Title:	How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish
	Author:	Ari Kolender with Noah Galuten
	Published:	April 1, 2025, Artisan
	No. of Pages:	320
	Cover Price:	$32.55 Hardcover, $16.99 Kindle

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Seafood is tricky to cook at home, so many of us (especially those of us who live in land-locked states) could use a few pointers. Two award winning experts, Ari Kolender, a restaurateur and chef, and Noah Galuten, a chef and cookbook author have co-written one of the best primers on cooking seafood, How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish.

Of course there is a chapter on equipment and pantry items, which is helpful. And the types of seafood listed come with instructions on shopping for, cleaning, and storing. One chapter focuses on chilled, raw, and marinated seafood, and includes ceviche, shrimp and lobster cocktails, and cold dips; these are very trendy right now. The chapters that follow include recipes for tinned fish, broiled and baked, breaded, grilled, and every other way a person might serve seafood. The recipes are written in the traditional way with the ingredients listed first, followed by step-by-step instructions that are easy to follow. One of the themes of this cookbook is simplicity, which is definitely a plus, and the recipes are mostly simple with simple ingredients. Each recipe includes helpful and/or interesting comments by the authors.

Another big plus is that there are beautiful, professional photographs of most of the recipes, as well as types of seafood, and step-by-step photos of methods such as shucking oysters.

All told, this is one of the best seafood cookbooks out there. There is something for everyone here, and every time readers look at it, their “must make soon” queue will grow. Highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.