How to Cook the Finest Things in the Sea

“You can make broiled scallops in espelette butter in less time than it takes to answer an email. . . . Kolender’s expertise is pristine seafood served in an unpretentious way with references to the Lowcountry . . . [and] flavors creatively his own.”—Los Angeles Times

“A ‘what,’ ‘how,’ and ‘why’ gateway to all things seafood. Tackling dishes and preparation that feel intimidating and elusive for many home cooks like myself, Kolender walks through how to purchase, store, prepare, and dazzle with a bounty of fish and shellfish dishes.”
 —The Local Palate

“This confidence-boosting volume will excite beginners and veteran home cooks alike.”—Publishers Weekly

“This cookbook’s clean format and organized, color-photographed instructions perfectly mirror the title, simplifying everything. . . . Unpretentious yet undeniably scrumptions. . . . This decisive tome will find appeal among a wide array of home cooks.”—Booklist, STARRED REVIEW

 “Ari Kolender has created a thoughtful and detailed guide for anyone looking to better understand seafood. Kolender’s book emphasizes the natural beauty of seafood with minimal intervention, making it truly accessible for home cooks.” —Andy Baraghani

“This book is sure to be a future classic, a staple for every home and hearth. Ari’s culinary approach is as mindful as it is distinctly delicious and beautiful. He thinks about sustainability in all ways from sourcing to operations, and how we must cook in harmony with nature and preserve our food with as little waste as we can for our collective future.” —Camilla Marcus

“Ari is one of my favorite chefs on planet Earth! If you are reading this while in a bookstore, keep the book in your hands, move your feet closer to the register, hand the cashier your money, skip all the way home, and cook this entire book!” —Benny Blanco

“This book is just what all seafood lovers need. Sustainability is front and center, along with smart techniques and delicious recipes.” —Renee Erickson