Chef John Besh demonstrates an easy method of deboning a flounder while keeping the fish whole. Why would you need to do that? To stuff it with crabmeat and shrimp, of course....

What makes a memorable memoir is the ability to tell a story and illuminate truths. Three different chefs have done just that—with recipes, to boot.

I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.

I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.

It’s a very intricate job to remove the bones of the fish and keep the fish intact, but I’ll walk you through it.

Great cooking takes great planning, and my basic pan sauces give you a superbly flavorful way to finish a dish at the last minute.