stars*Maybe not simple but definitely delicious…I love how Eric Ripert started his book titled Seafood Simple by saying that cooking seafood is not that simple。 I laughed but quickly agreed。 I’d hoped this book would offer tips and tricks to make cooking favourites like shrimp， white fish and others， less daunting and more delicious。 It did that and offered me more reasons to expand my cooking go-to’s…The cookbook is laid out well with clear recipes， thoughtful， process-oriented photos and helpful tips on technique and protein choices。 Recipes are grouped by Raw， Cured & Marinated， Steamed， Poached， Fried， Baked， Sautéed， Broiled， Grilled， and Preserved。 I found this so helpful when I picked up the book looking for a bbq recipe one day and a baked fish recipe the next time。 The recipes I tried were the ‘simplest’ of the bunch （I had to start somewhere） and I found them tasty and adaptable to my preferences for spices。If some of the ingredients were out of my palate （and price） range， there was more than enough here to keep me cooking and exploring…*I happily reviewed this book**Thank you to Random House Publishing & NetGalley 。。。more
Jill
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Chef Eric Ripert is known for his ability to cook seafood。 He has worked at Le Bernardin for decades， helping to maintain its top ratings， with enough 4-star reviews and James Beard awards to make your head spin。 He’s written several cookbooks over the years， to celebrate the restaurant， to explain where he came from， and now he writes to share the food he’s eating now。 He focused on vegetables in his last cookbook， Vegetable Simple。 Now he’s written the cookbook we’ve all been waiting for: Seaf Chef Eric Ripert is known for his ability to cook seafood。 He has worked at Le Bernardin for decades， helping to maintain its top ratings， with enough 4-star reviews and James Beard awards to make your head spin。 He’s written several cookbooks over the years， to celebrate the restaurant， to explain where he came from， and now he writes to share the food he’s eating now。 He focused on vegetables in his last cookbook， Vegetable Simple。 Now he’s written the cookbook we’ve all been waiting for: Seafood Simple。 The celebrated seafood chef is finally letting us all in on how to cook fish perfectly， and I am so ready to learn。 Throughout this book， Ripert focuses on techniques for cooking fish （or not cooking them， as there is a chapter for raw fish）， offering recipes for each technique as you go through。 But before all that， he gives very specific information on how to prep the seafood， with lots of pictures to help you understand what he means。 He teaches how to fillet a flat fish and a round fish， how to remove the skin from a fillet， how to remove pin bones， how to shuck oysters， how to clean shrimp， how to split a lobster， and maybe the most important cooking skill of all， how to season properly。 Then it’s on to techniques。 He starts with Raw， Cured， and Marinated， and shares some of his favorite recipes， like Oysters Mignonette， Yellowtail （Hamachi） Crudo， Tuna Carpaccio， Black Bass Tartare， Scallop Ceviche， and Salmon Poke。 Then he moves on to Steamed， showing off his Halibut en Papillote， Clams in Chorizo Broth， Linguine Vongole， Shrimp Dumplings， and a gorgeous Salmon Wrapped in Collard Greens with Beurre Rouge。 And have I mentioned the photography yet？ It’s stunning， clean and inviting， with both the photos of the techniques and the finished dishes。 Next up is Poached， with a Monkfish Bourride with Aioli， Salmon Rillettes， Skate with Brown Butter， Halibut with Warm Herb Vinaigrette， Provencal Fish Stew， and a Shrimp Boil。 Then it’s on to Fried， where we find recipes for Calamari with Remoulade Sauce， Crab Cake Sandwiches， Salt Cod Fritters， Lobster Spring Rolls， Fish Fingers， and of course， Fish Tacos。 Next up is Baked， so it’s all about the Salt-Crusted Red Snapper， Warm Scallops with Mustard Sauce， Sofrito-Glazed Mahimahi， Snapper with Curry Sauce， and Fluke “Paillard。” Then it’s on to Sautéed （pan-fried， basically）， and bring out the Smoked Salmon “Croque-Monsieur，” Brioche-Crusted Red Snapper， Monkfish with Cabbage and Bacon Butter， Calamari Tagliatelle， and Tuna Nicoise。 Next is Broiled， with recipes for Lobster Thermidor， Oysters and Clams with “Snail Butter，” Miso Cod “Nobu，” Crab Gratin， and BBQ-Glazed Striped Bass。 And from the heat coming from above to the heat coming from below， we head to Grilled， with Cherrystone Clams with Lemon and Tabasco， Herb-Crusted Yellowfin Tuna， Cedar Plank Salmon， Swordfish with Chimichurri， Shrimp Skewers with Green Curry Sauce， Branzino with Citrus-Flavored Extra-Virgin Olive Oil， Snow Crab with Melted Butter， and Lobster with Green Butter Sauce。 