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    Rick Stein's Seafood (Paperback) By (author) Rick Stein

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    DescriptionOver 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 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. Rick Stein's Seafood has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.


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  • Full bibliographic data for Rick Stein's Seafood

    Title
    Rick Stein's Seafood
    Authors and contributors
    By (author) Rick Stein
    Physical properties
    Format: Paperback
    Number of pages: 264
    Width: 248 mm
    Height: 276 mm
    Thickness: 18 mm
    Weight: 1,238 g
    Language
    English
    ISBN
    ISBN 13: 9780563493471
    ISBN 10: 056349347X
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WBB
    Warengruppen-Systematik des deutschen Buchhandels: 24530
    DC22: 641.692
    BISAC V2.8: CKB076000
    BIC subject category V2: WBTF
    Thema V1.0: WBB, WBTF
    Edition
    New edition
    Edition statement
    New
    Illustrations note
    col. Illustrations
    Publisher
    Ebury Press
    Imprint name
    BBC BOOKS
    Publication date
    26 September 2007
    Publication City/Country
    London
    Author Information
    Rick Stein's passion for using good quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Mediterranean Escapes, Far Eastern Odyssey and Spain. Rick is a firm supporter of sustainable farming and fishing techniques, which he strives to maintain in Padstow, Cornwall, where he runs four acclaimed restaurants and a seafood cookery school, as well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he opened a restaurant, Rick Stein at Bannister's, in 2009.
    Review quote
    "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." Time Out "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." Daily Express "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