Young Man and the Sea: Recipes and Crispy Fish Tales from Esca
Author: David Pasternack
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.
What People Are Saying
"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
New interesting textbook: Food for Life or Potsticker Chronicles
Buttercup Bake Shop Cookbook
Author: Jennifer Appel
Not one to rest on her sugary laurels after cofounding and running the famed Magnolia Bakery in Greenwich Village, Jennifer Appel headed to midtown Manhattan and opened the Buttercup Bake Shop. Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering selection of old-fashioned dessert delicacies. Revealing the secrets of luscious homemade treats to bakers of all skill levels, Appel invites readers to return to the comforts and rewards of baking from scratch.
Including a chapter of seasonal and holiday delights and a delectable assortment of breakfast treats, The Buttercup Bake Shop Cookbook serves up more than eighty old and new classic recipes, including Oatmeal Butterscotch Cookies, Whole Wheat Maple Syrup Muffins, White Layer Cake with Chocolate Chips (try it with Peanut Butter Icing), German Chocolate Pie, and White Fudge with Walnuts and Dried Cranberries.
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