Seafood Simple: A Cookbook

by Eric Ripert, Nigel Parry (Contributor)

The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes for preparing incredible fish at home. "I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself."In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels--yet still with elegance and panache.Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

304 pages, Hardcover

Published October 3, 2023

About the author

Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.

In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.

In 1995, at just 29 years old, Ripert earned a four-star rating from the The New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the The New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.

In 1997, GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York Magazine declared Le Bernardin the #1 restaurant in the city, awarding it 5 five stars in its inaugural restaurant rating issue—a position it still holds today. Also in 2005, Bon Appétit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.”

Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of 3 three stars in 2005, 2006, 2007 and 2008. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last eight consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation, and in 2003, the Foundation foundation named Ripert “Outstanding Chef in the United States.” In 2009 Ripert was granted the rank of Chevallier in France’s Légion d’Honneur.

Ripert has served as guest judge (and “fan favorite”) on Bravo’s Top Chef for two seasons and has appeared on the Late Show with David Letterman, The Charlie Rose Show, The Ellen DeGeneres Show, TODAY, Live with Regis and Kelly, and The Martha Stewart Show. In fall 2008, Ripert published On The Line with Artisan, his second book with the publisher. Ripert will star in his own television series, AVEC ERIC, airing on public television in September of 2009.

Ripert is the chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son

Reviews

[Mai H. · Rating 4 out of 5]

I've loved Eric ever since he popped up on No Reservations. I enjoyed seeing him and Tony in their element. In the same vein as Vegetable Simple: A Cookbook, this cookbook highlights the uses of seafood, both fish and shellfish. While I will 100% never be deboning a fish, I appreciate the thought Eric has put into this. I would eat nearly every recipe he lists. I'm particularly drawn to all of the crudos. And while this is a book about seafood, are you even French if you don't mention ratatouille?

[Susan's Reviews · Rating 5 out of 5]

I am very impressed with this top chef's cookbook that shows you how to fillet both flat and round fish, as well as steam, deep fry, saute, preserve and, finally, EAT THEM!

I read the majority of this cookbook at the gym and I immediately went home and used his halibut en papillote recipe. He suggested that foil was a good casing and I agree with him. (I've had a few issues with parchment paper in the past!) I didn't have halibut but the bassa fillet that I used (alas, frozen, not fresh) was DEEELICIOUS!



The salmon wrapped in collard greens recipe - as well as the beautiful picture! - had me salivating. (This picture from the internet because of copyright restrictions does not do his own pictures justice!)



The chef/author includes several recipes for jasmine and Caribbean rice that will make excellent accompaniments to all of his ravishingly tasty recipes. I dare you not to get hungry while reading this excellent cookbook devoted to seafood. The pictures alone will seduce you into becoming a fish lover - if you aren't one already!
I'm rating this one a 5 out of 5 delicious stars! My thanks to the author, publisher and Netgalley for an ARC of this cookbook in exchange for an honest review. Highly, highly recommended!

[Rae | The Finer Things Club CA · Rating 4 out of 5]

Renowned chef Eric Ripert seeks to simplify the skill and art of cooking seafood with his cookbook Seafood Simple. Like many people, I love seafood but am intimidated by the idea of making a dish myself. By sharing preparation techniques with detailed pictures and an assortment of recipes under each method, Ripert hopes to make the process less daunting. I tried making one of the book’s easiest recipes—Salmon with Herb-Infused Extra-Virgin Olive Oil—and it came out well. There are a few more I want to attempt. While I appreciate Ripert’s efforts, the appetizing sounding dishes, and the gorgeous food photos, most of the recipes still give me pause due to some of the high-end ingredients and specialized tools needed. Perhaps after cooking seafood more I will gain more confidence!

Thank you to NetGalley and Random House for an advance reader copy in exchange for an honest review.

[Trio · Rating 5 out of 5]

Chef at one of my all-time favorite special date-night restaurants in NYC, Seafood Simple is the first cookbook I've read by Eric Ripert. I’m going to grab another one as soon as possible!

Beautifully written, with a gorgeous picture for each and every recipe, Ripert provides step-by-step instructions. Honestly, I think I could actually make all of these lol. Though I’m leaning toward the fish tacos, and trying out both the poaching and steaming techniques.

