By David Pasternack and Ed Levine Artisan Books; $35 Pasternack, chef at Esca in New York City, life-long fisherman on Long Island Sound and at other Atlantic Ocean ports of call, and a guy who routinely packs his personal catch in ice and takes it on the train with him into Manhattan, probably knows East Coast seafood more intimately than other any chef. He knows what to do with it, too, as evidenced by the 100-plus inventive recipes he's sharing in this book. Most of them can be plugged ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.