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BBC, TV and other cookery books from Rick Stein - the almost complete Rick Stein cookbooks list... |
Rick Stein Mediterranean Escapes (TV chefs and cookery books) - Rick Stein New Cookbook 2007
Taking off where French Odyssey left off ...
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Stein Mediterranean Escapes Rick Stein cookbooks list
Published to accompany Rick Stein's new five-part television series for BBC2,
this new book starts where French Odyssey left off - at the mouth of the Rhone
in the port of Marseilles. Reluctantly abandoning his idyllic canal boat, the
Anjodi, Rick takes to the public ferry system which plies between the islands
and coastlines of the Mediterranean. The book contains over 100 recipes divided
by types of ingredient or types of dish - from mezze and tapas to calamari and
couscous. Although Mediterranean food is always considered to be very healthy, by
virtue of its ingredients, Rick will not shy from luxurious ice creams and
sticky pastries and the book will also include basic recipes, accompaniments and
sauces. He introduces the book with a diary of his gastronomic journey,
recounting the many interesting characters and interesting dishes he discovered
en route. Mediterranean food is first and foremost the simple cooking of simple
ingredients so it translates extremely well into everyday dishes that cooks of
all levels will enjoy making, and above all, eating.
Amazon USA UK Canada Hardback Cookbook (2007) |
Cookery and recipes - Rick Steins french odyssey Rick Stein cookbooks list
Intrigued by a little book by a yachtsman who preferred to use the canal system to get to the Mediterranean rather than sailing round Spain and Portugal, Rick Stein embarks on his own journey of gastronomic discovery from Padstow to Bordeaux and then to Marseille. On the way he browses in French markets, meets the producers of wine and food and eats in family-run cafes. Was it to be the dawning of a harsh new reality of burgers and frites, or would he find that the French rural gastronomic dream still exists? And what was this shortcut between two seas really like?
The book is divided into a diary section and recipe chapters. The story starts in Cornwall with a painful goodbye to Chalky the Jack Russell, who has become too old for such adventure, then a ferry crossing to Brittany and the drive south to Bordeaux. Here the inland trip by water begins, which will travel over aqueducts and through echoing tunnels and flights of locks until it ends in Marseille, with many encounters along the way.
The recipe section is inspired by those encounters: with the food producers, in the markets and among the regional specialities of south-west and southern France. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of the classics - Vichyssoise. Pissaladière. Bouillabaisse. Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac.
Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home. (Source: Front Flap)
Rick Stein OBE is one of Britain's favourite cookery writers and chefs. In 2004 he was named the BBC Food Personality of the Year at the BBC Radio Food and Farming Awards for his Food Heroes television series. The two books that accompanied that series, Rick Stein's Food Heroes and Food Heroes: Another Helping, which celebrate the champions of good food in Britain, were the latest in a line of bestsellers; his Guide to the Food Heroes of Britain is also available and regularly updated. His other TV programmes include Rick Stein's Taste of the Sea, Seafood Lovers' Guide - which won the Television Programme Award at the Glenfiddich Awards in 2001 - and his latest, French Odyssey, which this book accompanies. Previous books include English Seafood Cookery, which won the 1989 Glenfiddich Award for Food Book of the Year, and Taste of the Sea, which won both the 1995 André Simon Memorial Fund Food Book Award and the 1996 Good Food Award for Cookery Book of the Year. Rick himself was awarded the overall prize, the Glenfiddich Trophy, in 2001. His most recent seafood book, Rick Stein's Seafood, won the coveted James Beard Foundation Cookbook of the year Award in 2005.
