Fish & Shellfish

by Rick Stein

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.

Genres: Cookbooks, Cooking, Reference, Food

352 pages, Hardcover

First published August 14, 2014

About the author

Christopher Richard "Rick" Stein OBE (born 4 January 1947) is an English chef, restaurateur and television presenter. He is currently the head chef and co-owner of "Rick Stein at Bannisters" at Mollymook, New South Wales, Australia,[1] owns four restaurants in Padstow, a fish and chip shop in Falmouth, Cornwall and has written or presented a number cookery books and television programmes.

Reviews

[Mack · Rating 4 out of 5]

Rick Stein's book covers the technical basics of selecting and buying fish and the recipes are mostly very original and accessible, though somewhat daunting to me as a novice. But there are enough skills and insight to find one dish to suit your capability and tastes and is wonderfully illustrated with step by step instructions. He certainly has a lot of skill and passion and having enjoyed a number of his television programmes over the years it has encouraged me to learn how to fillet fish and enjoy cooking it at home.

[Alumine Andrew · Rating 5 out of 5]

What a great book! Initially I borrowed it but then had to buy myself a copy as it's such a great book on how to handle, chop, dissect and buy seafood!!

Then it launches into recipes, which are making me look great at dinner parties. Lovely as a gift, but you will want your own copy. I have learned so much and the step by step photos are amazing.

Thanks Rick!

[Sharon · Rating 4 out of 5]

Excellent reference and recipes, as always.

[Cortney Westhoff-O'Farrell · Rating 4 out of 5]

Love this book, only wish there were more delectable pictures of the recipes shared in its pages. Still, I find Rick Stein's cookbooks beautiful to look through, educating in a simple way, easy to follow recipes and worth adding to the collection.