Product Description

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 Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche
• Groundbreaking 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 Jalapeño.
• 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 Watercress
• Pan-fried favorites like Monkfish with Sautéed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and Clementines
• The crispiest Fritto Misto or Steamers with Caper-Tarragon Aioli
• Tantalizing 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.

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Product Details

• Amazon Sales Rank: #130243 in Books
• Published on: 2007-04-20
• Number of items: 1
• Binding: Hardcover
• 272 pages

Amazon.com
When a chef writes a cookbook, he or she must make often complex restaurant dishes accessible to home cooks without sacrificing the things that make them great. This is precisely what David Pasternack, chef at New York's Esca, has done in The Young Man and the Sea, a collection of 100-plus simple yet remarkable seafood recipes that cooks at all skill levels will want to try.

Featuring salads, including a delicious one of grilled tuna and artichokes; raw dishes such as Black Sea Bas with Pine Nuts; and pastas like Fettuccine with Rock Shrimp, Corn, and Jalapeño, the book also offers grilled and pan-fried favorites, like Grilled Snapper with Almond-Oregano Pesto, and "crispy" dishes, including a superlative Fritto Misto Amalfitano, among other course standouts. Throughout, Pasternack shares sage advice and cooking insights (for example, use a relatively low-temperature for frying to maintain fish moistness), that will broaden any cook's knowledge. Interspersed with stories of fisherman and local seafood markets, and with color photographs throughout, the book offers a singular, passionate understanding that will translate into great home cooking. --Arthur Boehm

Review
"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

Review
"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

"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

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Customer Reviews

fantastic book
This is sure to be one of all time favourite cookbooks. Very engagingly and clearly written and really good recipes. Must go to Esca on my next trip to NY!

A Fresh Breeze of a Cookbook
Isn't there a paragraph of the Scriptures that goes like this : "Give a man a fish and he'll eat for a day, teach him how to cook it and he'll eat it everyday"? Well if it's not written that way it's because 'The Young Man and the Sea' wasn't published at the time! If you are lucky to live in New York and have visited Esca then you know this restaurant is the real thing. The secret of it's greatness is pristine fish, fresh produce and simple but flawless technique, there is no better chef or teacher than David Pasternack when it comes to our slimy friends... you should see the picture where they wiggle in terror as he approach the fishnet. Just follow one of his simple step by step recipes and you'll never go back to your old ways of cooking fish. Guaranteed. This is a "must have"!

Missing ingredient!
Can someone from Artisan Books or Mr. Pasternack please post the corrected recipe for "Scallops with Sauteed Spinach and Roasted Parsnips" (pgs. 216/217) here?

The description stays: "This dish is one of those seasonal bits of perfection that can't be improved upon. I love what the orange does to the parsnips -- namely, brings a little sweet acidity and zesty flavor to them."

Mmmm... I'm sure I'd love it too. Unfortunately, there's no mention whatever of orange in the recipe. Not in the scallop recipe, or the recipe for Roasted Parsnips that follows on the next page. Not in the list of ingredients, nor in the directions.

That quibble aside, the book is gorgeous and the recipes original, well thought-out and fresh. It's given me a renewed desire to buy and cook more fish - especially those outside my usual repertoire and comfort zone. But please, give your readers the Roasted Parsnip recipe -- with the orange included this time!