Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School by Rick Stein

  • Classic fish soup with rouille and croûtons

    from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood by Rick Stein

    • Categories: Soups; Sauces for fish; French
    • Ingredients: onions; celery; leeks; fennel; oranges; canned tomatoes; red peppers; bay leaves; thyme; saffron; prawns; baguette bread; garlic; Parmesan cheese; bread; egg yolks; olive oil; tomato purée; ground coriander; red chillies; ground cayenne pepper; fish of your choice
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Notes about this book

  • mziech on December 07, 2011

    Comprehensive book about fish and shellfish. Includes pictures of most dishes and pictures of how to clean and prepare various fishes.

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  • ISBN 10 056349347X
  • ISBN 13 9780563493471
  • Published Sep 07 2006
  • Format Paperback
  • Page Count 264
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

Over the years, through his television programmes 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 sections: 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 Year Award in 2005.

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