Seafood Simple is a fantastic addition to your library if you’re looking to add more fish to your diet.

a copy of Seafood Simple was provided by Random House Publishing Group, via NetGalley, for the purpose of my honest review, all opinions are my own

[Poppy Marlowe · Rating 3 out of 5]

Seafood Simple is a great idea for a book, but after reading it I wondered if any of our clients could afford the ingredients - perhaps those in other parts of the city could shell out the cash but in our neighbourhood and its clientele, food insecurity reigns and I cannot see many or any people using this book.

However, if you can afford the ingredients, this is an amazing book with which to learn to make simple, fresh, amazing seafood and fish. The recipes are understandable and the step-by-step instructions show how easy it can be. (We used to have a seafood and fish market where I live and I bought that all the time: since it closed, I am stuck to Loblaw's and Galen Weston gets enough of my money as it is much less $16 for a piece of tuna!)

Usable but definitely polarizing in today's economy, I will leave it up to you to decide if you want to buy and read the book ... I will recommend it if asked.

[Victoria · Rating 3 out of 5]

I appreciated the emphasis on technique and the instructions on how to process different types of seafood, but the recipes tended to trend more Eurocentric and therefore weren't compatible to how/what I like to cook.

[Cherie · Rating 5 out of 5]

"Cooking seafood is, in truth, not that simple." With that opening sentence Eric Ripert had me sold on this book! I love to cook but have long been frustrated and intimidated about seafood. The solutions are within these pages. Beautifully illustrated techniques, clearly explained recipes. I was privileged to read this book via netgalley but it is definitely going on my wish list!

[Jill · Rating 5 out of 5]

Chef Eric Ripert is known for his ability to cook seafood. He has worked at Le Bernardin for decades, helping to maintain its top ratings, with enough 4-star reviews and James Beard awards to make your head spin. He’s written several cookbooks over the years, to celebrate the restaurant, to explain where he came from, and now he writes to share the food he’s eating now. He focused on vegetables in his last cookbook, Vegetable Simple. Now he’s written the cookbook we’ve all been waiting for: Seafood Simple. The celebrated seafood chef is finally letting us all in on how to cook fish perfectly, and I am so ready to learn.

Throughout this book, Ripert focuses on techniques for cooking fish (or not cooking them, as there is a chapter for raw fish), offering recipes for each technique as you go through. But before all that, he gives very specific information on how to prep the seafood, with lots of pictures to help you understand what he means. He teaches how to fillet a flat fish and a round fish, how to remove the skin from a fillet, how to remove pin bones, how to shuck oysters, how to clean shrimp, how to split a lobster, and maybe the most important cooking skill of all, how to season properly.

Then it’s on to techniques. He starts with Raw, Cured, and Marinated, and shares some of his favorite recipes, like Oysters Mignonette, Yellowtail (Hamachi) Crudo, Tuna Carpaccio, Black Bass Tartare, Scallop Ceviche, and Salmon Poke. Then he moves on to Steamed, showing off his Halibut en Papillote, Clams in Chorizo Broth, Linguine Vongole, Shrimp Dumplings, and a gorgeous Salmon Wrapped in Collard Greens with Beurre Rouge. And have I mentioned the photography yet? It’s stunning, clean and inviting, with both the photos of the techniques and the finished dishes.

Next up is Poached, with a Monkfish Bourride with Aioli, Salmon Rillettes, Skate with Brown Butter, Halibut with Warm Herb Vinaigrette, Provencal Fish Stew, and a Shrimp Boil. Then it’s on to Fried, where we find recipes for Calamari with Remoulade Sauce, Crab Cake Sandwiches, Salt Cod Fritters, Lobster Spring Rolls, Fish Fingers, and of course, Fish Tacos. Next up is Baked, so it’s all about the Salt-Crusted Red Snapper, Warm Scallops with Mustard Sauce, Sofrito-Glazed Mahimahi, Snapper with Curry Sauce, and Fluke “Paillard.” Then it’s on to Sautéed (pan-fried, basically), and bring out the Smoked Salmon “Croque-Monsieur,” Brioche-Crusted Red Snapper, Monkfish with Cabbage and Bacon Butter, Calamari Tagliatelle, and Tuna Nicoise.

