Seafood Simple: A Cookbook

Famed restaurateur and chef Ripert reunites with celebrity photographer Parry to shine the spotlight on ocean fare in their follow-up to Vegetable Simple. The heavy lifting comes in the first chapter, which teaches a variety of techniques, from fileting and skinning fish to cleaning and cutting crustaceans to shucking shellfish. Step-by-step photo guides illustrate how it’s done. Recipes are organized by cooking technique; this will appeal to home chefs looking to cook seafood seasonally, and the section on preserving is welcome. The photography is modern and sexy and reflects the sophistication of the recipes, but readers shouldn’t be intimidated—the majority of the recipes are deceptively simple and focus on the book’s VIP, seafood. Ripert includes practical advice for selecting seafood based on seasonality, and storing and freezing, along with many other tips. Patrons will come for the promise of simple delivery and stay for the showstopping recipes.