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Le jeune homme et la mer par David Pasternack - HCDJ

État :
Bon
Prix :
10,00 $US
Environ13,63 $C
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Lieu : Swannanoa, North Carolina, États-Unis
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Livraison prévue entre le sam. 1 juin et le mar. 4 juin à 43230
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Numéro de l'objet eBay :235369076596

Caractéristiques de l'objet

État
Bon: Un livre qui a été lu, mais qui est en bon état. La couverture présente des dommages infimes, ...
Publication Name
THE YOUNG MAN & THE SEA
Signed
No
Custom Bundle
No
Ex Libris
No
Book Series
N/A
Narrative Type
Nonfiction
Original Language
English
Inscribed
No
Intended Audience
Adults
Subject
Cooking, Food & Wine
Edition
N/A
Vintage
No
Personalize
No
Type
Cookbook
Illustrator
N/A
Personalized
No
Features
N/A
Country/Region of Manufacture
Singapore
ISBN
9781579652760
Book Title
Young Man and the Sea : Recipes and Crispy Fish Tales from Esca
Item Length
10.3in
Publisher
Artisan
Publication Year
2007
Format
Hardcover
Language
English
Item Height
1in
Author
Ed Levine, David Pasternack
Genre
Cooking
Topic
Specific Ingredients / Seafood, Regional & Ethnic / Italian, Essays & Narratives
Item Width
8.2in
Item Weight
46.2 Oz
Number of Pages
272 Pages

À propos de ce produit

Product Information

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 CervicheGroundbreaking 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 Jalapeno.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 WatercressPan-fried favorites like Monkfish with Sauteed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and ClementinesThe crispiest Fritto Misto or Steamers with Caper-Tarragon AioliTantalizing 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.

Product Identifiers

Publisher
Artisan
ISBN-10
157965276x
ISBN-13
9781579652760
eBay Product ID (ePID)
26038436749

Product Key Features

Book Title
Young Man and the Sea : Recipes and Crispy Fish Tales from Esca
Author
Ed Levine, David Pasternack
Format
Hardcover
Language
English
Topic
Specific Ingredients / Seafood, Regional & Ethnic / Italian, Essays & Narratives
Publication Year
2007
Genre
Cooking
Number of Pages
272 Pages

Dimensions

Item Length
10.3in
Item Height
1in
Item Width
8.2in
Item Weight
46.2 Oz

Additional Product Features

Lc Classification Number
Tx747.P3785 2007
Photographed by
Hirsheimer, Christopher
Reviews
"There are few chefs more in tune with the sea than Dave Pasternack. From catching them to cooking them, Dave must have fish and fishing swimming in his veins. He brings a great purity and simplicity to his cooking. The authenticity of his approach to seafood will surely inspire you to follow him into the kitchen."Daniel Boulud, "Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure."-- Ruth Reichl, in Gourmet, 'The chef, Dave Pasternack, is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure.", "There are few chefs more in tune with the sea than Dave Pasternack. From catching them to cooking them, Dave must have fish and fishing swimming in his veins. He brings a great purity and simplicity to his cooking. The authenticity of his approach to seafood will surely inspire you to follow him into the kitchen."-- Daniel Boulud, " Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure." -- Ruth Reichl, in Gourmet, " He understands the fish business better than just about anyone, in ways intuitive, visceral, and pragmatic. . . . Pasternack, as much as a New York-born-and-bred chef can, has thrived by cooking best what he knows best." -- Mark Singer, in a full-length New Yorker profile, "Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure."Ruth Reichl, in Gourmet, "Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure."--Ruth Reichl, in Gourmet, "He understands the fish business better than just about anyone, in ways intuitive, visceral, and pragmatic. . . . Pasternack, as much as a New York-born-and-bred chef can, has thrived by cooking best what he knows best."Mark Singer, in a full-length New Yorker profile
Table of Content
Contents An Introductory Note from Ed Levine ix Foreword by Mario Batali xi Introduction by Dave Pasternack xiii Starters, Salads, Soups, & Stews 1 Crudo 43 Pasta 69 Grillin', Gillin', & Chillin' 105 Pan-Fried & Sautéed 133 Roasted, Baked, & Poached 149 Crispy 195 Crustaceans, Tentacles, Etc. 211 Sources 237 Acknowledgments 239 Index 241
Copyright Date
2007
Lccn
2006-049235
Dewey Decimal
641.69
Intended Audience
Trade
Dewey Edition
22
Illustrated
Yes

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5.0
4 évaluations du produit
  • 4 utilisateurs ont attribué une note de 5 étoiles sur 5
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  • par ZUQV3odGQ5C@Deleted
    mai 10, 2007

    Great Restaurant Recipes at Home

    Esca, the NYC restaurant, was created by Mario Batali, Joseph Bastianich and David Pasternack. They wanted to open a fish restaurant and Mario and Joe had the perfect idea for one. The idea was to showcase the style and sensibility of Italian coastal cooking. Dave Pasternack went to Italy and saw firsthand what they were talking about. After years of cooking French food, Dave had finally found the food he had always wanted to cook. At Esca you can eat the most sought after Pacific Ocean delicacies along side Fluke that Dave caught on his day off. The menu changes daily and is driven by the fish markets of the world and the farms of Dave¹s friends. Esca is the place where you can have stunning raw fish, called crudo in Italian, an incredible bowl of pasta and then a Mediterranean ...

  • par hbh1967
    oct. 07, 2008

    We now have Esca at home!

    Great read - and a great souvenir from our most recent trip to NYC. On recommendation from a colleague we dined at Esca and had the most wonderful experience. The razor clam crudo was a stand out for us and now we have the recipe. Since we are west coasters - we have razor clams at our fingertips so it is not hard to recreate this amazing dish now. Even if you are not a fish lover, if you love cooking, this is a great read.

  • par sprtfan11
    mai 18, 2023

    Fish recipe

    Some good ideas

    Achat vérifié : OuiÉtat : OccasionVendu par : thrift.books

  • par trulex
    juil. 13, 2011

    SEAFOOD LOVERS GREAT COOKBOOK!

    Awesome book by a truly great chef! An absolute must for seafood lovers. I like it so much i bought 2 more copies for gifts!