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In addition, the oversize book's technical illustration, which delves far beyond the usual guide to filleting, skinning, and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked, and, cured fish, among other key methods. The central section of the book is devoted to Stein's recipes, which range from the simple and direct, like Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sautéed Soft-Shell Crabs with Garlic Butter, to the more dressy, such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafoods bounty--and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today's best kitchen resources. --Arthur Boehm
* All text has been carefully vetted and adjusted to correspond with North American fish and shellfish availability and sustainability.
* Rick Steins Seafood Lovers Guide has sold more than 170,000 copies.
* Includes more than 575 step-by-step, instructional photographs and illustrations.
Great Book - same as the original version "Rick Steins Seafood"Published 4 months ago by Michael Sweeney
Our go-to book for tips on selecting, preparing, and cooking fish. Excellent recipes although I wish there were more.Published 12 months ago by breyerhorsefan
I bought this book because of it'sreviews both on amazon and elsewhere. If you want to know how to filet anything that is seafood, this should probably should be on your shelf. Read morePublished on August 23, 2013 by Bread Basket
This book is very informative and has some great recipes. I value it more for the information over the recipes, but the recipes are great as well. Read morePublished on October 26, 2012 by ChefNelson
I absolutely love this book, it tells how to prepare all kinds of seafood and with great detail. I came across this book in a library while in CA and looked for it everywhere. Read morePublished on January 3, 2012 by Lakota123
Excellent book. Recipes, pictures & instructions are all superb, easy to follow & impressive results. Amusing, witty writing style. Read morePublished on December 30, 2010 by Renee Smith
Already followed several receipes Singapore Chile Crab etc.
Well only the plates left.
Fantastic simple and easy to follow. Read more
This book might include good recipes but it spends too much time talking about fish in general and it has almost no pictures (I really need to see how the finished dish should look... Read morePublished on December 10, 2009 by Sara P