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Esca, the NYC restaurant, was created by Mario Batali, Joseph Bastianich and David Pasternack. They wanted to open a fish restaurant and Mario and Joe had the perfect idea for one. The idea was to showcase the style and sensibility of Italian coastal cooking. Dave Pasternack went to Italy and saw firsthand what they were talking about. After years of cooking French food, Dave had finally found the food he had always wanted to cook. At Esca you can eat the most sought after Pacific Ocean delicacies along side Fluke that Dave caught on his day off. The menu changes daily and is driven by the fish markets of the world and the farms of Dave¹s friends. Esca is the place where you can have stunning raw fish, called crudo in Italian, an incredible bowl of pasta and then a Mediterranean Branzino cooked in sea salt. Esca is the best of Italian coastal cooking with access to the world¹s greatest fish. Even if you can't make it to Esca in person, you've got a bunch of great recipes right here in this book to make in your own home!Read full review
Great read - and a great souvenir from our most recent trip to NYC. On recommendation from a colleague we dined at Esca and had the most wonderful experience. The razor clam crudo was a stand out for us and now we have the recipe. Since we are west coasters - we have razor clams at our fingertips so it is not hard to recreate this amazing dish now. Even if you are not a fish lover, if you love cooking, this is a great read.
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Verified purchase: Yes | Condition: Pre-owned
Awesome book by a truly great chef! An absolute must for seafood lovers. I like it so much i bought 2 more copies for gifts!
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