Rick Stein owns The Seafood Restaurant in Padstow in Cornwall, which every year attracts thousands of fish lovers from Britain and abroad. He also runs the highly acclaimed Padstow Seafood School, two smaller restaurants, St Petroc's Bistro and Rick Stein's Café, a deli and a fish-and-chip takeaway. Rick was awarded his OBE in 2003 for services to tourism. (Source: Front Flap)
Inspired by his gastronomic journey through the idyllic waterways of Southern France, "Rick Stein's French Odyssey" explores French culinary tradition - perfect for aspiring cooks everywhere. Beginning with a diary of his trip and then divided into 6 chapters, with classic recipes at the back, the book is illustrated throughout with stunning food and location shots. Rick' s culinary tour on an ancient barge takes him along the Canal du midi from the Atlantic to the Mediterranean. His final destination is a little restaurant near Marseille where several years ago he had the best seafood lunch imaginable. Along the way he samples regional foods from country stew in Castelsarrasin to the Montaine Noire hams of Castelnaudary. Further south he stops over in the Languedoc wine region and samples local delicacies before heading towards Marseilles via the Canal du Rhone. With over 100 recipes, Rick's gastro-tour will motivate every reader to try French cooking again and again.
Amazon USA UK Canada Hardback (2005) |
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Over 100 new recipes inspired by the flavours of France
Rick Stein TV chefs, TV cooks and cookbooks |
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Rick Steins Guide to the Food Heroes of Britain by Rick Stein (TV chefs and cookery books)
Second edition
Where to buy the best produce in Britain and Ireland
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Steins Guide to the Food Heroes of Britain Rick Stein cookbooks list
In this 2nd edition of the companion volume to the Food Heroes TV series, Rick Stein has updated and added to his directory of the best food producers, suppliers and retailers in Great Britain and Ireland. The criteria for entry is based on the quality of the produce, assessed by personal testing and experience. The book sets out to encourage readers to explore the small-scale side of food production. With over 2000 entries divided into nine chapters by food type, the suppliers are arranged alphabetically within each chapter by location. Entries show whether suppliers offer direct sales, mail order or internet service and those using local ingredients or traditional methods will be highlighted along with any special awards or accreditations. This is a very personal selection from one of Britain's most trusted authorities on food.
Amazon USA UK Canada Paperback (2005) |
Rick Steins Food Heroes Rick Stein cookbooks list
What a likeable cook and writer Rick Stein is, apparently quite without side or any need to posture. Tirelessly generous, Food Heroes salutes those people who work hard, in the face of market pressures and often widespread indifference, to make available the very best British produce. Cheese, eggs, poultry, meat and game, fruit and seafood -- the list of foodstuffs over which many of us have relinquished any claim to demand quality is a long and depressing one. Top marks, then to Stein for travelling the country and bringing a bit of publicity to those who labour in the vineyard. He is remarkably good at making clear just why quality matters so much, not only in terms of flavour, but on humanitarian grounds too. (He pointedly muses on how very much more cruelty might be prevented if single-issue anti-hunt campaigners broadened their concerns to include intensive farming.)
Some of the names here are more familiar than others: many people have eaten Mrs Kirkham's remarkable Lancashire cheese (though some apparently think she is no more real then Mr Kipling), or enjoyed the products of Loch Fyne and the Duchy of Cornwall; they are merely the most prominent among more than 300 producers and suppliers listed in the extraordinarily thorough and useful directory. One wishes them all well and hopes that this book (and the TV series) will have an appreciable effect on the nation's food buying. At least no-one can say that Rick Stein hasn't tried. The recipes he produces to demonstrate how to make the best of this fine produce are, as always, simple and impeccable, mingling a nice appreciation for tradition with a clear-sighted modern practicality. Roast Grouse with Bread Sauce and all the Trimmings rubs shoulders, as it were, with Medallions of Venison with Red Wine and Morello Cherries accompanied by Roasted Hazelnut Spätzle (a remarkable dish), while simple, old-fashioned puddings like Coeur à la Crème and Summer Pudding sit happily alongside chef's creations such as Fresh Raspberry Tart in Coconut and Hazelnut Pastry. The book is a feast and a pleasure, and if used as Rick Stein intends, may make the world a slightly better place. -- Robin Davidson -- This text refers to the Hardcover edition.
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Rick Steins Food Heroes by Rick Stein (TV chefs and cookery books)
Recipes inspired by the champions of good food...
