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by Ari Kolender (Author), Noah Galuten (With)
The owner of LA's popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions. Named one of Publishers Weekly's Top 10 New Cookbook of 2025
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.Author Biography
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.
