Fish & Shellfish: The Definitive Guide to Cooking Seafood with 120 Classic Recipes by Rick Stein

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  • Eat Your Books

    Revised, updated and redesigned edition of Rick Stein's Seafood (2001).

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  • ISBN 10 1849908451
  • ISBN 13 9781849908450
  • Linked ISBNs
  • Published Aug 14 2014
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

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. Now, using his years of expertise and travel, Rick has updated and reinvigorated his classic Seafood - a comprehensive and inspirational guide to choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 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 full-colour photographs for perfect results. Over 120 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, Rick Stein's Fish and Shellfish is the essential companion for any fish-lover's kitchen.


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