WATCH: Curated Cuisine: Seafood Simple with James Beard Award-winning chef Eric Ripert

Curated Cuisine is a monthly series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and national and enjoy a post-show bite inspired by the conversation.

Here & Now co-host Robin Young moderated a conversation with James Beard Award-winning chef Eric Ripert about his latest cookbook, “Seafood Simple.”

Ripert, a master of seafood, is owner of the internationally acclaimed restaurant Le Bernardin, one of five restaurants in New York City with three Michelin stars. In his new book, he demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

This event is co-produced by Boston University Metropolitan College Programs in Food & Wine.

About “Seafood Simple”
In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in "Seafood Simple," Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, "Seafood Simple" teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, "Seafood Simple" is a master class from one of the world's greatest chefs, created especially for the home cook.