Next is Broiled, with recipes for Lobster Thermidor, Oysters and Clams with “Snail Butter,” Miso Cod “Nobu,” Crab Gratin, and BBQ-Glazed Striped Bass. And from the heat coming from above to the heat coming from below, we head to Grilled, with Cherrystone Clams with Lemon and Tabasco, Herb-Crusted Yellowfin Tuna, Cedar Plank Salmon, Swordfish with Chimichurri, Shrimp Skewers with Green Curry Sauce, Branzino with Citrus-Flavored Extra-Virgin Olive Oil, Snow Crab with Melted Butter, and Lobster with Green Butter Sauce. Last is Preserved, where you can learn to make Pressure-Canned Albacore Tuna, Sardine Tartines, and Boquerones (Spanish anchovies) Ceasar Salad.

Throughout all the chapters, Ripert emphasizes freshness and sustainability. Freshness is especially important in working with fresh seafood, as there is the potential for food poisoning if the chef is not careful. But also, the fresher the fish, the better the taste, and in all these chapters, Ripert offers up tips for finding the freshest seafood and keeping it as fresh as possible while you prepare it. There are tips for how to shop, how to know what’s in season, and even how to choose caviar if you don’t have much experience with that (like me).

Seafood Simple is a beautiful cookbook filled with the techniques that will take your fish and shellfish cooking to a whole new level. There are well-known recipes along with new ideas and lots of instruction for bring out the tenderness and flavors in these fresh seafoods. Not all of these recipes will be accessible for all cooks. Some of these seafoods are pricey or harder to acquire by those of us in the middle of the country. But the education in this book is priceless. And I think most home cooks can easily find salmon or shrimp they could use, even if they’re not feeling ready to take on some of the more complicated recipes. This is a book you could grow with, starting with the easier recipes and slowly adding more techniques, more challenging ingredients, until you are filleting your own fish and shucking oysters and cleaning shrimp like a pro.

I love Ripert’s approach to cooking. He brings his French background and his decades in a professional kitchen and helps demystify seafood for home cooks. He adds a lot of flavor and a lot of beauty, emphasizing the fish in its elegance, its healthiness, and its deliciousness. I have been a fan of Chef Ripert for many years, and this is the cookbook I have been craving from him all this time.

Egalleys for Seafood Simple were provided by Random House through NetGalley, with many thanks.

[Brenda · Rating 5 out of 5]

Seafood Simple: A Cookbook by renowned fish expert and Le Bernardin owner Eric Ripert is, as always, loaded to the gills with information and luscious photography. The introduction is an excellent starting point...do not skip it. Learning more about chefs and their inspiration always help to form a better idea of what they like to do and why. I have copies of all the books Eric Ripert has written but one and really appreciate his wisdom and skill. He describes how to source seafood and filleting techniques which is the most useful for people like me who are passionate about seafood cooking but need finessing and guidance. Fish can be daunting but after reading this book I am no longer intimidated to try new-to-me filleting, prepping and cooking experiences. There is even a section on caviar. At fish markets, docks and seafood festivals I ogle the majesty of the sea and now have fresh perspectives. On the Mediterranean I live near a raw fish place...if the fish isn't fresh that day, the restaurant does not open.

Luckily I live where seafood is wonderfully abundant and widely eaten as part of the culture but for many this book will not be as accessible simply due to the availability of fresh seafood. However, contained therein are examples of dishes which can be made from grocery store findings as long as they are in good condition (what to look for is included). Not only is seafood described in detail but so are fish management, respect and conservation.

The chapters are broken down into preparation/cooking techniques - Raw, Cured & Marinated, Steamed, Poached, Fried, Baked, Sauteed, Broiled, Grilled and Preserved. Amongst the raw recipes which stand out most to me to make in future include Oysters Mignonette and Tuna Carpaccio (favourite dishes of mine but I haven't made them yet), One of my favourite preparations is en papillote and baking in salt and these are included here. We regularly steam mussels and there is a recipe for that, too. Linguine Vongole is always delicious but this recipe is just a touch different so that is also on my list. But what tugs at me most is Black Bass with Tea-Citrus Infusion. Sounds fancy but it really isn't. Octopus is one of my favourite foods so I am thrilled to see Warm Octopus Carpaccio. But there are also Calamari with Remoulade Sauce and Fried Whitebait, both which I adore. The Ginger Oil is up my street. The most enjoyed fish at our house is sea bass. In future I will team it with Charred Lemon Vinaigrette.

This is the book for you, especially if you wish to learn how to choose seafood, break it down and the best ways to use various species. The recipes are simple but some ingredients may be elusive. In that case, it is just a matter of using what you have and incorporate components such as vinaigrettes to other foods such as vegetables. Let inspiration run rampant!

