Go Fish: Fresh Ideas For American Seafood

"A French chef in American waters, Laurent Tourondel has become synonymous with the word fish. This book is a great collection of recipes and a great reference for American home cooks wanting to master some classics or try new things."
--Alain Ducasse

"Laurent is a master, renowned for his instinctive knowledge of the best way to prepare all fish and shellfish-be it raw with the perfect spices to make it melt on the palate, or flavored inventively and cooked to perfect doneness."
--Daniel Boulud

"A great compilation of practical tips and seafood recipes to be cooked at home, from one of the most talented chefs in America who really understands fish. . . . Watch out!"
--Eric Ripert

"This fish cookbook takes the superfluous away and brings us back to the essentials."
--Jean-Georges Vongerichten

Publisher's Remarks:
"I don't cook or fish. This wonderful cookbook makes me regret both those decisions."
- Alan Richman

"With the publication of "Go Fish," we can all learn Laurent Tourondel's] secrets and gain inspiration from his recipes. This book is essential reading."
- Robert Mondavi

From swordfish to littleneck clams, exotic sea urchin to succulent monkfish, America's waters are home to a stunningly diverse array of fish and shellfish that are ideal for home cooking. And, as celebrated chef Laurent Tourondel of New York's BLT Steak reveals in "Go Fish," creating elegant, mouthwatering seafood at home can be marvelously easyA and faster than you might think.

An acknowledged fish fanatic, Tourondel offers a beautiful and easy-to-follow guide to the fine art of preparing restaurant-quality seafood at home. From Salt-Crusted Salmon to Spicy Moroccan Swordfish, "Go Fish" shows how the mild but nuanced flavors of fish, married with a chefA s palette of herbs and spices, can yield a wide range of dinner-table masterpieces.

"Go Fish" delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques.

Along with each main course, Tourondel provides a wine recommendation that perfectly accents the flavors and textures of the meal.

Complete with an overview of more than fifty varieties of American fish and shellfish, plus helpful shopping and preparation tips, "Go Fish" gives home cooks all the tools they need to create memorable meals for family and friends.

Featuring a foreword by the legendary Daniel Boulud and two dozen tantalizing photographs, "Go Fish" is a stylish yet down-to-earth blueprint for exquisite seafood cookery at home. With a bare minimum of hard-to-find ingredients, complex stocks, or painstaking boning chores, these contemporary recipes will become an integral part of your own culinary repertoire.

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