Ken Concepcion

Chef

Starting as a cook in St. Louis, MO, this book was really my gateway to thinking about and preparing fish and seafood in a professional but still approachable way. Peterson's gift of making the recipes and techniques seem so easy and worth a try makes this book even more enjoyable than his masterwork, Sauces.

Lidia Bastianich

Restaurateur, chef and author

Molly Stevens

Cookbook author