My sincere thank you to Random House Publishing - Random House and NetGalley for providing me with a digital copy of this spectacular book.

[Liquidlasagna · Rating 4 out of 5]

Well it does have some overly trendy fads
like

Salmon Poke

soy - sugar - salmon fillet
avocado - red onion - green onion
furukake seasoning - lime juice
ginger - sesame oil - on a bed of rice

basically Hawaiian cubed salmon and cubed avocados on rice

---

linguini vongole

manila clams (second choice could be cockles)
sea salt - linguine - extra virgin olive oil
garlic - white wine - italian parsley
red pepper flakes - lemon juice

....

(again nothing highly intricate, till you get provencal fish stew)

'inspired by boulabaisse'

the thicknesses of the fish and how done it is, is the tricky part

putting a metal skewer into the thickest part of the fish in the broth
is placed in the meat for 5 seconds, and test till it's warm on your wrist
then you cook for 2-3 more minutes

provencal fish stew

extra virgin olive oil - garlic - leeks
fennel - saffron - tomato
pernod - tomato paste - white pepper
yukon gold potato

skin-on black bass fillet (four 2oz pieces)
striped bass fillet (four 2oz pieces)
halibut fillet (four 2oz pieces)
snapper fillet (four 2oz pieces)

four pieces of fish - 8oz each
32 ounces of fish to purchase - not counting the shrimp
8 ounces of fish for four people

4 jumbo shrimp (21-25 count sized)

---

(no scorpion fish flown in air mail, from Europe)
like Boulabaisse, and using the right amount of saffron fennel and garlic
used by James Coburn, when he's not saving the world

just 85 recipes
in 304 pages

but you can see what five star fish is cooked like
at his Le Bernardin

.........

at least there isn't reindeer brains inside a plate made of a reindeer skull like Noma in Copenhagen (where dinner can be $200 to $500 US)

but at least you get 15 appetizers of bear mean and reindeer organs!
with a riesling, which is probably the only one to tackle scary organ means, or chinese food

I used to collect boullabaisse recipes, and it's interesting how elaborate, hideous, simple or uber-complex it gets...

as one of my friends who got a culinary degree in london said to me 20 years ago
"Boullabaisse, Yuk! It's overrated, I don't see how people can enjoy it, it's just like eating puke!"

[Maggie ✨ · Rating 4 out of 5]

For those who don’t know me personally, my original career plan was to be a chef. I have loved cooking since I was in middle school, and I had hoped to pursue it as my job. However, my original undergrad degree wasn’t quite what I expected, and so I took a year off to work in the restaurant business. I can confidently say that it was the worst job I’ve ever had.

It took me a long time to get back to cooking for fun after that terrible job. It actually took me moving out on my own and being required to cook for myself to start up again. But I can safely say that cooking for other people is my love language 💕 in fact, I’m cooking my best friend’s birthday meal tonight!

Imagine my surprise when I came across Eric Ripert’s new cookbook while scrolling NetGalley! I had no idea they offered cookbooks, but I immediately requested an advanced copy.

So far, I have made three recipes from Eric’s cookbook, and they have all been delicious! Attached are photos of BBQ Glazed Striped Bass (I substituted salmon), the Shrimp Dumplings, and the Caribbean Fried Rice.

The BBQ Glazed salmon was so delicious, and the coleslaw that went with it was so unique! I had never made any kid of dumpling before, and I definitely feel comfortable with cooking with wontons in the future after making the Shrimp Dumplings. The Caribbean Fried Rice was so light and flavorful, with all the different fruits and cilantro.

I am hoping to make the Salmon Poké, the Fish Tacos, the Shrimp Skewers, and the Fish Sticks (probably the only recipe that my boyfriend’s 7 year old will eat 😂) in the future!

I would highly recommend this cookbook to anyone who likes cooking seafood, or wants to get more comfortable with it! Eric has detailed tutorials on how to filet fish, peel shrimp, and open oysters, so you will feel like a Michelin star chef too!

I received a free digital advance copy via NetGalley for review. All thoughts and opinions are my own.

