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About the book
  • Published: 1 August 2014
  • ISBN: 9781849908450
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 352
  • RRP: $65.00
Categories:

Fish & Shellfish


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The definitive guide to preparing fish and shellfish, from the nation’s greatest seafood chef.

Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques.

In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more.

It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results.

Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada.

Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.

  • Pub date: 1 August 2014
  • ISBN: 9781849908450
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 352
  • RRP: $65.00
Categories:

About the Author

Rick Stein

Rick Stein's passion for using good-quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey, Rick Stein's Spain and Rick Stein’s India.

Rick has always believed in showcasing local seafood and farm produce in his four restaurants in Padstow, Cornwall, where he also has a seafood cookery school, food shops and a pub in the nearby village of St Merryn. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow, London and Australia, where he also has a seafood restaurant by the sea in Mollymook, NSW.

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