THE YOUNG MAN and THE SEA: RECIPES and CRISPY FISH TALES FROM ESCA. By David Pasternack and Ed Levine.

2007 1st edition. 4to (208 x 260mm). Ppxvi,253. Colour photographs, decorative end-papers. Light blue boards, spine titled in black.

Dave Pasternack is an angler, chef, and proprietor of Esca, a restaurant in New York. He is well known in America as the pioneer of crudo, an Italian style version of sushi, which can be applied to many different species of fish. In this book he lays out many recipes for crudo of different sorts, as well as dozens of other recipes of different types. Chapters include, starters, salads, soups and stews; crudo; pasta; grillin', gillin' and chillin'; pan fried and sauteed; crispy; crustaceans, tentacles, etc. Sardines, albacore, mullet, cod, swordfish, shad, bass, anchovies, swordfish, monkfish, lobster, crab, shrimps, whelks, clams, squid, octopus, and many others.