Rick Stein's Seafood Lover's Guide: Recipes Inspired by a Coastal Journey [Hardcover]

Rick Stein (Author)

Book Description

Publication Date: October 2002

Rick Stein discovers great dishes and small delicacies among the tidal estuaries, shingle banks and rocky shores of Britain. The book is orderd geographically with each chapter covering one of the regions featured in the television series. The book includes area maps and restaurant listings.

Editorial Reviews

From Publishers Weekly

In this beautiful full-color cookbook, British seafood expert Stein delves into the many wonders of the United Kingdom's fish. Interspersed among the recipes are restaurant suggestions, lush photographs and the stories of those who make their livings from the waters around Britain: fishermen, lobstermen, restaurateurs and fishmongers. Their stories underline the dangers of overfishing in U.K. waters while documenting the decline of the independent fisherman's way of life. Despite the veddy Britishness of this cookbook, several of Stein's recipes are easy to follow no matter what side of the Atlantic one lives on: Devilled Mackerel with Mint and Tomato Salad, Stir-Fried Clams with Garlic and Ginger, and Poached Haddock with Mussels, Spinach and Chervil are a few examples. Likewise, the Salmon en Croute with Currants and Ginger is easy and elegant, although the recipe does ask that home cooks seek out a fillet that originated "behind the gut cavity of a 3-4 kg (7-9 pound) fish." Other recipes, however, like Gurnard Fillets with a Potato, Garlic and Saffron Broth involve fish unlikely to be found at an American fishmonger's, and the "American" alternative offered at the chart in the back of the book can occasionally be just as esoteric. Recipes like Salt Ling, Tomato, and Potato Pasties employ dried salt fish-perhaps a bit briny for the American palate-and Kedgeree of Arbroath Smokies, which Stein includes in his "classics" section, may also be a bit too foreign. As a chronicle of British seafood in all its glory, this book succeeds terrifically, but as a recipe collection for the American home cook, it doesn't fare nearly as well. However, the pictures are so pretty and the writing is so engaging that perhaps the book's practicality might just be beside the point.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Paperback edition.

From the Publisher

In this outstanding book, Rick Stein, Britain’s top seafood chef, takes us on a journey in search of the best fish in Britain and Ireland. The book is organized geographically, and Stein offers colorful details of fish–catching and fish–eating traditions as well as local life and legends. Singling out native delicacies, he offers six to eight recipes per chapter, including Brandade and Haricot Bean Soup with Trufþe Oil, Stuffed Grilled Mussels, Stir–Fried Clams with Ginger and Garlic, and Poached Sea Bass with Beurre Fondue. Each beautifully illustrated chapter ends with an area map and a guide to the best hotels, restaurants, pubs, and suppliers. Rick Stein’s books include the award–winning English Seafood Cookery and Taste of the Sea. The BBC series that accompanied Rick Stein’s Seafood Lovers’ Guide won the Glenfiddich 2001 Television Program Award. --This text refers to the Paperback edition.

Product Details

• Hardcover: 204 pages
• Publisher: BBC Pubns (October 2002)
• Language: English
• ISBN-10: 0563551526
• ISBN-13: 978-0563551522
• Product Dimensions: 11 x 8.8 x 0.9 inches
• Shipping Weight: 2.4 pounds
• Amazon Best Sellers Rank: #3,607,875 in Books (See Top 100 in Books)

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