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Rick Stein's Seafood
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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.

Promotional Information

Rick Stein's comprehensive guide to the art of seafood cookery and preparation

Promotional Information

Rick Stein's comprehensive guide to the art of seafood cookery and preparation

About the Author

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.

Reviews

"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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