RICK STEIN'S SEAFOOD, now available in paperback, brings together his knowledge and expertise, and includes 200 of his tried-and-tested recipes.
Rick Stein's passion for using good quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Mediterranean Escapes, Far Eastern Odyssey and Spain. Rick is a firm supporter of sustainable farming and fishing techniques, which he strives to maintain in Padstow, Cornwall, where he runs four acclaimed restaurants and a seafood cookery school, as well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he opened a restaurant, Rick Stein at Bannister's, in 2009.
A comprensive sea map which should be test-driven by the flotillas
of fish-cooking-phobics I encounter regularly. The step-by-step
photographs are startlingly clear about the process, from skinning
an eel to preparing and filleting.
*Daily Telegraph*
Could be subtitled "Everything You Wanted to Know About Seafood but
Were Afraid to Ask"... this book reveals Stein's hidden depths: he
really does know a hell of a lot about fish.
*Time Out*
His repertoire of recipe books, restaurants and television
programmes - not to mention an inexhaustible knowledge and
infectious passion for the subject - have all helped him bring fish
to the culinary forefront in the UK.
*Daily Express*
For me he is the nonpareil telly chef because he always makes me
drool like a slobberhound... Stein is like a plateful of smoked
haddock, poached egg and mashed potatoes, a combination that it
both unbeatably satisfying and fun.
*Observer Food Monthly*
 |
Ask a Question About this Product More... |
|
