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

Search this book for Recipes »

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.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1446415716
  • ISBN 13 9781446415719
  • Published Jan 31 2012
  • Format eBook
  • Page Count 264
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint BBC Digital

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 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.

Rick Stein's Seafood has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.


Other cookbooks by this author