Eric Rupert has written a gorgeous cookbook on the art of cooking seafood.The photographs are beautifully done showing the examples of recipes that we will be cooking.Recipes I can follow ingredients I can find a cookbook I will be using again and again.#netgalley #randomhouse

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?

Thank you to NetGalley and the publisher.

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.

#shortbutsweetreviews

Reading Seafood Simple is a bit like watching Citizen Kane or the middle section of 2001 - the classic dishes inside have been riffed on, parodied, and imitated so many times that elements that were once groundbreaking feel a bit trite and conventional, but seeing the elements in the hands of a master is still astonishing. Eric Ripert has been the chef at Le Bernadine for so long that his innovation have been copied throughout the fine-dining scene and have trickled down to the mid-range restaurants. His hamachi crudo or tuna tartar can be found on menus around the world, some good, some bad. Now, his version can be served in homes - at least ones that have an exceptionally good local fishmonger, given the focus on quality fish and the penchant for raw, barely seasoned dishes. It's clear that Ripert is writing from the perspective of a restaurant chef - plating the food ina pleasing way is a major focus, and no one who has to do the dishes is going to use as many pans as he suggests. Nonetheless, the cookbook is lovely and interesting. The croque monsiour with smoked salmon instead of ham is addictive and delightful, and the classic recipes will delight traditionalists.

This fish cookbook covers all the ways to cook fish--from raw, steamed, poached, fried, baked, and more styles of preparations. There are a lot of French-style dishes, but also plenty of other types, including curry sauces, the classic miso cod, and even lobster spring rolls. Seafood Simple is a great cookbook for someone who wants to dive deeper into fish dishes, and get a good variety of dishes. Thanks so much to NetGalley and the published for this digital review copy!

Okay, I was SO happy to get approved for this one! I am always looking for new cookbooks to add to my repertoire, especially as we are heading into Lent and, even past that, going into the warmer seasons where I can whip out our grill and some skewers to grill up some seafood! Seafood Simple is simply that, it's simple, and thankfully more of you lovely readers and cooks can experience this beauty on October 3, 2023.