Seafood Simple by Eric Ripert

The definitive seafood bible from the three-Michelin-starred chef of Le Bernardin, featuring step-by-step techniques alongside 85 recipes for preparing incredible fish at home.

In its three decades at the top of New York City’s restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making it accessible to home cooks of all skill levels—yet still with elegance and panache. This essential cookbook includes:



20 must-know techniques: 

Core skills like poaching, deep frying, filleting a fish and shucking an oyster detailed in step-by-step instructions.

85 straightforward, delicious recipes: 

Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole celebrate the vibrancy and versatility of seafood. 

Stunning photography: 

Recipe photos and step-by-step photos for each of the book’s 20 techniques by renowned photographer Nigel Parry.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world’s greatest chefs, created especially for the home cook.

Eric Ripert is the chef and co-owner of New York’s internationally acclaimed seafood restaurant Le Bernardin, which has held three stars from the Michelin Guide since 2005 and has maintained a four-star rating from The New York Times for over 20 years. He is Vice Chairman of the board at City Harvest, the world’s first and New York City’s largest food rescue organization dedicated to feeding New Yorkers in need, as well as a recipient of the Legion d’Honneur, France’s highest honor. He previously served as a regular guest judge on Bravo’s Top Chef and hosted his own TV series from 2009 to 2015, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of six cookbooks, including The New York Times bestsellers Vegetable Simple and memoir 32 Yolks: From My Mother’s Table to Working the Line as well as My Best: Eric Ripert, Avec Eric, On the Line, A Return to Cooking and Le Bernardin: Four Star Simplicity.

Author Residence: New York, NY

Author Hometown: Antibes, France