“Who better to teach the fundamentals of cooking seafood than Eric Ripert? The French chef has dedicated his 35-year career to seafood.”
—National Post

“Celebrated New York chef Eric Ripert has done it again: produced a cookbook that should help us amateurs improve our cooking, this time fish and seafood.”
—Montreal Gazette

“Ripert . . . wants this cookbook—his eighth—to take you on a journey and ‘convert you into a competent and confident seafood cook.’ To that end, he has written a concise, thoughtful guide to selecting seafood, determining whether it is fresh and storing it safely. Step-by-step photos demonstrate how to fillet and skin fish, how to shuck oysters and clams, clean shrimp and split lobster. . . . The cookbook has a playful side, with flavors from around the world, and has nods to tradition, too.”
—The Washington Post

“[Seafood Simple] will have you cooking fillets with pro-level precision on a Tuesday. . . . The book’s most luxurious quality is that it will allow you to prepare seafood as well as the cooks in Ripert’s kitchen. . . . Ripert has stripped away unnecessary complexities to expose the underlying beauty of a simply prepared piece of fish.”
—Epicurious

“In Seafood Simple, Ripert keeps it, well, simple; there’s an abundance of five-ingredient recipes. But he twists minds by describing how just a few ingredients—and how they are treated—can achieve maximum results. . . . [It’s] all about making Michelin-worthy dishes with just a few ingredients.”
—Delish

“Through clear photos and step-by-step instructions, Ripert teaches readers important prepping [and] basic cooking techniques. . . . Ripert’s modest tone . . . easy-to-follow instructions, and numerous options for ingredient substitutions will boost confidence among home cooks. This is a must-have for any seafood enthusiast.”
—Publishers Weekly (starred review)