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Product Identifiers

PublisherArtisan

ISBN-10157965276X

ISBN-139781579652760

eBay Product ID (ePID)26038436749

Product Key Features

Book TitleYoung Man and the Sea : Recipes and Crispy Fish Tales from Esca

Number of Pages272 Pages

LanguageEnglish

Publication Year2007

TopicSpecific Ingredients / Seafood, Regional & Ethnic / Italian, Essays & Narratives

IllustratorYes

GenreCooking

AuthorEd Levine, David Pasternack

FormatHardcover

Dimensions

Item Height1 in

Item Weight46.2 Oz

Item Length10.3 in

Item Width8.2 in

Additional Product Features

Intended AudienceTrade

LCCN2006-049235

Reviews"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 chef, 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.", "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, " 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, " He understands the fish business better than just about anyone, in ways intuitive, visceral, and pragmatic. . . . Pasternack, as much as a New York-born-and-bred chef can, has thrived by cooking best what he knows best." -- Mark Singer, in a full-length New Yorker profile, "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, "He understands the fish business better than just about anyone, in ways intuitive, visceral, and pragmatic. . . . Pasternack, as much as a New York-born-and-bred chef can, has thrived by cooking best what he knows best."Mark Singer, in a full-length New Yorker profile, "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

Dewey Edition22

Photographed byHirsheimer, Christopher

Dewey Decimal641.69

Table Of ContentContents An Introductory Note from Ed Levine ix Foreword by Mario Batali xi Introduction by Dave Pasternack xiii Starters, Salads, Soups, & Stews 1 Crudo 43 Pasta 69 Grillin', Gillin', & Chillin' 105 Pan-Fried & Sautéed 133 Roasted, Baked, & Poached 149 Crispy 195 Crustaceans, Tentacles, Etc. 211 Sources 237 Acknowledgments 239 Index 241

SynopsisSeafood 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 Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam CervicheGroundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeno.Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata.Gills on the grill--Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and WatercressPan-fried favorites like Monkfish with Sauteed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and ClementinesThe crispiest Fritto Misto or Steamers with Caper-Tarragon AioliTantalizing shellfish such as Fried Soft-Shell Crabs with Ramps or Baked Clams with Italian-Style Bread Crumbs and Horseradish The more than one hundred 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., The definitive fish-cooking book, in glorious full-color, from the colorful salt-of-the-sea chef. The 125 recipes included are at once inventive yet comforting, complexly flavored yet simply prepared., 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 the paperback edition of his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style. The more than one hundred 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., 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., The definitive fish-cooking book, in glorious full-colour, from the colourful salt-of-the-sea chef of New York City's famed restaurant Esca.

LC Classification NumberTX747.P3785 2007