New York City's Le Bernardin is widely regarded as one of the finest seafood restaurants in the world – in large part because of its three-Michelin–starred chef, Eric Ripert. In this book, Ripert demystifies the process of preparing fish and shellfish, making dozens of his recipes accessible to home cooks.

• Contains 85 step-by-step recipes and 20 prep techniques.
• Recipe highlights include Clams with Chorizo Broth, Sofrito-Glazed Mahi Mahi, and Herb-Crusted Yellowfin Tuna.
• Hardcover, 304 pages.