RICK STEIN’S SEAFOOD, now available in paperback, brings together his knowledge and expertise, and includes 200 of his tried-and-tested recipes.
Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. RICK STEIN'S SEAFOOD, now available in paperback, brings together his knowledge and expertise, and includes 200 of his tried-and-tested recipes.
It is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish and seafood including US, Australian and European fish. The recipe section includes all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections.
The hardback edition has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.
“A comprensive sea map which should be test-driven by the flotillas of fish-cooking-phobics I encounter regularly. The step-by-step photographs are startlingly clear about the process, from skinning an eel to preparing and filleting.”
Tamsin Day-Lewis, Daily Telegraph
“Could be subtitled "Everything You Wanted to Know About Seafood but Were Afraid to Ask"... this book reveals Stein's hidden depths: he really does know a hell of a lot about fish.”
“His repertoire of recipe books, restaurants and television programmes - not to mention an inexhaustible knowledge and infectious passion for the subject - have all helped him bring fish to the culinary forefront in the UK.”
“For me he is the nonpareil telly chef because he always makes me drool like a slobberhound... Stein is like a plateful of smoked haddock, poached egg and mashed potatoes, a combination that it both unbeatably satisfying and fun.”
Kathryn Flett, Observer Food Monthly