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Steins Food Heroes - Another Helping by Rick Stein (TV chefs and cookery book)
Rick Steins Food Heroes - Another Helping
Amazon USA UK Canada Hardback (2004) |
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Steins Food Heroes - Another Helping Rick Stein cookbooks list
This book contains over 100 of Rick's favourite recipes, many of them traditional, all of them with his own special spin. Guaranteed to open your eyes to the wealth of produce available on your doorstep, "Rick Stein's Food Heroes: Another Helping" is both an inspirational collection of recipes and a delightful celebration of British and Irish ingredients and those who create them.
Amazon USA UK Canada Hardback (2004)
Rick Steins Food Heroes and Another Helping BBC DVD
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Rick Stein Starters (Mini-book) Rick Stein cookbooks list
Starters is one of three titles from Rick's delightful new series of beautifully designed gift books. Rick has hand picked 12 of his favourite recipes for Starters from his entire collection to appear in this charming gift book. From the chef famed for his championing of home-produced fresh ingredients, it is a selection of delicious and inspiring dishes. These pocket-sized books are simply bursting with delectable ideas and, at such a reasonable price, will make an irresistible gift or even a souvenir of a memorable meal at one of his restaurants. Along with the other titles that complete the series, Main Courses and Puddings, all recipes are straightforward and accompanied by a full colour photograph so that everyone can enjoy the food of one of Britain's most respected and popular chefs.
Amazon USA UK Canada Paperback (2004) |
Rick Stein Starters by Rick Stein (TV chefs and cookery books)
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Stein Main Courses by Rick Stein (TV chefs and cookery books)
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Stein Main Courses (Mini-book) Rick Stein cookbooks list
Main Courses is one of three titles from Rick's delightful new series of beautifully designed gift books. Rick has hand picked 12 of his favourite recipes for Main Courses from his entire collection to appear in this charming gift book. From the chef famed for his championing of home-produced fresh ingredients, it is a selection of delicious and inspiring dishes. The pocket-sized books are simply bursting with delectable ideas and, at such a reasonable price, will make an irresistible gift or even a souvenir of a memorable meal at one of his restaurants. Along with the other titles that complete the series, Starters and Puddings, all recipes are straightforward and accompanied by a full colour photograph so that everyone can enjoy the food of one of Britain's most respected and popular chefs.
Amazon USA UK Canada Paperback (2004) |
Rick Stein Puddings (Mini-book) Rick Stein cookbooks list
Puddings is one of three titles from Rick's delightful new series of beautifully designed gift books. Rick has hand picked 12 of his favourite dessert recipes from his entire collection to appear in this charming gift book. From the chef famed for his championing of home-produced fresh ingredients, it is a selection of delicious and inspiring puddings. These pocket-sized books are simply bursting with delectable ideas and, at such a reasonable price, will make an irresistible gift or even a souvenir of a memorable meal at one of his restaurants. Along with the other titles that complete the series, Starters and Main Courses, all recipes are straightforward and accompanied by a full colour photograph so that everyone can enjoy the food of one of Britain's most respected and popular chefs.
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Rick Stein Puddings by Rick Stein (TV chefs and cookery books)
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Steins Seafood Lovers Guide by Rick Stein (TV chefs and cookery books)
Recipes inspired by a coastal journey, plus where to buy and eat the best fish in Britain and Ireland ...
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Steins Seafood Lovers Guide Rick Stein cookbooks list
Having sold over 200,000 copies in hardback, Rick Stein's classic guide to the best of British seafood is now available in paperback. Rick (and Chalky his trusty dog) discover great dishes and small delicacies amongst the tidal estuaries, shingle banks and rocky shores of Britain. Rick travels from the bleak Suffolk coast - where fishermen scrape a living catching cod - to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles out local delicacies and includes six to eight recipes per chapter.
Amazon USA UK Canada Paperback (2003) |
Rick Stein English Seafood Cookery Rick Stein cookbooks list
"Nothing is more joyful or exhilarating than fresh fish simply cooked".
This is the philosophy of Rick Stein, restaurateur and innovative chef, whose television series have shown us how to create inspired dishes with high quality local produce from British coastal waters.
Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet. Drawing on culinary traditions from around the world, Rick Stein presents the recipes he serves at his Seafod Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways.
