How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish cover image
How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish cover image

How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish

by Ari Kolender and Noah Galuten
Publication date: April 1, 2025
Hardcover
Regular price $35.00 USD
Sale price $35.00 USD Regular price
Unit price
Product description

The owner of LA's popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions. Named a Best New Cookbook by the Los Angeles Times and Publishers Weekly.

Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country’s best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. 

With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Sicilian Crudo to Crispy Gruyere Tuna Melts and Fish Baked in Paper. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbecue Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. 

Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will guide them through techniques to unlock the dynamic flavors of fish and shellfish.

Physical Info: 2.54 cms H x 25.4 cms L x 19.3 cms W (1.2 kgs) 320 pages

A practical seafood cooking guide organized by technique, from the chef behind LA's beloved Found Oyster restaurant.

Chef Ari Kolender spent years in the country's best seafood kitchens before opening Found Oyster in Los Angeles. Now, in his first cookbook, he teaches home cooks how to broil, bake, grill, fry, poach, and prepare fish and shellfish with confidence — no matter your experience level.

With 100 recipes organized by cooking method, you'll master crudo, ceviche, and aguachile as some of the easiest seafood dishes to make at home. Learn to bake fish in paper packets for the gentlest results, grill whole mackerel and miso barbecue shrimp like a pro, or recreate the magic of a seafood shack with chicken-fried and beer-battered favorites. Recipes include Clam Chowder, Sicilian Crudo, Crispy Gruyere Tuna Melts, and Fish Baked in Paper.

Every recipe emphasizes sustainable seafood sourcing and straightforward instructions that let the quality of the fish speak for itself. Whether you're a seafood beginner or a dedicated fish lover, this cookbook builds the skills to make seafood a regular part of your weeknight cooking.

Named a Best New Cookbook by the Los Angeles Times and Publishers Weekly.

Ari Kolender is a 20-year veteran of some of the finest seafood establishments in the country, a James Beard Foundation Award Semifinalist, and a 2021 Rising Star Chef. In 2019, he opened his first restaurant, Found Oyster, in Los Angeles, and now also runs Queen's Raw Bar & Grill as well as The Bell in New Orleans. Find him online @arikolender. Noah Galuten is a chef, restaurant consultant, and author of The Don't Panic Pantry Cookbook, as well as the host of a YouTube series by the same name. He is the co-author of On Vegetables and the James Beard Award winner Bludso's BBQ Cookbook. He can be followed @galuten.