3 of 3 people found the following review helpful
A collection of fresh seafood recipes which helps to dispel the relative myth that cooking fish requires specialist knowledge..,
This review is from: Rick Stein's Fruits Of The Sea (Paperback)
....just fresh ingredients, a pinch of enthusiasm and Rick Stein to guide!
'In 1995, Rick Stein brought the taste of fish into thousands of British homes with his ground-breaking TV series and best-selling book:-
Rick Stein's 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' carries on from there and 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.
All the recipes are clearly laid out and easy to follow; for the more experienced and adventurous cooks there is a selection of more challenging dishes along with special occasion plates.
And to end, by popular request from his Cornwall restaurant devotees, Rick provides a selection of the most tempting desserts imaginable, such as the most delicious recipe for:-
* Baked Chocolate Mousse with Cornish Clotted Cream
224 high quality pages split into main chapters:-
1. Preparing Fish
2. Unusual Ingredients
3. Soups, Stews & Clear Broths
4. Light Lunch Dishes
5. Hot & Spicy Fish
6. Deep-fried Fish
7. Summer Fish & Salads
8. Fish from Colder Climates
9. Elegant Fish Dishes
10. Quick & Simple Fish
11. Hand-held & Pastry Food
12. Food to Finish With
sandwiched between an introduction and a concise index, along with useful sections:-
~ Listing of American, Australian and New Zealand Fish
~ Alternative Fish
A small taste of the recipes contained within:-
* 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 & White Wine Sabayon
* Whelk Fritters
* Mussels with Tomato, Celery & Saffron Butter
along with a selection of suitable puds to finish off a truly fishy menu:-
* Pear Bavarois with a Fresh Passion Fruit Coulis
* Crème Brūlée Ice Cream
* Hot Bread Pudding with Armagnac Sauce
* Sticky Toffee Pudding