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Rick Stein's Complete Seafood: A Step-by-Step Reference Paperback – April 1, 2008
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The encyclopedic Rick Stein's Complete Seafood is particularly welcome. Not only does the British chef's book offer 150 attractive recipes and step-by-step instructional color photographs--it classifies the world's seafood in a thorough, approachable, and up-to-date way. This is no small accomplishment. Fish classification is notoriously vexed; local usage can result in multiple names for the same fish--one person's dolphinfish is, for example, another's mahi mahi--or dozens of different fish with the same name. Grouping seafood by anatomical distinctions, such as billfish (which includes swordfish and marlin), as well as by family, helps create a clearer picture; and color illustrations, plus a valuable chart that delineates common, Latin, and family names, as well as home-region, further elucidates what's what and where.
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 --This text refers to an out of print or unavailable edition of this title.
From the Publisher
* 2005 James Beard Cookbook of the Year.
*Carefully vetted and adjusted to correspond with North American fish and shellfish availability and sustainability.
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So many young people I have worked with have had such "aversions" to seafood and with so many of Ricks techniques/recipes we have been able to bring the fresh seafood product back to the kitchen and let the "seafood phobics" work their way through the basics of braise/saute/bake and its been so gratifying watching the transformation.
This book very much reminds me of Jacques Pepin's "Complete Techniques" and is definitely geared towards the VISUAL learner. Ricks ingredients listing in the recipe also include the much needed metric measurements that are so critical to those of us that utilize digital scales. The execution of the wording on the recipe will also be quite intuitive and not full of a compendium of Chef snobish terms and assumptions.
Most home cooks have limited space and I always approach my reviews from the stand point that its quality versus quantity and for those looking for a single source on seafood this is your book.
I am always glad to see the Saveur year end issue where the readers of the magazine share in the "Best" of what they have to offer, and every year I am able to pluck at least 2-3 cook book references that I may have never found with out these choice recommendations. This great seafood reference was plucked out of Saveur's 2008 year end edition. Enjoy!
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Well only the plates left.
Fantastic simple and easy to follow.Read more