Synopses & Reviews
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.
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
"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
Review
"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
Review
"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
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 Gourmet
About the Author
David Pasternack is the chef of the seafood mecca Esca in New York City, which he opened in 2000; previously he'd worked in the kitchens at Bouley and Picholine, among other top-flight restaurants. He has appeared on Good Morning America, Today, CBS This Morning, Martha, and other national media. The Young Man and the Sea is his first book.Ed Levine is a frequent contributor to The New York Times and SeriousEats.com, a web site for passionate eaters. He is also the author of Pizza: A Slice of Heaven, New York Eats, and New York Eats (More).
Table of Contents
Contents
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