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.
Author Biography
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.