Last is Preserved， where you can learn to make Pressure-Canned Albacore Tuna， Sardine Tartines， and Boquerones （Spanish anchovies） Ceasar Salad。 Throughout all the chapters， Ripert emphasizes freshness and sustainability。 Freshness is especially important in working with fresh seafood， as there is the potential for food poisoning if the chef is not careful。 But also， the fresher the fish， the better the taste， and in all these chapters， Ripert offers up tips for finding the freshest seafood and keeping it as fresh as possible while you prepare it。 There are tips for how to shop， how to know what’s in season， and even how to choose caviar if you don’t have much experience with that （like me）。 Seafood Simple is a beautiful cookbook filled with the techniques that will take your fish and shellfish cooking to a whole new level。 There are well-known recipes along with new ideas and lots of instruction for bring out the tenderness and flavors in these fresh seafoods。 Not all of these recipes will be accessible for all cooks。 Some of these seafoods are pricey or harder to acquire by those of us in the middle of the country。 But the education in this book is priceless。 And I think most home cooks can easily find salmon or shrimp they could use， even if they’re not feeling ready to take on some of the more complicated recipes。 This is a book you could grow with， starting with the easier recipes and slowly adding more techniques， more challenging ingredients， until you are filleting your own fish and shucking oysters and cleaning shrimp like a pro。 I love Ripert’s approach to cooking。 He brings his French background and his decades in a professional kitchen and helps demystify seafood for home cooks。 He adds a lot of flavor and a lot of beauty， emphasizing the fish in its elegance， its healthiness， and its deliciousness。 I have been a fan of Chef Ripert for many years， and this is the cookbook I have been craving from him all this time。 Egalleys for Seafood Simple were provided by Random House through NetGalley， with many thanks。 。。。more
Deborah Cleaves
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I love eating fish。 Cooking it is not a personal skill I possess。 Eric Rupert has set out a straightforward， no nonsense cookbook which is divided into sections by the type of preparations required。 Dozens of photos demystify preparation of whole fish for the novice。 The recipes are， as the book title expostulates， simple。 Nothing is too challenging for the novice cook and the photos highlight what the end result should be。 Everything is luscious。 All you need now is a good fishmonger or a relia I love eating fish。 Cooking it is not a personal skill I possess。 Eric Rupert has set out a straightforward， no nonsense cookbook which is divided into sections by the type of preparations required。 Dozens of photos demystify preparation of whole fish for the novice。 The recipes are， as the book title expostulates， simple。 Nothing is too challenging for the novice cook and the photos highlight what the end result should be。 Everything is luscious。 All you need now is a good fishmonger or a reliable source of fresh fish。 Simple approaches to elegant meals。 Yummmm。 。。。more
Liquidlasagna
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Well it does have some overly trendy fadslikeSalmon Pokesoy - sugar - salmon filletavocado - red onion - green onionfurukake seasoning - lime juiceginger - sesame oil - on a bed of ricebasically Hawaiian cubed salmon and cubed avocados on rice---linguini vongolemanila clams （second choice could be cockles）sea salt - linguine - extra virgin olive oilgarlic - white wine - italian parsleyred pepper flakes - lemon juice。。。。（again nothing highly intricate， till you get provencal fish stew）'inspired b Well it does have some overly trendy fadslikeSalmon Pokesoy - sugar - salmon filletavocado - red onion - green onionfurukake seasoning - lime juiceginger - sesame oil - on a bed of ricebasically Hawaiian cubed salmon and cubed avocados on rice---linguini vongolemanila clams （second choice could be cockles）sea salt - linguine - extra virgin olive oilgarlic - white wine - italian parsleyred pepper flakes - lemon juice。。。。（again nothing highly intricate， till you get provencal fish stew）'inspired by boulabaisse'the thicknesses of the fish and how done it is， is the tricky partputting a metal skewer into the thickest part of the fish in the brothis placed in the meat for 5 seconds， and test till it's warm on your wristthen you cook for 2-3 more minutesprovencal fish stewextra virgin olive oil - garlic - leeksfennel - saffron - tomatopernod - tomato paste - white pepperyukon gold potatoskin-on black bass fillet （four 2oz pieces）striped bass fillet （four 2oz pieces）halibut fillet （four 2oz pieces）snapper fillet （four 2oz pieces）four pieces of fish - 8oz each32 ounces of fish to purchase - not counting the shrimp8 ounces of fish for four people4 jumbo shrimp （21-25 count sized）---（no scorpion fish flown in air mail， from Europe）like Boulabaisse， and using the right amount of saffron fennel and garlicused by James Coburn， when he's not saving the worldjust 85 recipesin 304 pagesbut you can see what five star fish is cooked likeat his Le Bernardin。。。。。。。。。