Amazon USA UK Canada Paperback (2001) Penguin 288 pages
View more and larger pictures of English Seafood Cookery by Rick Stein, including back cover. |
Rick Stein English Seafood Cookery by Rick Stein (TV chefs and cookery books)
View more and larger pictures of English Seafood Cookery by Rick Stein, including back cover.
Deserves a place on everyone's kitchen shelf ... Sophie Grigson
Rick Stein TV chefs, TV cooks and cookbooks
Penguin Books |
Rick Stein Fish Ten Recipes by Rick Stein (TV chefs and cookery books)
Rick Stein TV chefs, TV cooks and cookbooks Look inside the pages of Rick Stein Fish Ten Recipes Amazon UK Page |
Rick Stein Fish Ten Recipes Rick Stein cookbooks list
Description: An exquisitely produced collection of ten mouth-watering fish recipes from the renowned television cook and restaurateur, Rick Stein.
Synopsis: Rick Stein opened The Seafood Restaurant in Padstow, Cornwall in 1975. It is now recognised as the best fish restaurant in Britain. For this book Rick Stein has selected ten of his favourite recipes that use the least possible ingredients to make the most of the flavours and textures of fresh fish. He uses a variety of cooking methods including poaching, grilling and baking, and offers valuable advice on purchasing and preparing. From Salmon Tartare to Cacciucco, Italian fish stew, these recipes are easy to follow and delicious to taste. (Source Amazon UK October 2005)
Amazon USA UK Canada Hardback (2001) |
Cookery and recipes - Rick Steins seafood Rick Stein cookbooks list
Review : Hitherto, the contents of Rick Stein's Seafood have been accessible only to students of the Padstow Seafood School, as course notes in a loose-leaf binder. Now the teachings of this remarkable establishment are made available to a wider public, in amply illustrated form at once lucid and sumptuous. This is both a technical manual and an extraordinarily comprehensive collection of recipes; and the tone throughout is correspondingly sober and professional. The first hundred pages cover technique -- not just cooking seafood, but buying and preparing it, too -- in great thoroughness, from scaling and gutting fish, skinning eels (requiring a butcher's hook and a pair of pliers, if you can face it), through deep-frying, poaching, steaming, grilling, to opening oysters and tenderising octopus (not, as you might suppose, by bashing it repeatedly against a rock, but in the oven).
The recipes group fish not just by species, but by shape: large fleshy fish, flat fish, small round fish, crustaceans and so on -- a sensible approach, since within these categories the fish are to an extent interchangeable. Austerely, the recipes are neither prefaced with an introductory blurb nor sourced, but they are of the most distinguished provenance. Salmon en Croute with Currants and Ginger, for example is a famous George Perry-Smith recipe; the neighbouring Escalopes of Salmon with Sorrel Sauce derives from the Triosgros brother; while the interestingly strange Pernod and olive oil dressing with which Stein anoints grilled Dublin Bay prawns comes from Alexandre Dumas by way of Elizabeth David (it also includes mustard, soy sauce and tarragon). This is not to accuse Stein of plagiarism: he has simply collected the very finest seafood recipes and filtered everything through his characteristic simplicity and emphasis on freshness, quality and flavour. The result is a book of quite exceptional quality and usefulness. One hesitates to use the word bible, but if seafood can have one, this may be it. -- Robin Davidson
Synopsis : Divided into three sections: techniques, recipes and food information. Techniques covers all main preparation and cooking methods for each type of fish. There are 200 tried and tested recipes including all essential basics. The A-Z encyclopedia of fish and seafood covers Australian, US and European fish.
(Source: Amazon UK 25 October 2005)
From the front flap ...
Rick Stein's passion for cooking and serving fish has inspired many of us to become more adventurous in the seafood that we eat. Yet even the keenest cook can find the prospect of preparing and cooking fish at home a little daunting. In Rick Stein's Seafood, Rick helps to allay these fears as he combines practical advice, step-by-step techniques and fabulous recipes to create the ultimate companion to fish cookery.
