Rick Stein's Taste of the Sea

For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming. Rick Stein would have us change all that. He takes us to the briny world of his Cornish fishing village, Padstow, and gives us tips on the preparation of many fish types as well as showing how to make the most of each fish's unique character and flavour. This collection of 150 stylish and delicious recipes demonstrates the huge versatility of food from the sea - which is also, of course, quick to cook and healthy too! From the classic delights of Skate in Black Butter and Herrings in Oatmeal to Rick's own inventions like Chargrilled Tuna with Olives, Lemon and Sorrel, Mackerel Escabeche and Spicy Deep-fried Red Mullet, these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.

ISBN 0563387815   DEWEY edition DC20 ISBN13 9780563387817 (What's this?)   Pages 224 Publisher Ebury Press   Volumes 1 Imprint BBC Books   Weight (grammes) 716 Format Paperback   Published in London Publication date 06 Jun 1996   Height (mm) 245 Non-book description book   Width (mm) 191 Photographer Kirk, Graham   Spine width (mm) 14 DEWEY 641.692   Academic level General

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