at least there isn't reindeer brains inside a plate made of a reindeer skull like Noma in Copenhagen （where dinner can be $200 to $500 US）but at least you get 15 appetizers of bear mean and reindeer organs！with a riesling， which is probably the only one to tackle scary organ means， or chinese foodI used to collect boullabaisse recipes， and it's interesting how elaborate， hideous， simple or uber-complex it gets。。。as one of my friends who got a culinary degree in london said to me 20 years ago"Boullabaisse， Yuk！ It's overrated， I don't see how people can enjoy it， it's just like eating puke！" 。。。more
Cherie
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"Cooking seafood is， in truth， not that simple。" With that opening sentence Eric Ripert had me sold on this book！ I love to cook but have long been frustrated and intimidated about seafood。 The solutions are within these pages。 Beautifully illustrated techniques， clearly explained recipes。 I was privileged to read this book via netgalley but it is definitely going on my wish list！ "Cooking seafood is， in truth， not that simple。" With that opening sentence Eric Ripert had me sold on this book！ I love to cook but have long been frustrated and intimidated about seafood。 The solutions are within these pages。 Beautifully illustrated techniques， clearly explained recipes。 I was privileged to read this book via netgalley but it is definitely going on my wish list！ 。。。more
Kathleen Gray
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Le Bernardin is my favorite restaurant ever and the key- the simplicity of the dishes which serves to highly the quality ingredients and the skill of the cook。 I've bought Ripert's other cookbooks and I must admit I've not cooked from them but rather simply read and admired them （Not a problem， just a comment）。 This， however is different。 it's accessible and even better， instructive。 This deserves a place on the shelf of every even semi-serious cook。 Thanks to netgalley for the ARC。 Wonderful。 Le Bernardin is my favorite restaurant ever and the key- the simplicity of the dishes which serves to highly the quality ingredients and the skill of the cook。 I've bought Ripert's other cookbooks and I must admit I've not cooked from them but rather simply read and admired them （Not a problem， just a comment）。 This， however is different。 it's accessible and even better， instructive。 This deserves a place on the shelf of every even semi-serious cook。 Thanks to netgalley for the ARC。 Wonderful。 。。。more
Stacy DeBroff
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Eric Ripert， one of the world’s most accomplished chefs and head of the three Michelon Star French restaurant LeBernadin， demystifies cooking seafood for home chefs。 Eric moves from raw and cured to myriad preparation variations: steamed， poached， fried， baked， sauteed， broiled， grilled and preserved。 He aims to take cooking seafood from a daunting task for home cooks to a fun， fail-proof adventure。 He goes through all the basic with easy-to-understand instructions and detailed illustrations: fr Eric Ripert， one of the world’s most accomplished chefs and head of the three Michelon Star French restaurant LeBernadin， demystifies cooking seafood for home chefs。 Eric moves from raw and cured to myriad preparation variations: steamed， poached， fried， baked， sauteed， broiled， grilled and preserved。 He aims to take cooking seafood from a daunting task for home cooks to a fun， fail-proof adventure。 He goes through all the basic with easy-to-understand instructions and detailed illustrations: from deboning and filleting a fish to removing the skin from a fillet。 He emphasizes finding the freshest of ingredients， and what to look for in seafood from sealed shut clams to translucent white fish。 Interestingly， Eric recommends only using white pepper with fish， and sprinkling both salt and pepper with your hand 6 inches away from the fish。 Talk about a flourish！ Eric also serves up some savory more sophisticated recipes from Tuna Carpaccio with Ginger-Lime Mayonaise to Salmon Poke with furikake seasoning to Calamari with Remoulade Sauce。 He elegantly accomplishes his key goal: to turn a kitchen task perceived as complicated and messy to a breeze for every level of home cook。 Merci Eric and bon appetit！ Thanks to Random House and NetGalley for an advanced reader’s copy。 。。。more
Bozhena Levine
