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23 of 26 people found the following review helpful:
5.0 out of 5 stars
Simply cooked fish from a down-to-earth cook!, 27 Sep 2005
'In 1995, Rick Stein brought the taste of fish into thousands of British homes with his
ground-breaking TV series and best-selling book, 'Taste of the Sea'.
Reluctant fish-eaters were won over by the simple flavours and no-fuss approach of
Rick's cooking, and by the sheer enthusiasm of this charismatic cook.
'Fruits of the Sea' contains over 100 fabulous new fish recipes to cater for all
occasions and palates. As well as contemporary recipes, Rick has created some hot
and spicy dishes inspired by his travels in Asia and Australia.
To encourage us to include more fish in our diet, but realising that most cooks are
busy people, Rick provides a range of recipes that can be prepared in half an hour.
For more adventurous cooks, and those really special occasions, there are a selection
of exquisite and elegant dishes.
And to end, by popular request from his Cornwall restaurant devotees, Rick
provides a selection of the most tempting desserts imaginable, such as 'Baked
Chocolate Mousse with Cornish Clotted Cream' (WOW!!!).With his classic 'Taste of the Sea' and now its perfect new partner, 'Fruits of the
Sea', Rick has at last restored fish cookery to its rightful place on Britain's culinary
map.' 224 high quality pages with colour photographs throughout. Split into chapters:-
Intro, Preparing Fish, Unusual Ingredients, Soups, 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
Pastry Food, Food to Finish With, Basics, Listing of American, Australian and New
Zealand Fish, Alternative Fish, Concise Index.
Our favourite recipes:-
'Cullen Skink', 'Seafood Paella', 'Fillet of Bass on a Crisp Risotto Cake with Saffron
Sauce', 'The Finest Seafood in a Small Ragout with a Deep Red Wine Sauce',
'Mussels with a Cream and White Wine Sabayon', 'Whelk Fritters'and 'Mussels
with Tomato, Celery and Saffron Butter'.
And as for those puds:-
'Pear Bavarois with a Fresh Passion Fruit Coulis', 'Creme Brulée Ice Cream', 'Hot
Bread Pudding with Armagnac Sauce' and ......, wait for it..........'Sticky Toffee
Pudding'.....!
A superb book and at a brilliant price, as always, on Amazon today.
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by Rick Stein
by Rick Stein
by Rick Stein
by Rick Stein
by Rick Stein