Expected Release Date : October 3, 2023

[The Raven Scholar · Rating 5 out of 5]

I'm not a great cook.
I can set the smoke alarm off, but when it comes to cooking, I'm better at warming food up than actually cooking food.
Seafood.
It's a hit-and-miss.
So, on a Tuesday (Taco Tuesday), my first instinct was to try the Fish Taco recipe, and making a fish version, and taking a chance, substitute shrimp as well.
The recipes are simple.
They are detailed enough to follow, especially if you're an inexperienced cook looking to expand your culinary skills in the kitchen.
The how to cook and prepare with pictures was helpful, and lend itself to establishing more confidence in tackling the seafood recipes provided by Eric Ripert.
The ingredients can be easily found in the pantry or local market (and if possible, support local farmers market for fresher ingredients).
The seafood used is nothing that can't be found at the local market (seafood exclusive, or the general market).
I enjoy how the book is divided into different categories such as fried, boil, etc., and opened up with the different techniques broken down in easy-to-follow images.
Surprisingly is how simple and yet at the same time, with attention to detail when the food is done, I found myself eyeing the "Warm Octopus Carpaccio" to make one evening at home. Given, my seafood cooking experience is regulated to boiling shrimp, I found myself feeling comfortable enough to tackle making octopus for dinner without concern about messing up the recipe or setting off the smoke alarm.
This is the type of book that would make a perfect gift for college students, beginner cooks, or simply individuals looking to be inspired in preparing meals for dinner.

Thank you to Net Galley, and Random House Publishing for the opportunity to test some of the recipes, and offer my personal thoughts about the book.

[Annabelle · Rating 5 out of 5]

I am one of those people that doesn't look for a cookbook [just] for recipes. These days you can find recipes with a quick search online from bloggers, food publications and professional chefs with ratings and comments. I look for cookbooks to have a deeper dive into techniques, a greater explanation of cooking style, or cuisine, or ingredients. With Seafood Simple, Chef Ripert delivers just what I am looking for as far as fish and shellfish go. The step-by-step, with accompanying photos, description for filleting fish by fish type reminded me of my favorite cookbook (Pepin's Complete Techniques). The book is broken down by chapters of preparation method: Raw/Cured, Steamed, Poached, Fried, Baked...with a general (photo) illustrated step-by-step of the method at the beginning of the chapter followed by recipes for that method. The recipes themselves are clear and straight-forward (and are accompanied by beautiful photos). It isn't necessarily "simple seafood" but simplifying or demystifying nice, sometimes even fancy, preparations of an ingredient that the chef respects and is an expert in.
I will say, also, that I was pleasantly surprised because I had looked at its predecessor in the series, Vegetable Simple and did not find any emphasis on technique, just an array of recipes not even grouped by cooking technique or vegetable type or season. This follow-up book is a clear improvement.
This is definitely a book that I want to add to my cookbook shelf as my primary seafood reference. I wholeheartedly recommend it to anyone who wants to learn about seafood from novice to experienced cook.

I received an advanced review electronic copy of this book from the publisher and NetGalley for an honest review. All opinions given here are my own.

[Karen Hancock · Rating 5 out of 5]

Bestselling cookbook author and restaurateur, Eric Ripert, has released another excellent cookbook, Seafood Simple: A Cookbook . This cookbook includes recipes for many kinds of fish and seafood, and is divided into chapters according how the dishes are prepared, i.e., Raw, Cured and Marinated, Steamed, Poached, Fried, Baked, Sautéed, Broiled, Grilled, and Preserved. Although this is a different take from most cookbooks, it works and makes it easy to find dishes that fit with the cook’s lifestyle or time constraints.

The cookbook includes step-by-step instructions on preparing different types of fish, such as filleting, skinning, cleaning shrimp, shucking clams and oysters, and even removing pin bones from fish. The book is worth having just for these sections, especially for those who aren’t as familiar with different kinds of seafood and want to learn as much as possible. The recipes are written in the traditional manner with the ingredients listed first, followed by succinct, easy-to-follow instructions. Even beginning cooks will have an easy time with these mouthwatering recipes.

The comments at the beginning of each recipe are interesting and well-written, as well as helpful. There are beautiful, professional photographs included for almost every recipe, which helps cooks to know just what their dish should look like. The only thing missing is an index, which is odd, but that shouldn’t be reason to skip this cookbook.

All told, this is a cookbook that should be included in every cookbook collection. It is definitely recommended.

Special thanks to NetGalley for supplying a review copy of this book.

