Rick Stein's Seafood

by Rick Stein

Over the years, through his television programs 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 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 Y

Genres: Cooking, Cookbooks, Food, Reference, Nonfiction

264 pages, Paperback

Published September 1, 2006

About the author

Christopher Richard "Rick" Stein OBE (born 4 January 1947) is an English chef, restaurateur and television presenter. He is currently the head chef and co-owner of "Rick Stein at Bannisters" at Mollymook, New South Wales, Australia,[1] owns four restaurants in Padstow, a fish and chip shop in Falmouth, Cornwall and has written or presented a number cookery books and television programmes.

Reviews

[4ngelkie · Rating 5 out of 5]

Best seafood cook book ever - bible. Highly recommended

[Cidney · Rating 4 out of 5]

I went to a charity fair last Saturday and bought a few books, Rick Stein's seafood was one of them. This is a 2001 edition and it's absolutely massive, weighed a ton to carry home! There are masterclasses on selecting the different types of fish, preparing fish and preparing shellfish. There is a section on poaching, braising, steaming, baking, grilling and frying fish too. I've picked up some good information and the photos in this book are amazing, you can see what you are supposed to do at each stage and what your fish is supposed to look like when it's on a plate, not that mine ever do. Very useful for pathetic fish cookers like me.

There are quite a few recipes I've marked out to try and after christmas I can see myself getting down to cooking them, a long time ago I set myself a target of cooking at least 3 recipes from every book I buy, which I should up to something more like 10 these days as the books are getting bigger! If I don't cook so many I recycle the book. I haven't been doing this over the last few years so I now have what looks like a mammoth library of cookbooks which do need culling. But that can wait until after christmas now!

I do like Rick Stein and his son Jack whom I met at a cookery demonstration a while ago and I confess I preferred his style of cooking to his dad's, although am not sure if I've seen any Jack Stein cookery books in bookshops? (Note to self go and have a wander round waterstones and smiths in the new year).

One to keep I think, but it is absolutely huge, it's bigger than A4 size in width and height, I have no idea how I'll get it on a bookshelf.