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

  • Mackerel with white-bean bruschetta

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

    • Categories: Appetizers / starters; Italian
    • Ingredients: white beans; celery; carrots; thyme; bay leaves; mackerel; green olives; parsley; coarse rock or sea salt; baguette bread
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Notes about this book

Notes about Recipes in this book

  • Sautéed scallops with tomato vinaigrette

    • lkgrover on June 18, 2023

      Excellent appetizer or a light supper. The tomato & basil vinaigrette is the consistency of tomato soup, with a sweet & sour note from the sherry vinegar. Quick preparation.

    • Acarroll on July 19, 2023

      This was fine, maybe I didn't use good-enough quality tomatoes. I think I would have actually preferred canned tomato soup as a base. Editing to add: The vinaigrette got significantly better with time. Next time I'd make it a day or two ahead and sear the scallops later. I'm already craving a repeat of this.

  • Swordfish with almonds

    • lkgrover on September 29, 2023

      Good swordfish dish. I used almond slices instead of whole almonds, and sauteed them in butter until slightly brown -- maybe more flavorful than roasting whole almonds?

  • 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 157965276X
  • ISBN 13 9781579652760
  • Linked ISBNs
  • Published Jun 29 2007
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

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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