- Title: School of Fish
- Author: Ben Pollinger
- Genre: Cookbook
- Published: September 2014 – Gallery Books
- Source: Publisher
Synopsis: In School of Fish Ben Pollinger – executive chef of the Michelin-starred New York City restaurant Oceana – demystifies the art of cooking seafood, making home-preparation an exciting and feasible option any night of the week.
When it comes to fish, most home chefs have something in common: We love to eat it but we’re afraid to cook it. For as many fish as there are in the sea, there are just as many ways to prepare it. Fish is quick, it’s healthy and it’s delicious. So why are we so intimidated about making it at home?
The book is broken down by technique and organized by degree of difficulty. Each section begins with 101-level recipes and advances to more challenging preparations that you will be excited to try once you’ve mastered each technique. (from the publisher)
My take: School of Fish is a go-to reference for any kitchen. It’s a “how to” for buying and storing fish; seasoning fish; and knowing when it’s done. Numerous ways to prepare fish are covered in a manner that will instill confidence in even the shyest cook.
Especially helpful is the Techniques section that covers such things as removing anything you don’t want in the fish when you cook it to butterflying a lobster. The photos included in this section are quite helpful.
I can unequivocally say School of Fish would make a great gift for the cooks on your holiday list; wedding showers; or you. It has found a place on my cookbook shelf.
About the author:
Ben Pollinger worked for years under renowned chefs such as Alain Ducasse, Michael Romano, and Floyd Cardoz before taking the helm as executive chef at Oceana, where he has maintained the restaurant’s Michelin star rating since 2006. He lives in New Jersey with his wife and three children.