Rick Stein's Taste Of The Sea Video VHS ~ Rick Stein  (4)
|
How to Buy and Cook Real Meat: Well-bred, Well-fed, Well-hung (Little Book Matters) by Antony Worrall Thompson  (1)
£6.29
|
Best of British Fish: In Association with the Royal National Mission for Deep Sea Fishermen (Mitchell Beazley Food) by Rick Stein  (1)
|
Rick Stein's Complete Seafood: A Step-By-Step Reference by Rick Stein  (2)
£12.66
|
Cooking at Morston Hall by Galton Blackiston (1)
£12.95
|
This item is not eligible for Amazon Prime, but millions of other items are. Join Amazon Prime today. Already a member? Sign in.
|
|||||||||||||||||||||
Customers Who Bought This Item Also Bought
Product details
Would you like to update product info or give feedback on images?
|
See all 7 customer reviews...
Product Description
Amazon.co.uk Review
Rick Stein, British TV seafood cooking instructor and seafood restaurant owner, wasn't able to get every recipe he loves into his first book, Taste of the Sea. So he wrote Fruits of the Sea.
Rick Stein, British TV seafood cooking instructor and seafood restaurant owner, wasn't able to get every recipe he loves into his first book, Taste of the Sea. So he wrote Fruits of the Sea.
Where Taste of the Sea was a kind of introduction to seafood cooking for those a bit hesitant about trying different kinds of fish, Fruits of the Sea is more like Stein's launching pad. He assumes he is preaching to an enthusiastic choir. Much of his information is right to the point, and his style of instruction is more refined. All the techniques for prepping different kinds of fish are described in clear language as well as illustrated in detailed photos. Included, too, is a discussion of many of the unusual ingredients Stein pulls into his recipes for that extra dash of brilliant flavour--preserved lemons, for example, or kaffir lime leaves. It comes as little surprise, then, that Stein opens with recipes like Basque Squid Stew, Moroccan Fish Tagine, Seafood in a Crab and Ginger Broth, and Mussels with Turmeric, Cumin, and Coriander.
He breaks his recipes into soup, 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 party food; and food to finish with. As in the first book, you'll also find basic stocks and sauces and a list of alternative fish for the American and Australian markets. The user-friendly Fruits of the Sea will launch anyone, even a reader who may have been a bit reluctant to take the plunge, on a discovery of seafood. --Schuyler Ingle --This text refers to the Paperback edition.
Tag this product( What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
| ||||