The owner of Los Angeles’s beloved Found Oyster and Queen St. restaurants demystifies the art of cooking exceptional seafood with clarity, confidence, and ease. How to Cook the Finest Things in the Sea was named a Best New Cookbook by the Los Angeles Times and Publishers Weekly for its approachable, technique-driven approach to seafood at home.

Chef Ari Kolender believes great seafood is about simplicity and respect for the ingredient. Organized by cooking method, the book includes chapters on grilling, baking, broiling, frying, and more—giving readers foolproof techniques that let fish and shellfish shine. After honing his craft at some of the country’s best seafood restaurants, Kolender brings his expertise to his first cookbook, teaching versatile methods that work across species and seasons.

With a strong emphasis on sustainability, the book features 100 recipes ranging from Clam Chowder and Sicilian Crudo to Crispy Gruyère Tuna Melts and Fish Baked in Paper. Readers will learn why crudos, ceviches, and aguachiles are among the easiest seafood dishes to master, how to gently bake fish and vegetables in parchment, and how to grill everything from Mackerel to Miso Barbecue Shrimp. Whether recreating the comfort of a seafood shack or refining weeknight cooking, this book is a definitive guide to cooking seafood well.

Perfect for both seafood newcomers and longtime enthusiasts, How to Cook the Finest Things in the Sea equips readers with the confidence and techniques to unlock the dynamic flavors of fish and shellfish at home.

Details

• Print Length: 320 pages

• Language: English

• Publisher: Artisan

• Publication Date: April 1, 2025

• Dimensions: 7.8 x 0.93 x 10.2 inches