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.

Thank you Random House and NetGalley for the advanced electronic review copy of this wonderful book. I really enjoy Eric Ripert’s books that explain how to make a recipe in a simple, easy to understand way. This book is no exception. Beautiful, clear photos and step-by-step instructions demystify seafood prep and make this book one of the must haves.

Ding ding ding!! We have a WINNER! I love seafood - at restaurants. I’ve always been afraid to cook fish at home because I don’t know how to clean it or prepare it. This books changes everything! Starting with techniques (with step by step photos!) and then divided into sections according to cooking (or raw) end product. I love the level of detail with each recipe - even directing on what type of knife needed (rather than the usual “cut…”, Ripert tells us we need a “very sharp knife”. THANK YOU). Inspirational, gorgeous photos, step by step directions WITH side dish suggestions make seafood cooking approachable. Woohoo!

I’m a huge Eric Ripert fan. I think he’s an amazing chef and cookbook author. This book proves the point. From how to filet a fish to preserving this book has everything. In the introduction chef states that cooking seafood is not easily done well but it’s worth the efforts. While I will say the recipes aren’t necessarily easy, they simple to follow instructions, and they are worth the time.

So many people are afraid of cooking seafood because it can be expensive and delicate. But Eric Ripert has used his culinary talents to write a cookbook that really does make cooking seafood easy. The recipes are straight forward and the dishes are delicious. I received this book as an ARC and enjoyed it so much I've preordered a hard copy to add to my culinary library. I highly recommend it for cooks of all levels of experience.

An excellent seafood cookbook and technique guide from a Eric Ripert, whose restaurant Le Bernardin is renowned for its seafood. I was able to read an advance digital review copy kindly supplied by Netgalley and Random House, but upon publication this will clearly also be a must-purchase hardcover for my cookbook collection. The recipes are classified by cooking method (sauteing, baking, etc), and it looks like the sort of cookbook just crying out for you to work your way through it trying almost every dish. There is also a thorough introductory section explaining the techniques for fish preparation in great detail. Each method is accompanied by a series of images showing exactly what to do. My one small suggestion is that the technique illustration photos would have been more helpful/intuitive if they had been taken from the vantage point of the chef, instead of from across the table. (or they could simply be turned; as it is they feel vaguely upside-down to someone following along).

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.

I received an advance copy and how much did I love it??!! I just preordered a copy for myself and plan on buying several more! I have been incorporating much more fish into our diet and a wide variety with subscribing to Alaskan Fish Company and Fulton’s Fish Market. (Not an ad but both are terrific) This cookbook is exactly what I needed! Thank you Eric Ripert for making it so “simple” to find the perfect recipe for anything that’ swims my way!

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.

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.

I absolutely love seafood and it is a staple in my house. I am forever on the lookout for great new seafood recipes and this book was full of them.

The instructions are very clear and straightforward. I already see so many of them elevating my future dinner parties and even weeknight meals.

I have never steamed fish at home, but it is one of my favorite ways to order it in restaurants, so it is a technique I am very excited to try out.

I always buy fish that has already been fileted because I have not had the confidence to filet a whole fish myself. The fileting instructions based on the general type of fish were very straightforward and the photos very much added extra value to the instructions.

A great, clean cookbook that makes the very delicate and sometimes difficult concept of cooking seafood at home approachable from a trusted legendary chef. Loved the step by step photos.

Spectacular. How do you describe a book so professionally done from the crisp photographs, to technique so detailed there are step by step photos, to format so well laid out that it is by type of shellfish and fish.

I'd like to start first by saying that I take seafood seriously. Seriously. I was born, raised and have lived my life on the Monterey Peninsula of the central coast of California and was raised on seafood. I was either by the ocean, on the ocean or wanting to go to the ocean. My mouth watered for calamari, and everything seafood. I was raised at a time when abalone was plentiful and the world was our oyster so to speak. Yes, times have changed and now seafood can be super expensive but Eric Ripert makes an art out of elevating the absolute gem seafood is to our lives.
I don't know how you can make a book so close to perfection much better. Especially for me who dreams of someday putting together a book on seafood. My favorite memories of seafood is of course calamari but snapper stew, crab and crab cakes with the small pieces, abalone, on and on.

The format is by type of cooking of the seafood divided into Raw, Cured, Marinated to Steamed, then Poached, Fried, Baked,
Sauteed, Broiled, Grilled and then Preserved all with the skill of an experienced chef such as Eric. Each recipe is laid out with how much the recipe serves, with tips and any special equipment that is needed on that particular recipe. I only tried one recipe the Scallop Ceviche. It was scrumptious to say the least. Eric's photo of the recipe and the shell he used is stunning.

I don't think it's good to not have some feedback for improvement but to be helpful on that front I would probably add a photo page of special equipment used for the seafood recipes and especially a photo of Eric's favorite filet knife for fish. The book isn't loaded with photos but I think it's just the right amount. Also, Eric does talk about sustainability and farm vs wild caught but I personally would like to see The Monterey Bay Aquarium Seafood Guide, Seafood Watch which is highly regarded and which is used West to East and have more on sustainability since the main ingredient in this whole book is seafood. There isn't any detail about this at all just a general umbrella of seafood. Also, Eric lists NOAA as a guide but their website does not go into detail for the consumer on which fish either like MBA Seafood Watch does. I just don't think a cookbook should be written without mentioning this. I know mine when I do write a seafood cookbook would definitely list and talk about the certain fish and shellfish in a seafood cookbook.

I would like to thank NetGalley and the publisher Random House for the opportunity to read and review Seafood Simple: A Cookbook by Eric Ripert.

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.

Honestly, I didn't even finish looking through this book. The title is incredibly deceptive; I was expecting "simple" and something accessible for a home cook. What I found was a cookbook filled with frou frou recipes that a home cook isn't likely to try. That being said, I work at a smaller library in a blue collar community, so this book isn't really right for my users. A larger urban library or a library in a more affluent area might be the perfect library for this book.

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.

I will start by saying how much I love Eric Ripert so I was excited to receive this eARC from Net Galley and the publisher for an honest review.
The book was straight forward and the recipes I tried were all delicious. This book would be exceptionally good for those cooks who are a little afraid of seafood since his directions are very clear.
I will be purchasing this book in hardcover format to continue cooking from it.

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!

I accessed a digital review copy of this book from the publisher.
This book is good for anyone who wants to learn the most basic to more advanced skills needed to deal with various types of seafood. There are step-by-step photos to go with the written instructions.
The recipes included are written just as clearly and simply.

I adore Eric Ripert, I love Le Bernardin, so of course I had to request this cookbook and I was happy to get it. I think it's really well done, from the writing to the food photography. That said, I think this is a very challenging thing to teach in book form. So much of this is technique, and while a thorough description and series of photographs is helpful, I kept thinking "this would be easier to learn from in video format."

Still this is a beautiful cookbook and one I'd be proud to add to my collection and gift to fellow home cook enthusiasts.

Thanks to NetGalley and the publisher for the eARC, in exchange for this honest review.