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Rick Stein's Taste of the Sea Hardcover – 14 Sep 1995
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In 1995, Rick Stein, the proprietor of The Seafood Restaurant in Padstow, Cornwall, won the Andreacute; Simon Memorial Fund Food Book Award for Taste of the Sea, which accompanied his television series. Rick Stein's Fruits of the Sea is an update with a touch of the exotic as it includes recipes Stein devised after travelling to the Far East.
Stein has a no-fuss approach to cooking, dishing up meals which can be prepared in less than an hour. Fruits of the Sea contains over 100 new fish recipes to cater for all occasions and palates, including family meals like Mackerel Fish Cakes with Fennel or Fillet of Cod with Saffron Mashed Potatoes. The ingredients for these should be easy to find at any supermarket or fishmonger. For those with a taste for the exotic, there's Thai Red Seafood, and Goan Prawn Balchao; and for dinner parties there are dishes such as the Small Ragout with a Deep Red Wine Sauce or Escalopes of Salmon with Champagne and Chive Sauce.
An illustrated guide to cleaning and filleting fish is included and there's a glossary explaining how Eastern ingredients such as wasabi and shrimp paste are sold and used. Of course, as anyone who has been to Rick and Jill Stein's restaurant will know, the desserts are superb: a few, like Baked Chocolate Mousse with Cornish Clotted Cream, and Pine Kernel and Ricotta Tart, are in the book. --This text refers to an out of print or unavailable edition of this title.
With tips on how to prepare fish, as well as a wonderful array of recipes to suit all occasions, this is an essential cookbook from the nation's leading seafood chef --This text refers to an out of print or unavailable edition of this title.See all Product description
Top customer reviews
Outstanding value for money. A brilliant source for when you invite friends around for dinner,
'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 Brûlée Ice Cream
* Hot Bread Pudding with Armagnac Sauce
* Sticky Toffee Pudding
Yesterday I cooked the prune and armagnac tart (which is actually quite straightforward). Very very tasty (I served it with plum ice-cream from the Leon cook book). Today I cooked the mille feuille recipe, modified to use seared fillets of lemon sole, and the cod with saffron mash, which is an absolute winner for a dinner party in terms of both taste and presentation.
The descriptions and photos of how to prepare fish are worth the cover price alone. Keith Floyd eat your heart out. If you have a bit of culinery experience, then this is an excellent book.