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Rick Stein's Seafood Paperback – 7 Sep 2006


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Product details

  • Paperback: 264 pages
  • Publisher: BBC Books; New Ed edition (7 Sept. 2006)
  • Language: English
  • ISBN-10: 056349347X
  • ISBN-13: 978-0563493471
  • Product Dimensions: 25.2 x 2.1 x 27.8 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (79 customer reviews)
  • Amazon Bestsellers Rank: 20,357 in Books (See Top 100 in Books)

More About the Author

Rick Stein is a well-loved and respected chef, TV presenter and author who has produced an array of award-winning books and television series, including Rick Stein's Seafood, Seafood Lover's Guide, Taste of the Sea, Food Heroes, French Odyssey, Mediterranean Escapes and most recently Coast to Coast. All of his books and programmes show a commitment to good-quality produce, sustainable fishing and good husbandry.

Rick owns four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty guest bedrooms in the small fishing port of Padstow, Cornwall. In 2003, Rick was awarded an OBE for services to West Country Tourism. He divides his time between Padstow and Australia, which he regards as his second home.

Product Description

Amazon 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 --This text refers to an out of print or unavailable edition of this title.

Review

"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." (Tamsin Day-Lewis 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." (Kathryn Flett Observer Food Monthly)

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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

103 of 103 people found the following review helpful By SecretSweets VINE VOICE on 29 Mar. 2004
Format: Hardcover
If you plan to buy only one book on seafood, make it this one. It is by far THE BEST book around. Rick Stein cooks simple, clean yet unbelievably flavoursome seafood ever.
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.
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101 of 102 people found the following review helpful By A Customer on 8 April 2002
Format: Hardcover
Comprehensively the best book on fish EVER!
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!
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29 of 29 people found the following review helpful By Martin Lee on 9 Jun. 2003
Format: Hardcover
Rick Stein, quite simply, is a must for anyone who just wants cook with no pretentious nonsence. Just using the best ingredients and isn't frightened to re-present something traditional (possibly unfashionable).
This book carries this on and as well as some brilliant recpeies it also doubles as a fantastic resource for anyone who wants to get down and dirty with fresh fish. want to know how to prepare and cook squid? Not sure how to store and cook shellfish? this is all you'll need.
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70 of 72 people found the following review helpful By "martin_stone" on 11 Oct. 2002
Format: Hardcover
This book is always my first stop when returning from the fishmonger - I own several of Rick's other books including the excellent English Seafood Cookery, but this is definitely the best when you are looking for inspiration - the clear pictures make sure of that.
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.
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15 of 15 people found the following review helpful By C. Archdale on 23 Feb. 2003
Format: Hardcover Verified Purchase
This is the first Rick Stein book that I have bought and I have to say I am very impressed with it. I needed a book which gave details of the varieties of fish available, how to prepare them and also the all imprortant recipes. This book gives it all. I would definately recommend it.
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8 of 8 people found the following review helpful By Nathan Buchanan on 30 Jan. 2008
Format: Paperback
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
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39 of 41 people found the following review helpful By A Customer on 25 Oct. 2001
Format: Hardcover
This an excellent book if you're serious about cooking fish. The book gives you all the techniques from scaling and gutting to skinning and boning fish in clear easy steps. The book is laid out in an easy to read style with plenty of photos. Section at back of book showing all fish families is interesting. Definitely worth buying!
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