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Thank you Random House and NetGalley for the advanced electronic review copy of this wonderful book。 I really enjoy Eric Ripert’s books that explain how to make a recipe in a simple， easy to understand way。 This book is no exception。 Beautiful， clear photos and step-by-step instructions demystify seafood prep and make this book one of the must haves。
Joni Owens
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I’m a huge Eric Ripert fan。 I think he’s an amazing chef and cookbook author。 This book proves the point。 From how to filet a fish to preserving this book has everything。 In the introduction chef states that cooking seafood is not easily done well but it’s worth the efforts。 While I will say the recipes aren’t necessarily easy， they simple to follow instructions， and they are worth the time。
Susan
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So many people are afraid of cooking seafood because it can be expensive and delicate。 But Eric Ripert has used his culinary talents to write a cookbook that really does make cooking seafood easy。 The recipes are straight forward and the dishes are delicious。 I received this book as an ARC and enjoyed it so much I've preordered a hard copy to add to my culinary library。 I highly recommend it for cooks of all levels of experience。 So many people are afraid of cooking seafood because it can be expensive and delicate。 But Eric Ripert has used his culinary talents to write a cookbook that really does make cooking seafood easy。 The recipes are straight forward and the dishes are delicious。 I received this book as an ARC and enjoyed it so much I've preordered a hard copy to add to my culinary library。 I highly recommend it for cooks of all levels of experience。 。。。more
Jodi Bennett
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We made sea bass with charred lemon vinaigrette and this was really good。 Any errors were mine。 I had a hard time with the fish， not sure why but we roasted regular broccoli and it was fabulous with the vinaigrette。 I would pan sear the fish next time， but everything else was fabulous。 broiling fish， any errors are mine。 This is a beautiful book full of easy to make but flavorful recipes。 If you want to learn how to cook seafood from the best you can look no further。 There are a good variety of We made sea bass with charred lemon vinaigrette and this was really good。 Any errors were mine。 I had a hard time with the fish， not sure why but we roasted regular broccoli and it was fabulous with the vinaigrette。 I would pan sear the fish next time， but everything else was fabulous。 broiling fish， any errors are mine。 This is a beautiful book full of easy to make but flavorful recipes。 If you want to learn how to cook seafood from the best you can look no further。 There are a good variety of fish as well so you are bound to find new favorites。 。。。more
Susie Stangland
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I received an advance copy and how much did I love it？？！！ I just preordered a copy for myself and plan on buying several more！ I have been incorporating much more fish into our diet and a wide variety with subscribing to Alaskan Fish Company and Fulton’s Fish Market。 （Not an ad but both are terrific） This cookbook is exactly what I needed！ Thank you Eric Ripert for making it so “simple” to find the perfect recipe for anything that’ swims my way！
Sharon
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Seafood Simple is a cookbook by three-Michelin-starred chef Eric Ripert。 Geared towards beginners， the chef explains everything from breaking down a fish to its fillets， how to clean shrimp， how to shuck a clam， how to remove pin bones， and so forth。 There are step-by-step pictorals for some of the more complicated processes and good pictures for the finished dishes。 Though I am not a fan of seafood in general， I appreciate the simplicity of the dishes and the overall presentation of the cookboo Seafood Simple is a cookbook by three-Michelin-starred chef Eric Ripert。 Geared towards beginners， the chef explains everything from breaking down a fish to its fillets， how to clean shrimp， how to shuck a clam， how to remove pin bones， and so forth。 There are step-by-step pictorals for some of the more complicated processes and good pictures for the finished dishes。 Though I am not a fan of seafood in general， I appreciate the simplicity of the dishes and the overall presentation of the cookbook。The recipe sections are as follows， with some examples of dishes that readers will find。Raw， Cured， & Marinated: Tuna Carpaccio; Tuna TartareSteamed: Halibut-Mushroom Casserole; Shrimp DumplingsPoached: Halibut with Warm Herb Vinaigrette; Shrimp BoilFried: Crab Cake Sandwiches; Fish TacosBaked: Warm Scallops with Mustard Sauce; Snapper with Curry SauceSauteed: Blackened Red Snapper; Salmon StrudelBroiled: Miso Cod "Nobu"; Scallops and Chives with NageGrilled: Swordfish with Chimichurri; Salmon with Peas and BaconPreserved: Pressure-Canned Albacore TunaFor those wanting to make restaurant quality seafood dishes at home， Seafood Simple is a good cookbook to have on a home shelf。Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher， Random House。 The decision to read and review this cookbook was entirely my own。 。。。more
