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Customer reviews

4.7 out of 5 stars
127
4.7 out of 5 stars


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VINE VOICEon 29 March 2004
If you plan to buy only one book on seafood, make it this one. It is by far THE BEST book around. Rick Stein cooks simple, clean yet unbelievably flavoursome seafood ever.
There are 3 parts to this book - Techniques, Recipes and Information. In part one, Rick's clear explanations supported by good close up shots of how to prepare various seafood from skate to scallops is simply indispensable.
The second part is all about recipes - mothwatering stuff here, be warned. There are traditional dishes, with or without a modern twist as well as exotic consoctions from Asia and Africa. No fish is spared the Stein treatment: he works his magic on skate, cod, eel, sardine, monkfish, bass, herring, smelt,mullet, mussels, oysters, scallops, squids etc etc etc.
And finally, part three has enough info on seafood that will allow you to impress a marine biologist at the dinner table. And for the rest of us, Rick has included some basic recipes such as home-made mayo, italian salsa verde, lemobgrass butter etc.
This is a good honest book. Buy it.
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on 8 April 2002
Comprehensively the best book on fish EVER!
This is an absolute must-have for any one who cooks, wants to cook, or
simply enjoys eating sea-food. The book contains a whole section focussing
on technique, with detailed photos and step-by-step instructions on how to
choose, prepare and cook every type of seafood you've ever heard of (and a
few you haven't!). This ranges from filleting a sole or a salmon, shelling
and de-veining prawns, shucking oysters, and dressing crabs to how to
choose (and subsequently despatch) live lobsters and even how to prepare
sea-urchins (for the braver readers).

The book then deals with basic preparation techniques including grilling,
poaching, frying and smoking fish and explains which methods are suited to
which kind of fish. Again, there are loads of step-by-step photos so it's
easy to follow. All this is followed by a huge collection of recipes,
ranging from the very simple to the rather complicated. As well as many
original and unusual recipes, there are instructions on how to prepare
gravadlax, salmon en croute, moules mariniere and all the other classic
seafood dishes you can think of.
The book suggests alternative types of fish that can be used in most of the
recipes, to encourage the reader to buy whatever fish looks freshest and
best, rather than rigidly buying the one used in the recipe!
Finally, the book contains a section on identifying fish - it looks
interesting I have been so engrossed in the rest that I haven't even
read this section yet! This is a great book that any cook will enjoy!
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on 1 August 2017
Very pleased - this book has all the hints and tips you need for preparing all many of sea fish, plus recipes. As usual Rick Steins recipes come out perfectly if you follow the instructions and they are always delicious! Highly recommend this book for anyone wanting to learn how to cook a greater variety of fish (note: it only covers sea fish, not fresh water fish!)
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on 6 April 2017
Arrived in great condition and was exactly what I wanted at a fraction of the original price. The fish pie recipe is to die for.
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on 23 August 2017
Great book to replace damaged copy.
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on 24 April 2017
Very good quality and lovely presented book
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on 20 May 2015
great book great price great service
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on 15 July 2013
This is an attractive, highquality and well illustrated book with wide rangeing and easy to follow recipes. It was recommended by my fish-loving daughter and I am not disappointed.
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on 11 October 2002
This book is always my first stop when returning from the fishmonger - I own several of Rick's other books including the excellent English Seafood Cookery, but this is definitely the best when you are looking for inspiration - the clear pictures make sure of that.
It is a great book for people wanting to get interested in fish cookery. The comprehensive guide to preparing fish makes gutting and filleting less of a chore and the book contains recipes from quick supper dishes to elegant dinner party dishes including alternative choices of fish - useful for the landlocked like me who have access to a limited range of good fresh fish.
Rick Stein is especially strong on curries - better than most specialist Indian cookery books in my opinion.
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on 30 January 2008
As a Professional chef, I am pleased that I can still find books that are truly inspirational and helpful. If you need to learn basic fish teqniques then this book you should buy. Rick knows what he's talking about especially when it comes to fish.

The book is divided into 3 parts. It starts with easy step by step techniques with photos of how to prep, cut and cook a variety of fish. The second part gives you recipes to try when you have mastered the techiques and then follows the third part which is gives detailed information and diagrams of fish varieties complete with their latin names.

I truly recommend this book for anybody who wants to learn new skills whether professional or amateur. It has helped me when producing new menus
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