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The Young Man & the Sea
by David Pasternack, Ed Levine
ISBN-10: 157965276X
ISBN-13: 9781579652760
ISBN-13: 9781579652760
Region: USA
Publisher: Artisan
Publication Date: April, 2007
Recipe Index
Publishers Information
About The Young Man & the Sea
Publisher Web Link: http://www.workman.com/artisanbooks/
Recipes and Crispy Fish Tales from Esca
Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo - Italian-style sushi - to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring:
- A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche
- Groundbreaking pastas like Dave’s brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeño.
- Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata.
- Gills on the grill - Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and Watercress
- Pan-fried favorites like Monkfish with Sautéed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and Clementines
- The crispiest Fritto Misto or Steamers with Caper-Tarragon Aioli
- Tantalizing shellfish such as Fried Soft-Shell Crabs with Ramps or Baked Clams with Italian-Style Bread Crumbs and Horseradish
The more than one hundred recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field. (http://www.workman.com/)
Author Information
About David Pasternack
Author Web Link: http://www.esca-nyc.com/
In 2005, The New Yorker identified Dave’s strength as “knowing when something needs a little something.” Similarly, Frank Bruni, in his three-star New York Times review of ESCA, called Dave a “fish whisperer.” Indeed, Dave respects the nuances of fish cookery and embraces its subtleties. In 2004, the James Beard Foundatioin recognized Dave as Best Chef: New York City. He’s also an avid fisherman and is equally enthusiastic about catching fish as he is about serving it. At ESCA, freshness reigns, whether it’s a just-caught halibut from the Pacific, flown in a few hours before dinner or a local striped bass caught by Dave himself at home on the Long Island Sound. (http://www.esca-nyc.com/)
Cookbooks by David Pasternack
About Ed Levine
Author Web Link: http://www.seriouseats.com/
Some people count sheep when they can’t sleep. I call all-night diners I have known and loved to find out what kind of pie they have.
I’ve been obsessed with the same things—food, music, sports—since I was 12 years old. The sports thing ended when I threw out my arm pitching too many curveballs in junior high school, and I was in the jazz and pop music business for many years before turning my attention to food in 1992, when my first book, New York Eats, was published. I couldn’t believe my good fortune when a) people started paying me to eat and write about it, and b) it turned out that people valued my opinion about that food.
My favorite thing to do in life is discovering something truly wonderful to eat, finding out the story behind that wonderful food, and then telling the world about it. Maybe that’s why Ruth Reichl called me the “Missionary of the Delicious” when she wrote about New York Eats (more) in the New York Times. The missionary gene runs in my family. My dad was a political organizer, and my mom was what I call a world organizer (she offered life advice to practically everyone she met and had a column offering said advice in our local weekly paper).
I’ve always taken a democratic, discerning, and passionate approach to food writing. I love to celebrate a great brownie discovery by telling everyone I know about it. That’s why the internet (and Serious Eats) is, as Reichl has told me on numerous occasions, the place I was put on this earth to be.
Don’t get me wrong. I loved writing for the New York Times and Gourmet and all the other magazines and newspapers that have let me do my thing for the last 15 years. But Serious Eats offers me the ability to communicate my passions and interact with people who feel the way I do. Old media takes a hierarchical, top-down approach to communicating with its audience that I have never been entirely comfortable with. Magazines and newspapers bestow information on their readers from on high. There are other ways to earn people’s trust, and the web affords me a great opportunity to tell people what I think, and in turn to find out what they think. The web is the best place I know to give and get information and ideas, and that’s why I love working within its confines.
I may get back to writing books sometime. I’m really proud of the New York Eats books, my pizza book, Pizza: A Slice of Heaven, and my collaborations with chefs Dave Pasternack (The Young Man and the Sea) and Tom Douglas (Tom’s Big Dinners). But for now, I am so jazzed about waking up every day and hanging out with the Serious Eats communities. I couldn’t imagine a better place to be. (http://www.seriouseats.com/)
