The Young Man and the Sea: Recipes & Crispy Fish Tales by David Pasternack and Ed Levine

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Notes about Recipes in this book

  • Hearts of palm salad

    • Toppermom on March 06, 2012

      The recipe specifically says do NOT use canned hearts of palm, rather substitute fresh artichokes if fresh hearts of palm are not available.

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  • ISBN 10 1579656382
  • ISBN 13 9781579656386
  • Published Oct 14 2014
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Artisan Publishers
  • Imprint Artisan Publishers

Publishers Text

Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure. - Ruth Reichl, in Gourmet

There are few chefs more in tune with the sea than Dave Pasternack. From catching them to cooking them, Dave must have fish and fishing swimming in his veins. He brings a great purity and simplicity to his cooking. The authenticity of his approach to seafood will surely inspire you to follow him into the kitchen. - Daniel Boulud

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.

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