My latest cookbook, PORK.FISH, my James Beard Award Nominated cookbook containing recipes for sustainable seafood. Really.FISH: 54 SEAFOOD FEASTS.


Amazing Chicken!
Thighs and Whole Birds.
(Who needs a boneless breast when you can have a thigh?)
Easy. Fresh. Tasty.

The Times of London: The World's Best Chicken Recipes!

The New Steak!

55 steak recipes in 4 chapters: American Steak, Bistro Steak, Latin Steak, and Far East Steak. There are also more than 90 side dishes, which means every steak and sauce combination is paired with a couple of sides for a complete plate that balances flavor, texture, and style. Photos by the very talented Penny De Los Santos.

*Elissa Schappell* writes in the March issue of Vanity Fair:
"The recipes in Cree LeFavour's The New Steak will bring out the beast in shy carnivores and spur tenderloin-holics to tattoo her name on their rump roasts."

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Fresh FISH.

I head for Maine tomorrow and I'm bringing my advance copy of FISH: 54 SEAFOOD FEASTS, which comes out in September from Chronicle Books. (It looks a lot like my previous book, POULET, but it has a couple of blue fish on cover rather than a big red chicken.) There are few food pleasures to mach eating fresh seafood while looking out over choppy waves, hair still wet and skin salty from an icy dip. After a soggy, gray New Jersey summer, I'm ready.

Dinner day one, something easy like Museels with Cream, Saffron and Angel Hair, Garlic Toast and Grapefruit-Fennel Salad. (I might skip the grapefruit, given the season, and make a Tomato-Fennel Salad instead. My garden is busting with Sungolds.) Lunch day two or three will be New England Cod Chowder with Blue Corn Griddle Cakes and Cherrry Tomato-Parsley Salad and at some point I'll definitely sneak in a night of Fish on a Stick with Spicy Peanut Dipping Sauce, Dan Dan Noodles and Watermelon-Cucumber Salad. There will also be a taco night involving Cenote Fish Tacos with Tomatillo-Radish Salsa and Cilantro Corn. 

Do cookbook writers really cook out of their own books? I do, all the time. I know and trust the recipes and they've been written to please me. I just scan the ingredient list to refresh my memory and go. I don't need to follow my own instructions because I just cook as I always cook and it matches the recipe. Amazing.

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