Annabelle
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I am one of those people that doesn't look for a cookbook [just] for recipes。 These days you can find recipes with a quick search online from bloggers， food publications and professional chefs with ratings and comments。 I look for cookbooks to have a deeper dive into techniques， a greater explanation of cooking style， or cuisine， or ingredients。 With Seafood Simple， Chef Ripert delivers just what I am looking for as far as fish and shellfish go。 The step-by-step， with accompanying photos， descri I am one of those people that doesn't look for a cookbook [just] for recipes。 These days you can find recipes with a quick search online from bloggers， food publications and professional chefs with ratings and comments。 I look for cookbooks to have a deeper dive into techniques， a greater explanation of cooking style， or cuisine， or ingredients。 With Seafood Simple， Chef Ripert delivers just what I am looking for as far as fish and shellfish go。 The step-by-step， with accompanying photos， description for filleting fish by fish type reminded me of my favorite cookbook （Pepin's Complete Techniques）。 The book is broken down by chapters of preparation method: Raw/Cured， Steamed， Poached， Fried， Baked。。。with a general （photo） illustrated step-by-step of the method at the beginning of the chapter followed by recipes for that method。 The recipes themselves are clear and straight-forward （and are accompanied by beautiful photos）。 It isn't necessarily "simple seafood" but simplifying or demystifying nice， sometimes even fancy， preparations of an ingredient that the chef respects and is an expert in。 I will say， also， that I was pleasantly surprised because I had looked at its predecessor in the series， Vegetable Simple and did not find any emphasis on technique， just an array of recipes not even grouped by cooking technique or vegetable type or season。 This follow-up book is a clear improvement。This is definitely a book that I want to add to my cookbook shelf as my primary seafood reference。 I wholeheartedly recommend it to anyone who wants to learn about seafood from novice to experienced cook。I received an advanced review electronic copy of this book from the publisher and NetGalley for an honest review。 All opinions given here are my own。 。。。more
The Raven Scholar
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I'm not a great cook。I can set the smoke alarm off， but when it comes to cooking， I'm better at warming food up than actually cooking food。 Seafood。 It's a hit-and-miss。So， on a Tuesday （Taco Tuesday）， my first instinct was to try the Fish Taco recipe， and making a fish version， and taking a chance， substitute shrimp as well。The recipes are simple。They are detailed enough to follow， especially if you're an inexperienced cook looking to expand your culinary skills in the kitchen。 The how to cook I'm not a great cook。I can set the smoke alarm off， but when it comes to cooking， I'm better at warming food up than actually cooking food。 Seafood。 It's a hit-and-miss。So， on a Tuesday （Taco Tuesday）， my first instinct was to try the Fish Taco recipe， and making a fish version， and taking a chance， substitute shrimp as well。The recipes are simple。They are detailed enough to follow， especially if you're an inexperienced cook looking to expand your culinary skills in the kitchen。 The how to cook and prepare with pictures was helpful， and lend itself to establishing more confidence in tackling the seafood recipes provided by Eric Ripert。The ingredients can be easily found in the pantry or local market （and if possible， support local farmers market for fresher ingredients）。The seafood used is nothing that can't be found at the local market （seafood exclusive， or the general market）。I enjoy how the book is divided into different categories such as fried， boil， etc。， and opened up with the different techniques broken down in easy-to-follow images。Surprisingly is how simple and yet at the same time， with attention to detail when the food is done， I found myself eyeing the "Warm Octopus Carpaccio" to make one evening at home。 Given， my seafood cooking experience is regulated to boiling shrimp， I found myself feeling comfortable enough to tackle making octopus for dinner without concern about messing up the recipe or setting off the smoke alarm。This is the type of book that would make a perfect gift for college students， beginner cooks， or simply individuals looking to be inspired in preparing meals for dinner。Thank you to Net Galley， and Random House Publishing for the opportunity to test some of the recipes， and offer my personal thoughts about the book。 。。。more
