How to Cook the Finest Things in the Sea

For a limited time, we have bookplates signed by the author. 

A practical, technique-driven guide to seafood cookery from Los Angeles chef Ari Kolender, known for Found Oyster and Queen Street Raw Bar.

Kolender opens with a simple directive: “Do less.” His approach focuses on restraint, quality ingredients, and mastering foundational techniques—whether you're shucking oysters, wrapping whole fish in parchment, trimming for the grill, or frying with confidence. Abundant step-by-step photography makes the process accessible, no matter your skill level.

While you’ll find timeless favorites like lobster rolls, tuna crudo, and clam chowder, the book also ventures into inventive, seafood-forward territory. Dishes like tomato and anchovy bread pudding or two-bean salad with squid reflect Kolender’s knack for reimagining comfort food with maritime flair. Even tinned fish gets its own thoughtful chapter.

And for the skeptics? A rhubarb and bay leaf mignonette that might just win over the most reluctant oyster eaters.

Hardcover. Color photographs throughout.