III. Raw

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Cooking without Borders

Cooking without Borders

Published 2011

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© 2011 All rights reserved. Published by Abrams Books.

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Bay Scallop Sashimi with Meyer Lemon and Bottarga di Muggine

Ceviche of Sea Scallops with Celery and Green Apple

Ceviche of Tilefish with Fig, Anchovy, and Pistachio

Sashimi Fluke with Plums and Pickled Red Onion

Sashimi Tuna with Spicy Cod Roe and Meyer Lemon

Steak Tartare with Shiso, Tonburi, and Gochujang

Hamachi Carpaccio with Caviar and Beets

Tartare of Maine Sweet Shrimp

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