Trio
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Chef at one of my all-time favorite special date-night restaurants in NYC， Seafood Simple is the first cookbook I've read by Eric Ripert。 I’m going to grab another one as soon as possible！Beautifully written， with a gorgeous picture for each and every recipe， Ripert provides step-by-step instructions。 Honestly， I think I could actually make all of these lol。 Though I’m leaning toward the fish tacos， and trying out both the poaching and steaming techniques。Seafood Simple is a fantastic addition t Chef at one of my all-time favorite special date-night restaurants in NYC， Seafood Simple is the first cookbook I've read by Eric Ripert。 I’m going to grab another one as soon as possible！Beautifully written， with a gorgeous picture for each and every recipe， Ripert provides step-by-step instructions。 Honestly， I think I could actually make all of these lol。 Though I’m leaning toward the fish tacos， and trying out both the poaching and steaming techniques。Seafood Simple is a fantastic addition to your library if you’re looking to add more fish to your diet。 a copy of Seafood Simple was provided by Random House Publishing Group， via NetGalley， for the purpose of my honest review， all opinions are my own 。。。more
Florence
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I will start by saying how much I love Eric Ripert so I was excited to receive this eARC from Net Galley and the publisher for an honest review。The book was straight forward and the recipes I tried were all delicious。 This book would be exceptionally good for those cooks who are a little afraid of seafood since his directions are very clear。I will be purchasing this book in hardcover format to continue cooking from it。
Diane
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Simply sublime！ Eric Ripert presents the preparation of seafood in clear images and concise text。 This book is perfect for both the new cook and those more experienced。 As always， Ripert treats his ingredients with the greatest respect and amplifies the flavors in combinations that come together like a symphony。 This is a great gift for the cooks in your life！ I plan on having several copies ready to give to this holiday season！My thanks to NetGalley and Random House for the ARC of this deliciou Simply sublime！ Eric Ripert presents the preparation of seafood in clear images and concise text。 This book is perfect for both the new cook and those more experienced。 As always， Ripert treats his ingredients with the greatest respect and amplifies the flavors in combinations that come together like a symphony。 This is a great gift for the cooks in your life！ I plan on having several copies ready to give to this holiday season！My thanks to NetGalley and Random House for the ARC of this delicious book！ 。。。more
Ali Rae
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Eric Ripert Seafood Simple is a real treat！ I have always been a bit intimidated to cook seafood at home but after reading through this beautiful cookbook I feel ready。 What I found especially helpful as a home cook was the the techniques to prepare a fish for cooking which very easy to follow and helpful。 There were even instructions for feel of the flesh， smell， and proper washing instructions。There is exception detail describing what to avoid when purchasing fish and also a variety of easy to Eric Ripert Seafood Simple is a real treat！ I have always been a bit intimidated to cook seafood at home but after reading through this beautiful cookbook I feel ready。 What I found especially helpful as a home cook was the the techniques to prepare a fish for cooking which very easy to follow and helpful。 There were even instructions for feel of the flesh， smell， and proper washing instructions。There is exception detail describing what to avoid when purchasing fish and also a variety of easy to more challenging recipes！ The poke was a hit in my house！ The book also has recipes from all over the world！ Aside from diverse recipes there are a variety of techniques to try such as frying， preserving， sautéing， baking and grilling。 If you are ready to jump into preparing seafood this book will give you the confidence to give it a go！Thank you to NetGalley and Random House Publishing Group for the digital advanced readers copy！ I received a complimentary copy of this book。 Opinions expressed in this review are completely my own。 This book will be published October 3， 2023。 。。。more
