Product Description

The proprietor of The Seafood Restaurant in Padstow, Cornwall, offers 150 fish recipes, together with tips on how to make the most of the specific character and flavour of many fish types. The author won the 1989 Glenfiddich Award for Food Book of the Year, for "English Seafood Cookery".

Product Details

• Amazon Sales Rank: #1291129 in Books
• Published on: 1995-09
• Original language: English
• Binding: Hardcover
• 224 pages

From Amazon.com
Going only by the enthusiasm bursting out of this cookbook, the easy money says that Rick Stein, author of Taste of the Sea (and star of a British TV cooking show of the same title), is to seafood cookery what Richard Simmons is to weight loss. Stein opened a seafood restaurant in 1975 and has witnessed the rise in popularity of fish and shellfish in Great Britain in the intervening years. The same rising arc is true for the United States.

Stein breaks his cookbook into sections dedicated to choosing, prepping, and cooking techniques as well as basic recipes for stocks, sauces, flavored butters, and dressings. The fish and shellfish recipes he divides into oily fish, Mediterranean fish, round fish, flat fish, large fish, crustaceans, shellfish, and then a collection of soups, stews, and pies. He includes a list of fish alternatives for the American and Australian markets, where some of the British and European fish won't be available.

Take equal measures of passion for seafood and delight in brilliant flavors from Asia, the Mediterranean, the Caribbean, and North Africa, and you'll have a sense of how Stein enlivens his seafood recipes. Sure, you'll find salmon in sorrel sauce, or seafood thermidor, but that's just the comfort food side of this book. Look also for a Thai seafood salad, a Goan shark curry, and a Dover sole with cilantro, cumin, and chiles. This book is a good place to start for those who need a little extra nudge in the seafood direction. --Schuyler Ingle

Stephen Pile, The Daily Telegraph
The greatest food writers, Elizabeth David and M. F. K. Fisher, give a euphoric sense that food is part of life, one pleasure among a whole bundle that includes love and the smell of rain and so forth. Stein does exactly this.

Ingram
Britain's top seafood chef dispels the myth that cooking fish and shellfish requires esoteric skills. Based on a 14-part PBS series, Rick Stein's new cookbook features fresh seafood recipes that bring the exquisite tastes of fine seafood dining to the home kitchen. Stein and his wife operate The Seafood Restaurant in Padstow, Cornwall. 35 color photos. PBS debut October 1997.