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Amazon.co.uk Review
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 --This text refers to the Hardcover edition.
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Customer Reviews
There are 3 parts to this book - Techniques, Recipes and Information. In part one, Rick's clear explanations supported by good close up shots of how to prepare various seafood from skate to scallops is simply indispensable.
The second part is all about recipes - mothwatering stuff here, be warned. There are traditional dishes, with or without a modern twist as well as exotic consoctions from Asia and Africa. No fish is spared the Stein treatment: he works his magic on skate, cod, eel, sardine, monkfish, bass, herring, smelt,mullet, mussels, oysters, scallops, squids etc etc etc.
And finally, part three has enough info on seafood that will allow you to impress a marine biologist at the dinner table. And for the rest of us, Rick has included some basic recipes such as home-made mayo, italian salsa verde, lemobgrass butter etc.
This is a good honest book. Buy it.
This is an absolute must-have for any one who cooks, wants to cook, or
simply enjoys eating sea-food. The book contains a whole section focussing
on technique, with detailed photos and step-by-step instructions on how to
choose, prepare and cook every type of seafood you've ever heard of (and a
few you haven't!). This ranges from filleting a sole or a salmon, shelling
and de-veining prawns, shucking oysters, and dressing crabs to how to
choose (and subsequently despatch) live lobsters and even how to prepare
sea-urchins (for the braver readers).
The book then deals with basic preparation techniques including grilling,
poaching, frying and smoking fish and explains which methods are suited to
which kind of fish. Again, there are loads of step-by-step photos so it's
easy to follow. All this is followed by a huge collection of recipes,
ranging from the very simple to the rather complicated. As well as many
original and unusual recipes, there are instructions on how to prepare
gravadlax, salmon en croute, moules mariniere and all the other classic
seafood dishes you can think of.
The book suggests alternative types of fish that can be used in most of the
recipes, to encourage the reader to buy whatever fish looks freshest and
best, rather than rigidly buying the one used in the recipe!
Finally, the book contains a section on identifying fish - it looks
interesting I have been so engrossed in the rest that I haven't even
read this section yet! This is a great book that any cook will enjoy!
It is a great book for people wanting to get interested in fish cookery. The comprehensive guide to preparing fish makes gutting and filleting less of a chore and the book contains recipes from quick supper dishes to elegant dinner party dishes including alternative choices of fish - useful for the landlocked like me who have access to a limited range of good fresh fish.
Rick Stein is especially strong on curries - better than most specialist Indian cookery books in my opinion.
Add to this well balanced, minimalist recipies that bring out the best of the produce. Read more
Not only does Rick Stein show you lovely imaginative recipes, but there's also a how to section to show you how to prepare the fish. Read more
Happy cooking every-one
Cheers
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