[Sharon · Rating 5 out of 5]

Seafood Simple is a cookbook by three-Michelin-starred chef Eric Ripert. Geared towards beginners, the chef explains everything from breaking down a fish to its fillets, how to clean shrimp, how to shuck a clam, how to remove pin bones, and so forth. There are step-by-step pictorals for some of the more complicated processes and good pictures for the finished dishes. Though I am not a fan of seafood in general, I appreciate the simplicity of the dishes and the overall presentation of the cookbook.

The recipe sections are as follows, with some examples of dishes that readers will find.

Raw, Cured, & Marinated: Tuna Carpaccio; Tuna Tartare
Steamed: Halibut-Mushroom Casserole; Shrimp Dumplings
Poached: Halibut with Warm Herb Vinaigrette; Shrimp Boil
Fried: Crab Cake Sandwiches; Fish Tacos
Baked: Warm Scallops with Mustard Sauce; Snapper with Curry Sauce
Sauteed: Blackened Red Snapper; Salmon Strudel
Broiled: Miso Cod "Nobu"; Scallops and Chives with Nage
Grilled: Swordfish with Chimichurri; Salmon with Peas and Bacon
Preserved: Pressure-Canned Albacore Tuna

For those wanting to make restaurant quality seafood dishes at home, Seafood Simple is a good cookbook to have on a home shelf.

Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher, Random House. The decision to read and review this cookbook was entirely my own.

[Stacy DeBroff · Rating 5 out of 5]

Eric Ripert, one of the world’s most accomplished chefs and head of the three Michelon Star French restaurant LeBernadin, demystifies cooking seafood for home chefs. Eric moves from raw and cured to myriad preparation variations: steamed, poached, fried, baked, sauteed, broiled, grilled and preserved. He aims to take cooking seafood from a daunting task for home cooks to a fun, fail-proof adventure. He goes through all the basic with easy-to-understand instructions and detailed illustrations: from deboning and filleting a fish to removing the skin from a fillet.

He emphasizes finding the freshest of ingredients, and what to look for in seafood from sealed shut clams to translucent white fish. Interestingly, Eric recommends only using white pepper with fish, and sprinkling both salt and pepper with your hand 6 inches away from the fish. Talk about a flourish!

Eric also serves up some savory more sophisticated recipes from Tuna Carpaccio with Ginger-Lime Mayonaise to Salmon Poke with furikake seasoning to Calamari with Remoulade Sauce.

He elegantly accomplishes his key goal: to turn a kitchen task perceived as complicated and messy to a breeze for every level of home cook. Merci Eric and bon appetit!

Thanks to Random House and NetGalley for an advanced reader’s copy.

[Richard · Rating 5 out of 5]

Of course one is never really "done" with a cookbook - at least not a good one. Thus the new "Ongoing" category.

I was skeptical of the title, given the author's status in the restaurant world - and the fact that I have tried many recipes claiming to be quick, easy workday evening meals that turned out to be anything but.

The first surprise is that there are several recipes in the book that require as few as five ingredients, at least one with only three. The second was that these simple recipes resulted in some of the most delicious fish dishes I have tasted. Ripert employs a delicate touch, and gently encourages readers to do the same. Though it has become a bit of a cliche, his approach, bringing out the inherent flavors in the fish rather than adding flavors to it, has a freeing effect on the home cook who is still learning and exploring, and is a great confidence builder.

Even in the more involved recipes, there is a sense of purity. I have enjoyed a few of them, and look forward to trying more.

There are two things you will want to have on hand before you begin. One is white pepper, which graces almost every fish in the book. The other is a cake tester. His method of checking for doneness involves sliding a cake tester into the fish, then holding it against one's wrist. I'm still getting that hang of that.

[Ali · Rating 5 out of 5]

I've always found preparing seafood at home a little intimidating. Between its delicacy, expense, and being surrounded by picky eaters, it feels like a real commitment to prepare a seafood dish. So when I saw a cookbook by a chef I respect promising that making seafood can be simple, I couldn't resist.

And I wasn't disappointed. Many of the dishes sound fancy and look impressive, but when you dive down into the recipe, notes, and preparation instructions, anyone can make anything in this book. My first attempt was Clams in Chorizo Broth because clams are one of the less pricy options, and this is definitely a dish I would order in a restaurant. I couldn't have been happier with the way it turned out. Then I made Sardine Tartines, which is super simple but a good way to incorporate more fish in my diet. Plus I like nothing better than fancy snacks with a glass of wine for dinner, and this was perfect for that. The next thing I plan to make is Scallop Ceviche since I adore scallops and this sounds hard to mess up.

