Rick Stein's Fruits Of The Sea - Softcover

Stein, Rick

Softcover

ISBN 10: 0563384573 ISBN 13: 9780563384571

Publisher: BBC Books, 1998

Synopsis

In Fruits of the Sea, Rick Stein explores Australia and Brittany as well as his beloved Cornwall. The recipe book includes not only hot and spicy dishes, fish salads, quick fish and elegant fish but also a selection of the most tasty desserts imaginable! This title, along with Rick Stein's Taste of the Sea and Rick Stein's Seafood Odyssey, has been re-released with a modernised cover to bring a fresh look to the series.

Rick Stein's Fruits of the Sea is another bestseller for this charismatic Cornishman whose passion and enthusiasm have propelled fish cookery to a new prominence in Britain. With over 150 original fish and seafood recipes, including exotica such as Pan-fried Trout with Oyster Mushrooms and Escalope of Salmon with Champagne and Chive Sauce and simpler fare like Fillet of Cod with Saffron Mashed Potatoes and Warm Salad Niçoise with Preserved Tuna, this cookbook is the perfect accompaniment to Taste of the Sea and reaffirms Rick Stein's reputation as the nation's leading seafood chef.

About this title

Review

Rick Stein, British TV seafood cooking instructor and seafood restaurant owner, wasn't able to get every recipe he loves into his first book, Taste of the Sea. So he wrote Fruits of the Sea.

Where Taste of the Sea was a kind of introduction to seafood cooking for those a bit hesitant about trying different kinds of fish, Fruits of the Sea is more like Stein's launching pad. He assumes he is preaching to an enthusiastic choir. Much of his information is right to the point, and his style of instruction is more refined. All the techniques for prepping different kinds of fish are described in clear language as well as illustrated in detailed photos. Included, too, is a discussion of many of the unusual ingredients Stein pulls into his recipes for that extra dash of brilliant flavour--preserved lemons, for example, or kaffir lime leaves. It comes as little surprise, then, that Stein opens with recipes like Basque Squid Stew, Moroccan Fish Tagine, Seafood in a Crab and Ginger Broth, and Mussels with Turmeric, Cumin, and Coriander.

He breaks his recipes into soup, stews, and clear broths; light lunch dishes; hot and spicy fish; deep-fried fish; summer fish and salads; fish from colder climates; elegant fish dishes; quick and simple fish; hand-held and party food; and food to finish with. As in the first book, you'll also find basic stocks and sauces and a list of alternative fish for the American and Australian markets. The user-friendly Fruits of the Sea will launch anyone, even a reader who may have been a bit reluctant to take the plunge, on a discovery of seafood. --Schuyler Ingle

Book Description

With tips on how to prepare fish, as well as a wonderful array of recipes to suit all occasions, this is an essential cookbook from the nation's leading seafood chef

About this edition

• Publisher: BBC Books
• Publication date: 1998
• ISBN 10: 0563384573
• ISBN 13: 9780563384571
• Binding: Paperback
• Number of pages: 224