English Seafood Cookery (Cookery Library) Paperback – 28 Jul 1988
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"'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
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
Herbs and vegetables for fish cookery
Basic preparations : stocks, sauces, butters, dressings, batters, pastry and salting
For serving with aperitifs
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
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.Read more ›
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
Well worth getting.
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.
Well done chef
Most Recent Customer Reviews
just as you would expect; a nice addition to my collectionPublished 12 months ago by Mrs J McLaughlin
No pics to get the juices flowing but lots of great info and recipesPublished 16 months ago by paul smith
this was bought for my sister, I have not even it but what I can say is that her cooking is goodPublished on 12 May 2014 by Robert Kee
I just enjoy reading and cooking! This book will be a good addition to anyone's cookery library- recommended. Rick Stein is well known to anyone who watches T.V. Read morePublished on 25 May 2011 by catlover1