From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels.
School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood.
With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes.
As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.
“Serious, well organized, with great classic and contemporary recipes, School of Fish is easy to follow and full of tips and ideas. The professional as well as the home cook will enjoy it and learn from it."
– Jacques Pepin
“As chefs, it is our duty not only to cook great food but to share our knowledge with others. No one should feel intimidated in their own kitchen. When it comes to seafood, there is no greater teacher than chef Ben Pollinger. His entry-level guide to cooking fish is a new classic for this generation—simple, fun, and altogether inspiring.”
– Marcus Samuelsson
“School of Fish rocks. Ben Pollinger’s stunning cookbook is the embodiment of his celebrated career as one of New York City’s youngest Michelin-starred chefs and mentor to many. Pollinger is an inspired teacher: The recipes prove that simplicity should never be confused with lack of sophistication. If you want to cook fish,this is the only book you’ll need.”
– Rozanne Gold, four-time James Beard award-winning chef and author
“There's no one I'd rather have with me stove side as fish instructor than Ben Pollinger, who has a such a brilliant way with technique and teaching. School of Fish single handedly assures that your fish will have lived the noblest of lives!”
– Danny Meyer, CEO, Union Square Hospitality Group