A Life by the Sea
By James Max

Author, Chef James Max, cooks what he knows and loves best: seafood. It’s what he grew up with and what he’s made his career cooking, always within sight and sniffing distance of the sea. His latest gig is at 3030 Ocean in Fort Lauderdale, “a modern American Seafood Bistro” where, as always, he mixes simplicity with quality local and under-used ingredients.

 In A Life by the Sea, Max continues to express his personal philosophy of “natural and traditional preparation of impeccable ingredients” using a global palate of fish and ingredients and the results are uncommonly straightforward, flavourful and tasty. Creative but never pretentious.

 Lavishly illustrated, the book’s chapters are arranged by types of fish. The first encompasses species that are “Soft, Delicate, Sweet, Lean” like skate, halibut, turbot and Dover sole; the last, “Strong, Unique, Earthy, Textural” dives into the world of snails, conch, calamari, octopus and clams. Recipes are simple to execute and rewards large. Beautiful, tasty fish dishes: Fried Smelts, Crispy Wild King Salmon, Prosciutto-wrapped Cod, and Baby Calamari were quick to make and taste as good as they look. While not all the seafood is available in our markets, substituting local seafood and shellfish is a snap.

 The book’s final chapter goes beyond fish and is filled with a raft of lovely and useful sauces, stocks, vinaigrettes and more. Grainy mustard sauce, spicy tomato sauce, garlic confit, soy citrus juice and basil aioli are happy accompaniments to seafood and much more.

Reviewed by Judith Lane, wine and food writer 

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