This is a great cookbook full of a ton of information and I plan to buy copies for a few people I know who also love seafood. Thanks to Netgalley for the ARC to review!

[Ashley Hite · Rating 4 out of 5]

Thank you to NetGalley and Random House Publishing Group for an ARC in exchange for an honest review.

4.5 Stars

Eric Ripert is a world renowned chef best known for his 3 Michelin starred NYC restaurant, Le Bernardin. His high-end elegant seafood dishes have been the toast of the culinary world for decades. With his newest cookbook he breaks down his sophisticated dishes into simple and relatable recipes while still maintaining the classic elegance he is known for. He begins his book with easy to follow instructions in preparing seafood including, filleting a fish, deveining shrimp and shucking oysters. The recipes are broken down into subcategories focusing on cooking style i.e. raw, steamed, poached, fried, grilled, preserved etc. Each dish offers a brief introduction, step by step instructions and a stunning photo. When I first started looking trough the book I was intimidated by the photos of the dishes; thinking that I would not be able to recreate them. However, the instructions are straightforward and the dishes are simple enough to execute and even better look great. I can not wait to try them all. This is a definite addition to any chefs library.

[Diane · Rating 5 out of 5]

*4.5 stars*

Maybe not simple but definitely delicious…

I love how Eric Ripert started his book titled Seafood Simple by saying that cooking seafood is not that simple. I laughed but quickly agreed. I’d hoped this book would offer tips and tricks to make cooking favourites like shrimp, white fish and others, less daunting and more delicious. It did that and offered me more reasons to expand my cooking go-to’s…

The cookbook is laid out well with clear recipes, thoughtful, process-oriented photos and helpful tips on technique and protein choices. Recipes are grouped by Raw, Cured & Marinated, Steamed, Poached, Fried, Baked, Sautéed, Broiled, Grilled, and Preserved. I found this so helpful when I picked up the book looking for a bbq recipe one day and a baked fish recipe the next time. The recipes I tried were the ‘simplest’ of the bunch (I had to start somewhere) and I found them tasty and adaptable to my preferences for spices.

If some of the ingredients were out of my palate (and price) range, there was more than enough here to keep me cooking and exploring…

*I happily reviewed this book
**Thank you to Random House Publishing & NetGalley

[False · Rating 3 out of 5]

The recipes aren't truly simple. With that said, the author does give a comprehensive account of how to handle fish, store fish, cut fish, etc. He breaks the sections down into: Raw, Cured and Marinated, Steamed, Poached, Fried, Baked, Sauteed, Broiled, Grilled and Preserved. Most of these I wouldn't consume and the others, I wouldn't want to go into the effort. I did save two recipes to try: Crab Gratin and Monkfish Bourride with Aioli. Excellent photography and serial photographs on the "how to" sections. It's growing more and more difficult for the average person to find a shop dedicated to truly well sourced and fresh fish. The two that I used for decades are long gone. (Although a butcher shop recently opened in my community, but I rarely eat meat anymore.) Most grocery stores are unreliable for fish: it's source and it's quality, although I do live in a large enough city that there are gourmet markets and the usual Whole Foods for these things. In the meantime, for those who like preparing fish (and shellfish) at home, this is a great book for instruction and for what appear to be tasteful, solid recipes.

[Ali Rae · Rating 5 out of 5]

Eric Ripert Seafood Simple is a real treat! I have always been a bit intimidated to cook seafood at home but after reading through this beautiful cookbook I feel ready. What I found especially helpful as a home cook was the the techniques to prepare a fish for cooking which very easy to follow and helpful. There were even instructions for feel of the flesh, smell, and proper washing instructions.

There is exception detail describing what to avoid when purchasing fish and also a variety of easy to more challenging recipes! The poke was a hit in my house! The book also has recipes from all over the world! Aside from diverse recipes there are a variety of techniques to try such as frying, preserving, sautéing, baking and grilling. If you are ready to jump into preparing seafood this book will give you the confidence to give it a go!

Thank you to NetGalley and Random House Publishing Group for the digital advanced readers copy! I received a complimentary copy of this book. Opinions expressed in this review are completely my own. This book will be published October 3, 2023.

[Francesca · Rating 4 out of 5]

Eric Ripert's latest book Seafood Simple is a culinary treasure trove filled with delectable seafood recipes. It is a delightful exploration of the ocean's bounty, with the chef's expertise shining through in each dish. The recipes are approachable and were developed by making them accessible to both experienced cooks and those new to cooking seafood.

