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English Seafood Cookery (Cookery Library) Paperback – 28 Jul 1988

4.8 out of 5 stars 16 customer reviews

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Paperback, 28 Jul 1988
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Product details

  • Paperback: 288 pages
  • Publisher: Penguin Books Ltd; First Edition edition (28 July 1988)
  • Language: English
  • ISBN-10: 0140467378
  • ISBN-13: 978-0140467376
  • Product Dimensions: 13.4 x 1.7 x 21.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 371,009 in Books (See Top 100 in Books)

Product Description

Review

"'Deserves a place on everyone's kitchen shelf' - Sophie Grigson" --This text refers to an alternate Paperback edition.

About the Author

Rick Stein is a chef and restaurateur whose famous Seafood Restaurant in Padstow makes plain his philosophy that nothing is more joyful or exhilarating than fresh fish simply cooked. He has presented a television series based on his recipes and thisclassic title won the Glenfiddich award for Food Book of the Year (1989). --This text refers to an alternate Paperback edition.


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Top Customer Reviews

Format: Paperback
'Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet.
Drawing on culinary traditions from around the world,
Rick Stein presents the special recipes he serves at his Seafood Restaurant, in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways.'

Penguin Cookery Library format - paperback with 288 pages, split over chapters:-

An A-to-Z of fish and how to buy them
Preparing fish
Cooking fish
Herbs and vegetables for fish cookery
Basic preparations : stocks, sauces, butters, dressings, batters, pastry and salting
For serving with aperitifs
Soups
Hors d'oeuvres and salads
Fish dishes for a first course
Shellfish dishes for a first course
Everyday main courses
Special main course fish dishes
Vegetable recipes

sandwiched between and introduction and a concise index and interspersed with charming black and white illustrations.

'Much as I am aware of the difficulties of cooking anything complicated and time-consuming these days, because of the extraordinarily frenetic lives we lead (me included), let me advise you to calm down!
In my opinion, good cookery owes far less to skill than many of my customers realise, and far more to good ingredients and good planning; and you cannot plan well unless you sit down and think.

Most of the recipes in this book will not work well if you are hurriedly cobbling them together after work or in between bathing the children and dashing out to get the babysitter.
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By A Customer on 5 Feb. 2001
Format: Paperback
Not constrained by the need for lots of glossy photos as required by TV tie-ins this is perhaps his best book. Nicely illustrated and full of deeply practical advice .
The recipes have not dated at all and are a joy to cook. I have had the book 10 years and together with Jane Grigson it is my first port of call in fish cookery
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Format: Paperback
An excellent book. A real favourite in the top class, along with Jane Grigson and George Lassalle. The salmon in pastry, for example, is simple, elegant and completely scrumptious, even if I don't use champagne for the champagne sauce.
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Format: Paperback Verified Purchase
Great little book from 1988. 288 pages that starts off with the basics and assumes that one knows little about fish and purchasing it. Goes on to preparing fish and then moves on to recipes. Some unusual ones that may be 1980s style but that is what is good. They appear simple really and whilst no photographs it is an honest cookery book that is a good read.

Well worth getting.
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Format: Paperback Verified Purchase
Rick Stein really knows his subject, and you can tell he loves to share that knowledge. He has transformed the way I have been cooking fish, to actually being able to follow his recipes and finish up with wonderfully looking and tasting food. Nice one Rick!!
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Format: Paperback Verified Purchase
In the days of old before Rick Stein had a TV series this was his one and only book and it is on English Seafood. It won the 1989 Glenfiddich Food Book of the Year Award. Written in Rick Stein's informative and enthusiastic style the book has a large A-Z section on (English) fish description and how to buy them, including the alternative names (something later reproduced in table style in another book amplified with fish from around the world and the relationship by name or species/genus to our own more familiar fish). Then chapters on fish preparation, cooking fish vis the principles of baking, braising, boiling, grilling, stir frying etc another on herbs and vegetables - including when some herbs are at their best and when to sow them. Its only at Chapter 7 do you start the recipes from Soups to Hors D's, through First and Main Courses general and special to accompanying vegetables. This is not glossy, there are no pictures but some little illustration. This is a lovely book to start with and dip into on a regular basis later on - Iv'e had my copy for 18 years and buy this for chums who love fish but don't necessarily cook fish - it encourages you to start and explore or even just to be more adventurous at a restaurant. You may just enjoy the read and yes sustainability is not a new message - its here too but without the trumpets and bells its a gentle encouragement to explore the world of fish in its large variety and how to go about enjoying what you find! Rick's later books feature his travels around the world and his enjoyment of all foods not just seafood, but this English Seafood Cookery is written about the fish caught from our shores - we have a great deal more types of seafood than you might initially think and over the last 18 years some have become far more familiar than they were 18 years ago. This book stands the test of time, as do the recipes and the advice.
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Format: Paperback Verified Purchase
One of Rick Stein's early books, so early he was still 'Richard Stein' in the original editions.
Comprehensive treatment of a wide range of fish, a straightforward, compact book not padded-out with unrealistic photographs.
If I had read it more it might have justified five stars.
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Format: Paperback Verified Purchase
Typical Rick Stein cook book "Does what it says on the tin" if you really like fish you'll love this book 5 big stars from me.

Well done chef
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