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| Author: Rick Stein
Publisher: BBC Books
Category: Book
List Price: £25.00
Buy New: £15.71
You Save: £9.29 (37%)
New (15) Used (2) from £15.71
Avg. Customer Rating:  17 reviews
Sales Rank: 9241
Media: Hardcover
Edition: New title
Number Of Items: 1
Pages: 264
Shipping Weight (lbs): 3.6
Dimensions (in): 11 x 10 x 1.3
ISBN: 0563534176
Dewey Decimal Number: 641
EAN: 9780563534174
ASIN: 0563534176
Publication Date: October 25, 2001
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: BRAND NEW - ***Delivery usually * 2 - 3 * working days - From Aphrohead of SOUTHPORT, Lancs, uk *** . Priority Airmail used Worldwide on International orders. Thanks from all at Aphrohead.
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| Customer Reviews:
 Passion for the natural! November 5, 2006
13 out of 15 found this review helpful
Rick Stein's passion for sea food is unparreleled to the extent that i would call him the best sea food chef in Britain if not further a field. This book looks at the classics in addition to prtraying new twists on od dishes. it shows how his travels around britain and the worl have influenced his cooking and the flavours he uses and the produce he uses.
His easy to follow receipes and flowing writing style allow even the most inept chef to start cooking wonderful seafood dishes that would inspire even the most adement seafood haters into considering tasting his delectible contributions to the world of food and drink.
Best Fish Bible March 29, 2004
73 out of 75 found this review helpful
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.
A bible by a god of good simple cooking June 9, 2003
29 out of 31 found this review helpful
Rick Stein, quite simply, is a must for anyone who just wants cook with no pretentious nonsence. Just using the best ingredients and isn't frightened to re-present something traditional (possibly unfashionable).This book carries this on and as well as some brilliant recpeies it also doubles as a fantastic resource for anyone who wants to get down and dirty with fresh fish. want to know how to prepare and cook squid? Not sure how to store and cook shellfish? this is all you'll need.
The Best May 15, 2003
36 out of 41 found this review helpful
If you're having difficulty deciding which Rick Stein book to buy, I suggest you go for this one! Many of his recipes from other books and TV series are featured here and this book has by far the best layout
RicK Stein's Seafood Book April 17, 2003
10 out of 20 found this review helpful
I am an avid seafood eater. I see food and I eat it (ha ha). No seriously I think it is full of imaginative recipes that really inspire you such as the Poached Salmon in a Court Bouillon and New Potaoes and Cucumber and Mint Salad. I cooked it for my younger brother the other day and it was delicious. For pudding we had Gooseberry Fool!!!
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