Simple recipes for stylish seafood from the chef of New York's acclaimed new BLT: Steak restaurant At last! Here is the fish cookbook for home cooks looking to create elegant, flavor-rich meals without a lot of fuss. Celebrated chef Laurent Tourondel is renowned for his instinctive knowledge of the best way to prepare fish and shellfish. In Go Fish, he shares a wonderful selection of contemporary dishes that can be made without complicated techniques or hard-to-find ingredients, such as Sea Bass Ceviche with Lemon Verbena Oil and Mussel Soup with Red Curry and Coconut. There are recipes for cold and hot appetizers, soups and chowders, and main courses plus side dishes and a few very special desserts to complement a fish-based feast. Laurent Tourondel (New York, NY) is the chef-owner of BLT: Steak in New York City and former chef at the acclaimed Cello. He has been profiled in numerous national magazines including the New York Times, Gourmet, and Food & Wine, and has appeared on national television shows including Cooking Live with Sara Moulton and Gordon Elliott's Follow That Food.
Andrew Friedman (Brooklyn, NY) is the coauthor of a number of cookbooks, including the award-winning Alfred Portale's Gotham Bar and Grill Cookbook, Da Silvano Cookbook, and Tom Valenti's Welcome to My Kitchen.
LAURENT TOURONDEL, former chef at the acclaimed New York seafood restaurant Cello, is chef and owner of the newly launched BLT Steak, also in New York. He has been profiled in many national magazines, including the New York Times, Gourmet, and Food & Wine, and has been a featured guest on television shows, including Cooking Live and Follow That Food. ANDREW FRIEDMAN is the coauthor of a number of cookbooks, including the award-winning Alfred Portale's Gotham Bar and Grill Cookbook, Da Silvano Cookbook, and Tom Valenti's Welcome to My Kitchen.