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The Young Man and the Sea Hardcover – April 20, 2007


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Editorial Reviews

Amazon.com Review

When a chef writes a cookbook, he or she must make often complex restaurant dishes accessible to home cooks without sacrificing the things that make them great. This is precisely what David Pasternack, chef at New York's Esca, has done in The Young Man and the Sea, a collection of 100-plus simple yet remarkable seafood recipes that cooks at all skill levels will want to try.

Featuring salads, including a delicious one of grilled tuna and artichokes; raw dishes such as Black Sea Bas with Pine Nuts; and pastas like Fettuccine with Rock Shrimp, Corn, and Jalapeño, the book also offers grilled and pan-fried favorites, like Grilled Snapper with Almond-Oregano Pesto, and "crispy" dishes, including a superlative Fritto Misto Amalfitano, among other course standouts. Throughout, Pasternack shares sage advice and cooking insights (for example, use a relatively low-temperature for frying to maintain fish moistness), that will broaden any cook's knowledge. Interspersed with stories of fisherman and local seafood markets, and with color photographs throughout, the book offers a singular, passionate understanding that will translate into great home cooking. --Arthur Boehm

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
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Product Details

  • Hardcover: 272 pages
  • Publisher: Artisan/Workman Publishing Company (April 20, 2007)
  • Language: English
  • ISBN-10: 157965276X
  • ISBN-13: 978-1579652760
  • Product Dimensions: 8.2 x 1 x 10.3 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #678,894 in Books (See Top 100 in Books)

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Customer Reviews

4.8 out of 5 stars
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See all 13 customer reviews
I can't wait to start serving crudo to my guests!
Michael Catalano
This came as a highly recommended book on learning to cook great seafood.
Lisa Milloy
Very engagingly and clearly written and really good recipes.
yetistampede

Most Helpful Customer Reviews

15 of 17 people found the following review helpful By Barbara Wellesley on August 27, 2007
Format: Hardcover
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!
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15 of 18 people found the following review helpful By Michael Catalano on May 7, 2007
Format: Hardcover
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!
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6 of 8 people found the following review helpful By Zen Chef on October 9, 2007
Format: Hardcover
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"!
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By Mike Pearce on August 15, 2013
Format: Hardcover Verified Purchase
I saw Mr. Pasternack on a public television cooking show on a sleep Saturday afternoon. He seemed like a down to earth guy who cooks with great ingredients and lets them shine. This cook book, corny Hemingway title not withstanding, is a great buy. Nicely designed with the font Rockwell shining in its blocky glory, food porn photos and simple, approachable recipes.
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Format: Hardcover Verified Purchase
Chef David knows how to cook fish properly. The book consists very good recipes but I wish it had more basic information about fish and other seafood.( how to fillet,different species of fish,..etc )
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By Lisa Milloy on December 11, 2012
Format: Hardcover Verified Purchase
This came as a highly recommended book on learning to cook great seafood. I highly recommend it myself to all cooks.
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By Dee on July 10, 2013
Format: Hardcover Verified Purchase
Especially if u are looking for fish recipes this is the book for u. It is quite interesting stories there too.
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