Divided into three sections and based around the methods taught at his seafood school in Padstow, Rick Stein's Seafood guides the reader through the whole spectrum of cooking seafood from choosing and buying fish, to preparing and serving it.
Part 1: Techniques
From filleting small round fish, to preparing flat fish and making a fish stew, this section offers a comprehensive selection of preparation and cooking techniques that will arm the cook with the knowledge to tackle fish of all shapes and sizes. Each technique is accompanied by step-by-step text and clear, full-colour photographs.
Part 2: Recipes
A mouth-watering selection of 200 recipes chosen by Rick to reflect the techniques featured in the first section. Rick has included many favourites from his earlier books, such as Bouillabaisse, Braised Haddock with Mussels, Spinach and Chervil and Char-grilled Snapper with a Mango, Prawn and Chilli Salsa, as well as a selection of new recipes including Pave of Salmon with Roasted Tomatoes and Fennel and Spiny Lobster Salad with a Tomato, Tarragon and Chervil Dressing.
Part 3: Information
In order to cook and prepare fish properly, Rick believes that it is essential for us to know about the fish themselves and the families into which they fall. This complete encyclopaedia combines lively text, covering the world's major fish families, with beautiful colour illustrations of many of the fish discussed.
Complete with hints and tips on buying and storing fish and packed to the brim, with essential information, Rick Stein's Seafood is certain to become the well-thumbed bible for everyone who enjoys cooking and eating fish. RRP £25.00 (Source: Front Flap)
From the back flap ...
Rick Stein and his wife, Jill, own The Seafood Restaurant in Padstow, which, every year, attracts thousands of fish lovers from Britain and abroad. They have also ... opened the highly acclaimed Padstow Seafood School. Rick's previous books include English Seafood Cookery, which won the 1989 Glenfiddich Award for Food Book of the Year and Taste of the Sea, which won the 1995 André Simony Memorial Fund Food Book Award and the 1996 Good Food Award for Cookery Book of the Year. His latest bestseller, Rick Stein's Seafood Lovers' Guide, has sold over 170,000 copies. The television series it accompanied won the Television Programme Award at the 2001 Glenfiddich Awards, while, also in 2001, Rick himself was awarded the overall prize, the Glenfiddich Trophy.
Author's acknowledgement...
I am indebted, as ever, to Debbie Major, who tested the recipes, prepared all the food for photography and whose hands appear in many of the step-by-step shots. Without her incredible hard work this book would have been ten years in the making. (Source: Back Flap)
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Rick Steins Seafood by Rick Stein (TV chefs and cookery books)
The best and most comprehensive guide to fish cookery from the Padstow seafood school Frontcover
Rick Stein TV chefs, TV cooks and cookbooks |
This is a beautiful hardback book and would make a great present ...
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Rick Steins Seafood Odyssey by Rick Stein (TV chefs and cookery books)
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Rick Steins Seafood Odyssey Rick Stein cookbooks list
Review : Exotic spices, traditional fare and flavours from throughout the world can be found in abundance in the ... Rick Stein offering - Seafood Odyssey.
From the classic cookery of France to the Far East and Thailand, Rick Stein has undertaken a personal journey to bring back flavours from Europe and more exotic climes. Travelling with his curiosity and the childlike delight in discovering new flavours, he has sampled each country's unique cooking styles, tastes and textures and bound them up in a book to enjoy in all kitchens and, of course, on all dinner tables! Culinary classics like the Charleston Seafood Gumbo, Baked Whole Sea Bass (with roasted red peppers, tomatoes, anchovies and potatoes) and Kedgeree of Arbroath Smokies, are mixed in with more unusual dishes such as Indian Sardine and Potato Curry Puffs, Singapore Chilli Crab and the French Tarte aux Moules (highly recommended).
In addition to providing clear and concise recipes with mouth-watering pictures of the finished dish, there are also delicate watercolours illustrating the groups of different fish and shellfish. Rick Stein's love of the many varieties of fruits de mer shines through as he describes each ingredient and recipe with loving flair and encourages the reader to experiment with seafood in the kitchen. -- Rebecca Loades -- This text refers to the Hardcover edition.
