How to Cook the Finest Things in the Sea

Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish

Contributors

By Ari Kolender

With Noah Galuten

On Sale
Apr 1, 2025
Page Count
320 pages
Publisher
Artisan
ISBN-13
9781648293030

The owner of LA’s popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions.

Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country’s best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. 

With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbecue Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. 

Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will guide them through techniques to unlock the dynamic flavors of fish and shellfish.

  •  “Ari Kolender has created a thoughtful and detailed guide for anyone looking to better understand seafood. Kolender’s book emphasizes the natural beauty of seafood with minimal intervention, making it truly accessible for home cooks.” 
    Andy Baraghani
  • “This book is sure to be a future classic, a staple for every home and hearth. Ari’s culinary approach is as mindful as it is distinctly delicious and beautiful. He thinks about sustainability in all ways from sourcing to operations, and how we must cook in harmony with nature and preserve our food with as little waste as we can for our collective future.” 
    Camilla Marcus
  • “Ari is one of my favorite chefs on planet Earth! If you are reading this while in a bookstore, keep the book in your hands, move your feet closer to the register, hand the cashier your money, skip all the way home, and cook this entire book!” 
    Benny Blanco
  • “This book is just what all seafood lovers need. Sustainability is front and center, along with smart techniques and delicious recipes.” 
    Renee Erickson

Formats and Prices

Price

$35.00

Price

$45.00 CAD

Format

Hardcover

Format:

Hardcover $35.00 $45.00 CAD

Ari Kolender

About the Author

Ari Kolender is a 20-year veteran of some of the finest seafood establishments in the country, a James Beard Foundation Award Semifinalist, and a 2021 Rising Star Chef. In 2019, he opened his first restaurant Found Oyster, in Los Angeles, and he now acts as the culinary director of Last Word Hospitality group where he leads culinary development for restaurants including Queen St. and Barra Santos in Los Angeles, as well as the Red Dog Saloon in Pioneertown, among others. Find him online @arikolender.
 
Noah Galuten is a chef, restaurant consultant, and author of The Don’t Panic Pantry Cookbook, as well as the host of a YouTube series by the same name. He is the co-author of On Vegetables and the James Beard Award winner Bludso’s BBQ Cookbook. He can be followed @galuten.

Learn more about this author