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Rick
Stein's Seafood
by Rick Stein
 Hitherto,
the contents of Rick Stein's Seafood have been accessible
only to students of the Padstow Seafood School, as course
notes in a loose-leaf binder. Now the teachings of this
remarkable establishment are made available to a wider
public, in amply illustrated form at once lucid and
sumptuous. This is both a technical manual and an extraordinarily
comprehensive collection of recipes; and the tone throughout
is correspondingly sober and professional. The first
hundred pages cover technique--not just cooking seafood,
but buying and preparing it, too - in great thoroughness,
from scaling and gutting fish, skinning eels (requiring
a butcher's hook and a pair of pliers, if you can face
it), through deep-frying, poaching, steaming, grilling,
to opening oysters and tenderising octopus (not, as
you might suppose, by bashing it repeatedly against
a rock, but in the oven).
The
recipes group fish not just by species, but by shape:
large fleshy fish, flat fish, small round fish, crustaceans
and so on--a sensible approach, since within these categories
the fish are to an extent interchangeable. Austerely,
the recipes are neither prefaced with an introductory
blurb nor sourced, but they are of the most distinguished
provenance. Salmon en Croute with Currants and Ginger,
for example is a famous George Perry-Smith recipe; the
neighbouring Escalopes of Salmon with Sorrel Sauce derives
from the Triosgros brother; while the interestingly
strange Pernod and olive oil dressing with which Stein
anoints grilled Dublin Bay prawns comes from Alexandre
Dumas by way of Elizabeth David (it also includes mustard,
soy sauce and tarragon). This is not to accuse Stein
of plagiarism: he has simply collected the very finest
seafood recipes and filtered everything through his
characteristic simplicity and emphasis on freshness,
quality and flavour. The result is a book of quite exceptional
quality and usefulness. One hesitates to use the word
bible, but if seafood can have one, this may be it.
Robin
Davidson
Best
Fish Bible (March 2004)
Reviewer: "secretsweets"
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 2003)
Reviewer: "mijlee"
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 2003)
Reviewer: "warrenk"
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 2003)
Reviewer: "annafergusson"
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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If you want to order a copy of the book
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