Description : Not without reason is Rick Stein Britain’s favourite seafood chef. His uncomplicated cooking methods, wonderfully flavoured dishes and infectious enthusiasm have converted thousands of reluctant fish-eaters to the delights of preparing and eating seafood.
In his Seafood Odyssey, Rich travels to seven of the world’s main centres of seafood excellence, picking up recipe ideas and sampling new ingredients. He visits East-coast America to explore the deep-south flavours of ‘Charleston Seafood Gumbo’, while in Australia he finds innovative cooks, with access to fresh ingredients from around the world, producing masterpieces like ‘Moreton Bay Bug and Fennel Risotto with Lemon Oil’. India provides fragrant spicy treats like ‘Rui’s Turmeric Fish with Masala Dhal’, and the street cooking of Thailand and the Far East offers ‘Chargrilled prawns with a Thai Dipping Sauce’ and ‘Singapore Chilli Crab’.
In Europe, Rich pays tribute to robust, traditional Spanish specialities like ‘Pulpo a la Feria’ (Fairground Octopus) and the timeless, classic cookery of France with dishes like his ‘Tarte aux Moules’. He discovers the simple flavours of Italy in ‘Cacciucco’ (Italian fish stew), and finds that, like everywhere, influences from further afield have filtered into local cookery to produce delights such as Sicily’s ‘Cuscus con Pesce’ (Fish couscous). Rick’s eighth port of call is his Seafood Restaurant in Padstow, Cornwall. Here he celebrates the seafood found on and around British shores and creates dishes like ‘Grilled Lemon Sole with Lemongrass Butter’ – recipes inspired by both his homeland and the countries he has journeyed through on his seafood odyssey.
Amazon USA UK Canada Paperback (2000) |
Rick Steins Fruits of the Sea Rick Stein cookbooks list
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
Synopsis : Whether you are one of the thousands who have already been converted to the wonderful flavours of Rick Stein's fish cookery, or are yet to sample them, this book contains over 150 fabulous recipes showing just how pleasurable, satisfying and easy it is to cook with fish.
Look inside the pages of Rick Steins Fruits of the Sea (Amazon USA Page)
Amazon USA UK Canada Paperback (1998) |
Rick Steins Fruits of the Sea by Rick Stein (TV chefs and cookery books)
Over 150 seafood recipes for every occasion Frontcover
Rick Stein TV chefs, TV cooks and cookbooks
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Rick Steins Taste of the Sea by Rick Stein (TV chefs and cookery books)
160 classic recipes from the Seafood Restaurant
Rick Stein TV chefs, TV cooks and cookbooks |
Rick Steins Taste of the Sea Rick Stein cookbooks list
Rick Stein, Britains' favourite seafood chef, shares his scrumptious secrets of successful fish cookery in a new paperback edition of his bestselling television tie-in.
For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming.
Rick Stein would have us change all that. He takes us to the briny world of his Cornish fishing village, Padstow, and gives us tips on the preparation of many fish types as well as showing how to make the most of each fish's unique character and flavour. This collection of 150 stylish and delicious recipes demonstrates the huge versatility of food from the sea - which is also, of course, quick to cook and healthy too!
From the classic delights of Skate in Black Butter and Herrings in Oatmeal to Rick's own inventions like Chargrilled Tuna with Olives, Lemon and Sorrel, Mackerel Escabeche and Spicy Deep-fried Red Mullet, these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.
Rick Stein is the proprietor of The Seafood Restaurant in Padstow, Cornwall, in the south-west of England. He graduated in English from Oxford University before moving to Padstow sixteen years ago to open a nightclub and, subsequently, his restaurant in 1975. Rick Stein's Taste of the Sea won the 1995 Andre Simon Award for Best Cookery Book of the Year and his television series received a prestigious Glenfiddich Award. Source: BBC Shop October 2005
Note: The descriptions on Amazon, as does the look inside feature, appears to refer to Fruits of the Sea (above) (As at Oct 2005)
Amazon USA UK Canada Paperback (1996) |
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