This week's Cook the Book recipes are from The Young Man and the Sea, the cookbook I wrote with Dave Pasternack, the chef-partner of Esca, a southern Italian seafood restaurant in New York City. Dave knows more about fish and fish cooking than anyone I've ever met. I even caught my first fish, a 20-pound striped bass, with Dave's help. What's great about Dave's recipes is how much passion he brings to his food and how simple the recipes are. All you'll need to cook from The Young Man and the Sea is a good fishmonger, a grill or a fry pan, and a cold beer or a glass of wine. The first of those recipes will be along shortly....
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