Rick Stein's Seafood

About this book

Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. That's why Rick Stein has opened the Padstow Seafood School, with courses to cover every aspect of seafood cookery and boost pupils' confidence. The courses teach the techniques used in preparation of fish, the cooking methods for all types of fish as well as how to make the most delicious sauces and accompaniments. Pupils discover how to select fish at its freshest and best and what complementary ingredients are recommended for the seafood cook's store-cupboard. Rick Stein's Seafood brings together all these areas of knowledge and expertise and includes 200 of Rick's tried and tested recipes. It is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish and seafood - including US, Australian and European fish. The recipe section is in 7 chapters and includes all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections. This book is set to become the most trusted guide to fish cookery on the market.