Cover Image: Seafood Simple: A Cookbook

Seafood Simple: A Cookbook

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Member Reviews

I like that family friendly recipes are included and that I can find the ingredients at local grocery stores. The pictures could have been better and easier to compare to my version of the completed recipe.

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Seafood Simple is the cookbook for you if you need recipes for all of the different was you can cook seafood. Ripert has structured his book by cooking method and includes helpful details on how to cut and clean the seafood. It really is a book to help the home cook feel comfortable cooking seafood and cook each fish in the best manner for that type of fish.

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I liked how this cookbook focused on a sole category of food and taught us many different preparations for it. I enjoyed the Sea Bass with Charred Lemon Vinaigrette and Sofrito-Glazed Mahi Mahi. The book is broken up into chapters based on the preparation method(Raw, Steamed, Grilled, etc) which I found helpful. I'm not sure I will evere preserve my own fish, but if I needed to, this would be a book I would grab. I received this copy in exchange for my review.

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Such a fantastic cookbook - it's everything I was hoping for and more. Eric Ripert brings so much experience, insight, and quiet enthusiasm to what can be such a simple, yet often unnecessarily fussy or intimidating, course. I make and eat a lot of fish and was really looking forward to this book, and it absolutely did not disappoint. I'd recommend this book to both novice and experienced cooks alike. Although there are many fancier, more involved recipes included than you might expect, given the title, I certainly think he presents them in such a way that they are something that seems approachable. Even if for the novice they might be more aspirational, Ripert presents the more demanding recipes in a such a way that it seems like a challenge you can one day conquer, rather than an impossible mountain to climb.

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I received a free ebook copy from NetGalley in exchange for a fair review.

I am absolutely terrified of cooking fish. It’s always seemed so difficult and mysterious to me, so I was really excited to read this one.

Eric Ripert guides the reader through different methods used to prepare fish : raw, steamed, poached, fried, baked, sautéed, broiled, grilled, and preserved. Each technique is explained first, with photos (thank goodness) and recipes follow. Lots of beautiful photographs show how to prepare and finish the dish. Very detailed recipes and instructions definitely help both the novice and the seasoned chef work confidently through the steps to make an impressive meal.

Am I still scared of cooking fish? Yes. But at least I know where to look if I ever get the courage up! Definitely recommend this one.

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I received an arc of this title from NetGalley for an honest review. I have a seafood allergy but love Eric Ripert so I had to check this book out. The man knows how to do a cookbook and if I could eat more in this cookbook I would buy a copy.

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Covering many techniques yet using minimal ingredients, Seafood Simple removes the mystique of cooking seafood well. The beginning of the cookbook demonstrates step-by-step techniques for preparation such as shucking oysters, filleting fish, and cleaning shrimp. The recipes welcome the home cook through clear instructions. The recipes cover a wide variety of flavors and cooking styles as well as cuisines.

Many thanks for Random House and Netgalley for sending me a copy.

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Eric Ripert’s Seafood Simple: A Cookbook is masterful. These are elegant, elevated yet accessible recipes that demystify cooking with seafood and teach technique.

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Wonderful cookbook from a celebrity chef which will teach you so much about fish . Excellent recipes
Thank you to Netgalley and the publisher for letting me review book

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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 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.

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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 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.

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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 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…

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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: 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.

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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 reliable source of fresh fish. Simple approaches to elegant meals. Yummmm.

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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!

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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.

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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: 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.

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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.

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Ding ding ding!! We have a WINNER! I love seafood - at restaurants. I’ve always been afraid to cook fish at home because I don’t know how to clean it or prepare it. This books changes everything! Starting with techniques (with step by step photos!) and then divided into sections according to cooking (or raw) end product. I love the level of detail with each recipe - even directing on what type of knife needed (rather than the usual “cut…”, Ripert tells us we need a “very sharp knife”. THANK YOU). Inspirational, gorgeous photos, step by step directions WITH side dish suggestions make seafood cooking approachable. Woohoo!

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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.

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