Have you ever met a barista with a college degree? What about one with a master's degree? Spend time in Portland, or likely any other major city in...
Continue »
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 crudoand#8212;Italian-style sushiand#8212;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 Jalapeandntilde;o.
Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata.
Gills on the grilland#8212;Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and Watercress
Pan-fried favorites like Monkfish with Sautandeacute;ed 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.
Synopsis:
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.
Roslyn, April 25, 2007 (view all comments by Roslyn)
I am lucky enough to have eaten at ESCA in New York City and have read glowing reviews of David Pasternack's cooking in newspapers and magazines. The book's recipes are interspersed with tales of fishing beginning when David was a boy growing up on Long Island. David continues to fish and supplies a lot of the needs of the restaurant.
Was this comment helpful? | Yes | No (5 of 10 readers found this comment helpful)
"Synopsis"
by Libri,
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.
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and eBooks — here at Powells.com.
Don't Miss
