Fish & Shellfish
by Rick Stein
Editor: Ebury Publishing
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Rick Stein’s passion for cooking fish and shellfish has been the foundation of his award-winning restaurants and catches from around the world, discovering innovative new recipes, exciting ingredients and best preparation techniques.In this completely revised, updated and re-edited version of Rick’s classic seafood classic, including the brand new recipe brand, Rick offers a comprehensive offering and inspiration “How to Choose, Cook and Eat Fish, Shellfish and Seafood”.It includes a step-by-step step approach to over 60 essential techniques for preparing all types of seafood: poaching and salting fish for mussel cleaning and lobster cooking.Based on the methods taught at his school’s Seafood Padstow, each step of Rick’s tips are illustrated with color photographs for perfect results.More than 120 recipes from around the world include light salads, delicious starters and spectacular main courses – from Lotte Vindaloo and Rick’s own version of Salt and Calamari Pepper deliciously simple version of the classics such as Grilled Sardines and Garlic Clams and Picada Nuts.Complete with advice on buying, storing and sustainably supplying fish, Rick Fish Stein and Crustaceans is the indispensable companion for all fish, for lovers of cooking.
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