Ashley Hite
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Thank you to NetGalley and Random House Publishing Group for an ARC in exchange for an honest review。4。5 StarsEric Ripert is a world renowned chef best known for his 3 Michelin starred NYC restaurant， Le Bernardin。 His high-end elegant seafood dishes have been the toast of the culinary world for decades。 With his newest cookbook he breaks down his sophisticated dishes into simple and relatable recipes while still maintaining the classic elegance he is known for。 He begins his book with easy to f Thank you to NetGalley and Random House Publishing Group for an ARC in exchange for an honest review。4。5 StarsEric Ripert is a world renowned chef best known for his 3 Michelin starred NYC restaurant， Le Bernardin。 His high-end elegant seafood dishes have been the toast of the culinary world for decades。 With his newest cookbook he breaks down his sophisticated dishes into simple and relatable recipes while still maintaining the classic elegance he is known for。 He begins his book with easy to follow instructions in preparing seafood including， filleting a fish， deveining shrimp and shucking oysters。 The recipes are broken down into subcategories focusing on cooking style i。e。 raw， steamed， poached， fried， grilled， preserved etc。 Each dish offers a brief introduction， step by step instructions and a stunning photo。 When I first started looking trough the book I was intimidated by the photos of the dishes; thinking that I would not be able to recreate them。 However， the instructions are straightforward and the dishes are simple enough to execute and even better look great。 I can not wait to try them all。 This is a definite addition to any chefs library。 。。。more
Tam Sesto
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Beautiful book full of seafood recipes and gorgeous pictures。The book starts with an interesting introduction by the author。 That’s followed by a section of detailed techniques which include， filleting， skinning， cleaning， how to split a lobster， how to shuck oysters and clams， how to remove pin bones， and how to season seafood。 The end of the book includes a chapter on tips and guidelines of which an example is: Farm Raised vs Wild Caught。The recipes are divided into the following chapters。 I’v Beautiful book full of seafood recipes and gorgeous pictures。The book starts with an interesting introduction by the author。 That’s followed by a section of detailed techniques which include， filleting， skinning， cleaning， how to split a lobster， how to shuck oysters and clams， how to remove pin bones， and how to season seafood。 The end of the book includes a chapter on tips and guidelines of which an example is: Farm Raised vs Wild Caught。The recipes are divided into the following chapters。 I’ve included an example of a recipe found in that chapter。 Raw， Cured， and Marinated - Crab Salad with Gazpacho SauceSteamed - Halibut Mushroom CasserolePoached - Red Wine Fisherman’s StewFried - Fish FingersBaked - Warm Scallops with Mustard SauceSautéed - Blackened Red SnapperBroiled - Lobster ThermidorGrilled - Cherry Stone Claims with Lemon and TabascoPreserved - Albacore Tuna TartinesEach recipe includes servings， an introduction to the dish， ingredients， and detailed and precise instructions。The recipe I made from this book was Crab Cake Sandwiches。 They were fabulous and quick and easy。 I had no trouble following the directions， and most of the ingredients were common items you will have in your pantry。 My review is voluntary and all comments and opinions are my own。 。。。more
Susan's Reviews
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I am very impressed with this top chef's cookbook that shows you how to fillet both flat and round fish， as well as steam， deep fry， saute， preserve and， finally， EAT THEM！I read the majority of this cookbook at the gym and I immediately went home and used his halibut en papillote recipe。 He suggested that foil was a good casing and I agree with him。 （I've had a few issues with parchment paper in the past！） I didn't have halibut but the bassa fillet that I used （alas， frozen， not fresh） was DEEE I am very impressed with this top chef's cookbook that shows you how to fillet both flat and round fish， as well as steam， deep fry， saute， preserve and， finally， EAT THEM！I read the majority of this cookbook at the gym and I immediately went home and used his halibut en papillote recipe。 He suggested that foil was a good casing and I agree with him。 （I've had a few issues with parchment paper in the past！） I didn't have halibut but the bassa fillet that I used （alas， frozen， not fresh） was DEEELICIOUS！