| Subcategories | | Condition (condition-type) | | • | New | | • | Used |
|
|
|
|
Rick Stein's Seafood | 
 enlarge | Author: Rick Stein
Publisher: BBC Books
Category: Book
List Price: £15.00
Buy New: £9.49
You Save: £5.51 (37%)
New (16) Used (4) from £8.80
Rating:  17 reviews
Sales Rank: 5674
Media: Paperback
Edition: New edition
Pages: 264
Number Of Items: 1
Shipping Weight (lbs): 2.9
Dimensions (in): 10.9 x 9.7 x 0.8
ISBN: 056349347X
Dewey Decimal Number: 641
EAN: 9780563493471
ASIN: 056349347X
Publication Date: September 7, 2006
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: Brand New. Shipped from UK Mainland. Delivery is usually 2 - 3 working days from order by Royal Mail, International Delivery is by Airmail.
| |
| Also Available In:
|
| Similar Items:
|
| Editorial Reviews:
Amazon.co.uk 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
|
| Customer Reviews: Read 12 more reviews...
Professional or amateur January 30, 2008
Nathan Buchanan (england)
As a Professional chef, I am pleased that I can still find books that are truly inspirational and helpful. If you need to learn basic fish teqniques then this book you should buy. Rick knows what he's talking about especially when it comes to fish.
The book is divided into 3 parts. It starts with easy step by step techniques with photos of how to prep, cut and cook a variety of fish. The second part gives you recipes to try when you have mastered the techiques and then follows the third part which is gives detailed information and diagrams of fish varieties complete with their latin names.
I truly recommend this book for anybody who wants to learn new skills whether professional or amateur. It has helped me when producing new menus
Seafood Bible December 11, 2007
L. Nichols (Switzerland)
2 out of 2 found this review helpful
I was totally impressed with the extensive information and variety of different seafood in this book. Even my husband can't get his nose out of the book. It truly is a must have for all seafood lovers! Thanks a lot Rick!
Marvellous! November 28, 2007
J. Le Tissier (Guernsey)
4 out of 4 found this review helpful
This book has made cooking fish so much easier. The recipes are as good as any I have had in fish restaurants both here and abroad. The range of different cooking and preperation techniques has given me the confidence to try new types of fish that I would not have cooked before. Who knew Ray had cheeks?
Most of the recipes are easily carried out and I have discovered some quick and tasty meals for the week day in addition to the more complex preperation that I am happy to do at weeken
The Best Reference Manual May 1, 2007
Ria (Tenbury Wells, Worcestershire)
12 out of 12 found this review helpful
As non meat eaters, fish is a very important staple in our household. This book is a great reference manual, particularly if you want to be more adventurous with different types of fish. It gives great advice on how to fillet all types of fish, with clear instructions.
The recipes are simple to follow, well written, and much in the same style as Rick delivers in his TV shows. Even the most basic recipe, like fish pie, is outstanding, and I am always asked for the recipe when I cook any of his dishes for dinner parties. Of all my fish cookery books (and believe me, I have quite a few!), this is the one that I refer to time and time again, and the one that I know will deliver consistently good results.
Bon appetit!
 Yes it is Good! December 29, 2006
Mrs. J. Phillips (Bristol UK)
3 out of 4 found this review helpful
Great book if you want to know the basic techniques for preparing fish plus some rather over complicated recipes. It is an excellent reference book and a must for those who like fish and want to know how to prepare it. Less good on the recipes but the photography and presentation more than makes up for this.
|
|
|
www.pcprotech.co.uk | |
