Rick Stein's Fruits of the Sea (Pbs Series) [Paperback]

Rick Stein (Author)

Book Description

Series: Pbs Series | Publication Date: April 1998

In a new 14-part public television series airing June 1998, Britain's top seafood chef lays to rest the myths about preparing and enjoying seafood. For many of us, shrimp, salmon and mussels are foods only to be enjoyed in restaurants. But Rick Stein, whose tastes and talents incorporate decades of experience, demonstrates that such delicacies can and should be enjoyed at home.

Rick Stein's Taste of the Sea takes us to the briny world of his Cornish fishing village, Padstow, and shares the secrets of hundreds of easy-to-follow recipes he has made his own. His warm and witty style eases us into what has formerly been an intimidating terrain. From Sauted Scallops with Lentils and Chardonnay to Char-Grilled Swordfish Steaks with Salsa Fresca, Rick's recipes are peppered with clarity, knowledge, and flavor.

Rich Stein's passion for seafood shines through the 160 recipes and 30 beautiful photos contained in Taste of the Sea. In addition to the many fish recipes, his book includes information on the health benefits of eating fish, how to choose and prepare your fish before cooking, and a comprehensive listing of the types and tastes of fish available in American markets.

Editorial Reviews

Amazon.com Review

Rick Stein, British TV seafood cooking instructor and seafood restaurant owner, wasn't able to get every recipe he loves into his first book, Taste of the Sea. So he wrote Fruits of the Sea.

Where Taste of the Sea was a kind of introduction to seafood cooking for those a bit hesitant about trying different kinds of fish, Fruits of the Sea is more like Stein's launching pad. He assumes he is preaching to an enthusiastic choir. Much of his information is right to the point, and his style of instruction is more refined. All the techniques for prepping different kinds of fish are described in clear language as well as illustrated in detailed photos. Included, too, is a discussion of many of the unusual ingredients Stein pulls into his recipes for that extra dash of brilliant flavor--preserved lemons, for example, or kaffir lime leaves.

It comes as little surprise, then, that Stein opens with recipes like Basque Squid Stew, Moroccan Fish Tagine, Seafood in a Crab and Ginger Broth, and Mussels with Turmeric, Cumin, and Coriander.

He breaks his recipes into soup, stews, and clear broths; light lunch dishes; hot and spicy fish; deep-fried fish; summer fish and salads; fish from colder climates; elegant fish dishes; quick and simple fish; hand-held and party food; and food to finish with. As in the first book, you'll also find basic stocks and sauces and a list of alternative fish for the American and Australian markets. The user-friendly Fruits of the Sea will launch anyone, even a reader who may have been a bit reluctant to take the plunge, on a discovery of seafood. --Schuyler Ingle

Review

The greatest food writers, Elizabeth David and M. F. K. Fisher, give a euphoric sense that food is part of life, one pleasure among a whole bundle that includes love and the smell of rain and so forth. Stein does exactly this. -- Stephen Pile, The Daily Telegraph --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 224 pages
• Publisher: Bay Books (April 1998)
• Language: English
• ISBN-10: 0912333480
• ISBN-13: 978-0912333489
• Product Dimensions: 9.5 x 7.5 x 0.9 inches
• Shipping Weight: 1.7 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #3,773,748 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

5.0 out of 5 stars Passion yet simplicity, February 13, 1999

By A Customer

This review is from: Rick Stein's Fruits of the Sea (Pbs Series) (Paperback)

Ideal for anyone who wants to cook fish but is either worried about how difficult it might be - or bored with the same old same old.Rick's passion and enthisiasm is contageous.

If you are like me - love seafood, and always eat it in restaurants, but not sure about tackling it at home - this is ideal.

Its a good read even if you dont want to cook!

5 of 5 people found the following review helpful:

5.0 out of 5 stars Enthusiastic, simple and delicious., October 6, 1998

By A Customer

This review is from: Taste of the Sea (Paperback)

Rick Stein is not only a superb chef but his writing is clear, simple and enthusiastic - like his food. He gives plenty of tips from what utensils to buy, to how to store fish and how to make excellant stocks. All the way through the book he carries you along with his passion and almost cooly, simplistic aproach. If you like fish - or even if you don't - I am sure you will find this book rewarding, not only for the food but also the interesting little tit bits he incorporates.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Delightfully Simple, October 1, 2005

By 

White Crane - See all my reviews

Amazon Verified Purchase

This review is from: Rick Stein's Fruits of the Sea: Over 150 Seafood Recipes for Every Occasion (Paperback)

I rate cookbooks not on how they look, or even on how difficult they are to follow, but on how good the recipes taste. In this category, Mr. Stein excells. The food is delicious. His recipe for Tom Yam Gung is one of the easiest and best tasting recipes for this classic Thai soup that I have ever tasted. The wonderful blend of fresh seafood and asian spice is unbeatable. Highly recommended.