While the content of the book is undeniably exceptional, it's essential to address the photography, which, unfortunately, in my opinion, falls short. The out-of-focus images detract from the overall visual experience, which is somewhat disappointing for a cookbook of this quality. However, look past this flaw, and you'll find recipes that will undoubtedly elevate your seafood cooking game. Ripert's culinary expertise and passion for seafood are evident throughout. This would be a valuable addition to any home cook's library.

Thank you to Random House and #netgalley for the ARC.

[Christine · Rating 4 out of 5]

I received a free ebook copy of this book from NetGalley in exchange for a fair review.

I am absolutely terrified of cooking fish. It’s always seemed so difficult and mysterious to me, so I was really excited to read this one.

Eric Ripert guides the reader through different methods used to prepare fish : raw, steamed, poached, fried, baked, sautéed, broiled, grilled, and preserved. Each technique is explained first, with photos (thank goodness) and recipes follow. Lots of beautiful photographs show how to prepare and finish the dish. Very detailed recipes and instructions definitely help both the novice and the seasoned chef work confidently through the steps to make an impressive meal.

Am I still scared of cooking fish? Yes. But at least I know where to look if I ever get the courage up! Definitely recommend this one.

[Macy · Rating 4 out of 5]

A really lovely and insightful instructional cookbook. Starting with the lovely introduction to the acknowledgements and everything in between this book is wonderful. It is written with every level of cook in mind and shares clear concise instructions accompanied by step by step photographs starting with basic techniques of how to prepare and ultimately cook just about every type of seafood in every imaginable way. I really enjoyed reading, learning and preparing a few recipes and will continue to experiment. A definite must have for anyone who enjoys cooking and will make a great addition to anyones collection.

I received a copy of this book from Netgalley.com in exchange for a fair and honest review.

[Blake Baird · Rating 4 out of 5]

Thank you to NetGalley, RandomHouse, and Eric Ripert fot this eARC of Seafood Simple: A Cookbook.

This is a beautiful cookbook with straightforward approaches to a variety of seafoods many home cooks may find intimidating or simply beyond their reach. Eric Ripert breaks down the component parts of each recipe into bite-sized, approachable steps while also educating the reader as to the 'why' of each. This process allows readers not only to prepare exquisite dishes at home, but builds their expertise and understanding in the kitchen writ large. A must-read for anyone who's struggled with or been intimidated by cooking seafood at home.

[Diane · Rating 5 out of 5]

Simply sublime! Eric Ripert presents the preparation of seafood in clear images and concise text. This book is perfect for both the new cook and those more experienced. As always, Ripert treats his ingredients with the greatest respect and amplifies the flavors in combinations that come together like a symphony. This is a great gift for the cooks in your life! I plan on having several copies ready to give to this holiday season!

My thanks to NetGalley and Random House for the ARC of this delicious book!

[Jodi Bennett · Rating 5 out of 5]

We made sea bass with charred lemon vinaigrette and this was really good. Any errors were mine. I had a hard time with the fish, not sure why but we roasted regular broccoli and it was fabulous with the vinaigrette. I would pan sear the fish next time, but everything else was fabulous. broiling fish, any errors are mine. This is a beautiful book full of easy to make but flavorful recipes. If you want to learn how to cook seafood from the best you can look no further. There are a good variety of fish as well so you are bound to find new favorites.

[Kathleen Gray · Rating 5 out of 5]

Le Bernardin is my favorite restaurant ever and the key- the simplicity of the dishes which serves to highly the quality ingredients and the skill of the cook. I've bought Ripert's other cookbooks and I must admit I've not cooked from them but rather simply read and admired them (Not a problem, just a comment). This, however is different. it's accessible and even better, instructive. This deserves a place on the shelf of every even semi-serious cook. Thanks to netgalley for the ARC. Wonderful.

[Mike Hanford · Rating 5 out of 5]

Like having Eric at your elbow! Very well-detailed, and easy-to-follow pictures. Reduces fear of fish to: “Wow, it’s really that simple?”

Some of the three star review comments are truly puzzling. A world-class chef might be expected to cook…world-class food. If a reader is looking for “down-home” food; which can be wonderful, then a better reading choice would be Paula Dean, or the Pioneer Woman. Criticism of the recipes for being “Eurocentric” is, at best, displaying an ignorance of the chef’s background and experience.