Synopses & Reviews
The definitive, classic guide to preparing fish and shellfish is reissued with a sumptuous new design, new recipes, and additional photographs
Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients, and the best preparation techniques. In this completely revised, updated, and re-designed edition—including brand new recipes—of his classic Seafoods, he offers comprehensive and inspirational how-to's for choosing, cooking, and enjoying fish, shellfish, and more. It includes a step-by-step guide to more than 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with photographs for perfect results. More than120 recipes from across the world include light salads, delicious starters, and spectacular main courses—from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing, and sourcing sustainable fish, this is the essential companion for any fish-lover’s kitchen. Includes metric measures.
Rick Stein's top 100 fish and seafood recipes from all over the world From Smoked Haddock and Leek Tart to Grilled Squid and Chorizo Salad with Garlic, Rocket, Tomatoes, and Chickpeas, there is something in this collection of recipes for every level of skill and occasion. Rick Stein's passion for flavor and enthusiasm for food shine through his recipes, and his unerring ability to reassure nervous cooks make this cookbook an invaluable resource. Includes dual measurements.
About the Author
Rick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's Far Eastern Odyssey, Rick Stein's India, Rick Stein's Spain, and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook of the Year Award.