The definitive, classic guide to preparing fish and shellfish is
reissued with a sumptuous new design, new recipes, and additional
photographs
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
Seafoods, he offers comprehensive and inspirational how-to's for
choosing, cooking, and enjoying fish, shellfish, and more. It includes a
step-by-step guide to more than 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 photographs for
perfect results. More than120 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, this is the essential companion for any fish-lover's
kitchen. Includes metric measures.
