The Young Man and the Sea : Recipes and Crispy Fish Tales from Esca
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Manufacturer: Artisan/Workman Publishing Company
Publisher: Artisan/Workman Publishing Company
Author: David Pasternack, Ed Levine
The Young Man and the Sea : Recipes and Crispy Fish Tales from Esca Description
Binding: Hardcover
Dewey Decimal Number: 641.69
EAN: 9781579652760
ISBN: 157965276X
Label: Artisan/Workman Publishing Company
Manufacturer: Artisan/Workman Publishing Company
Number Of Items: 1
Book Pages: 272
Publication Date: 2007-04-20
Publisher: Artisan/Workman Publishing Company
Studio: Artisan/Workman Publishing Company
Dewey Decimal Number: 641.69
EAN: 9781579652760
ISBN: 157965276X
Label: Artisan/Workman Publishing Company
Manufacturer: Artisan/Workman Publishing Company
Number Of Items: 1
Book Pages: 272
Publication Date: 2007-04-20
Publisher: Artisan/Workman Publishing Company
Studio: Artisan/Workman Publishing Company
Editorial Review of The Young Man and the Sea : Recipes and Crispy Fish Tales from 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 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
Customer Reviews of The Young Man and the Sea : Recipes and Crispy Fish Tales from Esca
Customer Rating:
Review Summary: fantastic book
Review: 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!
Customer Rating:
Review Summary: A Fresh Breeze of a Cookbook
Review: 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"!
Customer Rating:
Review Summary: Missing ingredient!
Review: 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!
Customer Rating:
Review Summary: Wow!!....All the great restaurant recipes now at home!!
Review: I've visited Dave's restaurant, Esca, many times over and have never been disappointed. He does amazing things with seafood...especially with foods which I would never think of eating raw. I've always wondered how he does such masterful dishes and this book gives me that insight, and it's so simple. I can't wait to start serving crudo to my guests!
Review Summary: fantastic book
Review: 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!
Customer Rating:
Review Summary: A Fresh Breeze of a Cookbook
Review: 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"!
Customer Rating:
Review Summary: Missing ingredient!
Review: 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!
Customer Rating:
Review Summary: Wow!!....All the great restaurant recipes now at home!!
Review: I've visited Dave's restaurant, Esca, many times over and have never been disappointed. He does amazing things with seafood...especially with foods which I would never think of eating raw. I've always wondered how he does such masterful dishes and this book gives me that insight, and it's so simple. I can't wait to start serving crudo to my guests!