By Kathleen Squires / Photographs by Louise Palmberg for The Wall Street Journal Oct. 5, 2023 4:30 pm ETListen to article(3 minutes)THE TITLE may be “Seafood Simple,” but chef Eric Ripert’s latest cookbook, published this week by Random House, is by no means dumbed down. Rather, Ripert’s goal is to “take seafood from daunting to rewarding” via a deep dive into core technique. One would expect nothing less of the chef-owner of Le Bernardin, New York City’s triple-Michelin-starred temple of fine fish.Copyright ©2023 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8