Rick Stein's Seafood

Rick Stein's Seafood

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Over the years, through his television programmes and cookbooks, 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. The book is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation methods - including how to fillet, scale and gut fish - as well as the 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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Product details

  • Hardback | 264 pages
  • 260 x 280 x 30mm | 1,542.21g
  • Ebury Publishing
  • London, United Kingdom
  • English
  • 300 colour photographs, index
  • 0563534176
  • 9780563534174
  • 129,358

Review quote

"A comprehensive 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

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About Rick Stein

Rick Stein is a well-loved and respected chef, TV presenter and author who has produced an array of award-winning books and television series, including Seafood Lover's Guide, Taste of the Sea, Food Heroes, French Odyssey, Mediterranean Escapes, Coast to Coast and Far Eastern Odyssey. All of his books and programmes show a commitment to good-quality produce, sustainable fishing and good husbandry. Rick owns four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty guest bedrooms in the small fishing port of Padstow, Cornwall. In 2003, Rick was awarded an OBE for services to West Country Tourism. He divides his time between Padstow and Australia, which he regards as his second home.

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Table of contents

Part 1 techniques: preparing fish; cooking fish; preparing raw, smoked and cured fish; preparing and cooking seafood. Part 2 recipes: soups, stews and mixed seafood; large meaty fish, skate and eels; large round fish; small round fish; flat fish; crustaceans; molluscs and other seafood; stocks, sauces and basic recipes. Part 3 information: seafood families; identifying seafood; classifying seafood.

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