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 an out of print or unavailable edition of this title.

Book 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.

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