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In a new 14-part public television series airing June 1998, Britain's top seafood chef lays to rest the myths about preparing and enjoying seafood. For many of us, shrimp, salmon and mussels are foods only to be enjoyed in restaurants. But Rick Stein, whose tastes and talents incorporate decades of experience, demonstrates that such delicacies can and should be enjoyed at home.
Rick Stein's Taste of the Sea takes us to the briny world of his Cornish fishing village, Padstow, and shares the secrets of hundreds of easy-to-follow recipes he has made his own. His warm and witty style eases us into what has formerly been an intimidating terrain. From Sauted Scallops with Lentils and Chardonnay to Char-Grilled Swordfish Steaks with Salsa Fresca, Rick's recipes are peppered with clarity, knowledge, and flavor.
Rich Stein's passion for seafood shines through the 160 recipes and 30 beautiful photos contained in Taste of the Sea. In addition to the many fish recipes, his book includes information on the health benefits of eating fish, how to choose and prepare your fish before cooking, and a comprehensive listing of the types and tastes of fish available in American markets.
"synopsis" may belong to another edition of this title.
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 flavor--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 IngleAbout the Author:
Rick Stein and his wife Jill are the proprietors of The Seafood Restaurant in Padstow, Cornwall, opened in 1975. A graduate of Oxford University, he is also the author of English Seafood Cookery, which won the 1989 Glenfiddich Award for Food Book of the Year. Rick, Jill and their three boys live overlooking the sea near Padstow.
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Book Description Bay Books, 1998. Paperback. Condition: New. New paperback from bookstore stock. An unread copy. May have minor rubbing and scuffing from shelf wear.; 100% Satisfaction Guaranteed! Ships same or next business day!. Seller Inventory # 111710300021
Book Description Kqed Books, 1998. Trade paperback. Condition: New. NORTH AMERICAN ed.. Trade paperback (US). Glued binding. 224 p. Audience: General/trade. Seller Inventory # Alibris_0003831
Book Description Bay Books, 1998. Paperback. Condition: New. Seller Inventory # DADAX0912333480
Book Description Bay Books, 1998. Condition: New. book. Seller Inventory # M0912333480