The book includes his biography and career highlights, from Devon, England, and West End hotel kitchens in London to a stint in Nice, France, then New York. Under the tutelage of the late Gilbert Le Coze at Le Bernardin, his education in fish soared to graduate school level. The book centers on 12 seafood species easily available in this country and 10 suggested cooking methods. He's not against using convenience items. A commercially made cocktail sauce is emboldened with fresh ginger and soy sauce.
Japanese breadcrumbs are a favorite breading.
He goes for the crunch. Parker borrows from Asia and the Caribbean for ideas. Fresh mint and unsweetened coconut milk flavor a tuna cerviche appetizer. Salmon fillets with a honey-lime sauce find a counterpoint in a slightly bitter caramelized endive. Citrus-flavored sauces are showcased with classics such ravigote and beurre blanc.