Fish & shellfish / Rick Stein ; photographs, James Murphy.
Material type:
TextPublisher: London : BBC Books, 2014Edition: Revised and updated editionDescription: 351 pages : colour illustrations ; 25 cmContent type: - text
- still image
- unmediated
- volume
- 9781849908450
- 1849908451
- Fish and shellfish
- 641.692 STE
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 641.692 STE (Browse shelf(Opens below)) | 1 | Available | 39002100627240 |
Enhanced descriptions from Syndetics:
Rick Stein's lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques.
In this completely revised, updated and re-designed edition - including brand new recipes - of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more.
It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick's advice is illustrated with full-colour photographs for perfect results.
Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses - from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada.
Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein's Fish and Shellfish is the essential companion for any fish-lover's kitchen.
Includes index.
The definitive guide to cooking seafood with 120 classic recipes--Cover.
Rick Stein\'s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. Now, using his years of expertise and travel, Rick has updated and reinvigorated his classic Seafood - a comprehensive and inspirational guide to choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick\'s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world.
Table of contents provided by Syndetics
- Introduction (p. 7)
- Buying Fish (p. 9)
- Equipment & Ingredients (p. 13)
- Techniques
- Preparing & cooking fish (p. 16)
- Curing fish (p. 64)
- Preparing shellfish (p. 68)
- Preparing other seafood (p. 92)
- Recipes
- Mixed seafood (p. 101)
- White fish (p. 127)
- Oily fish (p. 189)
- Flatfish (p. 229)
- Squid, cuttlefish & octopus (p. 243)
- Shellfish (p. 253)
- Stocks, sauces & basic recipes (p. 309)
- Seafood Families (p. 317)
- Index (p. 348)
- Acknowledgments (p. 351)
Author notes provided by Syndetics
Rick Stein is a well-loved and respected chef, TV presenter and author who has produced an array of award-winning books and television series, including Rick Stein's Seafood , Seafood Lover's Guide , Taste of the Sea , Food Heroes , French Odyssey , Mediterranean Escapes , Coast to Coast and Far Eastern Odyssey . All of his books and programmes show a commitment to good-quality produce, sustainable fishing and good husbandry.
Rick owns four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty guest bedrooms in the small fishing port of Padstow, Cornwall. In 2003, Rick was awarded an OBE for services to West Country Tourism. He divides his time between Padstow and Australia, which he regards as his second home.