The strikingly simple yet beautiful photographs in Eric Ripart's Seafood Simple underscore the book's title: well-prepared seafood doesn't have to be complicated. The three-Michelin-stars chef of Le Bernardin and frequent Top Chef judge shares 85 easy-to-follow recipes that will appeal to novice and expert cooks alike. Ripert (Vegetable Simple), the author of many cookbooks and a memoir, reinforces his philosophy that "cooking seafood can be a fun adventure" with 20 detailed, step-by-step techniques photographed by Nigel Parry sprinkled throughout the volume. No need to shy away from poaching, deep-frying, filleting a round or flat fish, or shucking an oyster with Ripert's expert guidance. Recipes that will have cooks visiting their seafood mongers include Brioche-Crusted Red Snapper, Sea Bass with Charred Lemon Vinaigrette, and Merluza (cod or hake can be substituted) with Curry Oil and Yellow Cauliflower. --Oline H. Cogdill, freelance reviewer