The salmon wrapped in collard greens recipe - as well as the beautiful picture！ - had me salivating。 （This picture from the internet because of copyright restrictions does not do his own pictures justice！）The chef/author includes several recipes for jasmine and Caribbean rice that will make excellent accompaniments to all of his ravishingly tasty recipes。 I dare you not to get hungry while reading this excellent cookbook devoted to seafood。 The pictures alone will seduce you into becoming a fish lover - if you aren't one already！I'm rating this one a 5 out of 5 delicious stars！ My thanks to the author， publisher and Netgalley for an ARC of this cookbook in exchange for an honest review。 Highly， highly recommended！ 。。。more
Karen Hancock
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Bestselling cookbook author and restaurateur， Eric Ripert， has released another excellent cookbook， Seafood Simple: A Cookbook 。 This cookbook includes recipes for many kinds of fish and seafood， and is divided into chapters according how the dishes are prepared， i。e。， Raw， Cured and Marinated， Steamed， Poached， Fried， Baked， Sautéed， Broiled， Grilled， and Preserved。 Although this is a different take from most cookbooks， it works and makes it easy to find dishes that fit with the cook’s lifestyl Bestselling cookbook author and restaurateur， Eric Ripert， has released another excellent cookbook， Seafood Simple: A Cookbook 。 This cookbook includes recipes for many kinds of fish and seafood， and is divided into chapters according how the dishes are prepared， i。e。， Raw， Cured and Marinated， Steamed， Poached， Fried， Baked， Sautéed， Broiled， Grilled， and Preserved。 Although this is a different take from most cookbooks， it works and makes it easy to find dishes that fit with the cook’s lifestyle or time constraints。The cookbook includes step-by-step instructions on preparing different types of fish， such as filleting， skinning， cleaning shrimp， shucking clams and oysters， and even removing pin bones from fish。 The book is worth having just for these sections， especially for those who aren’t as familiar with different kinds of seafood and want to learn as much as possible。 The recipes are written in the traditional manner with the ingredients listed first， followed by succinct， easy-to-follow instructions。 Even beginning cooks will have an easy time with these mouthwatering recipes。The comments at the beginning of each recipe are interesting and well-written， as well as helpful。 There are beautiful， professional photographs included for almost every recipe， which helps cooks to know just what their dish should look like。 The only thing missing is an index， which is odd， but that shouldn’t be reason to skip this cookbook。All told， this is a cookbook that should be included in every cookbook collection。 It is definitely recommended。Special thanks to NetGalley for supplying a review copy of this book。 。。。more
Johanna Sawyer
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I must be the minority when it comes to making seafood simply。 I think seafood is an area that should only be done by the experts。 I buy already cooked shrimp or frozen given the extraordinary prices of fresh these days。 This book however has a wealth of information by an expert when it comes to filleting fish or other kinds and gives various dishes by various styles of cooking。 Raw， boiling， frying etc。 Interesting cookbook and worth four stars。
Macy
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A really lovely and insightful instructional cookbook。 Starting with the lovely introduction to the acknowledgements and everything in between this book is wonderful。 It is written with every level of cook in mind and shares clear concise instructions accompanied by step by step photographs starting with basic techniques of how to prepare and ultimately cook just about every type of seafood in every imaginable way。 I really enjoyed reading， learning and preparing a few recipes and will continue A really lovely and insightful instructional cookbook。 Starting with the lovely introduction to the acknowledgements and everything in between this book is wonderful。 It is written with every level of cook in mind and shares clear concise instructions accompanied by step by step photographs starting with basic techniques of how to prepare and ultimately cook just about every type of seafood in every imaginable way。 I really enjoyed reading， learning and preparing a few recipes and will continue to experiment。 A definite must have for anyone who enjoys cooking and will make a great addition to anyones collection。 I received a copy of this book from Netgalley。com in exchange for a fair and honest review。 。。。more
Blake Baird
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