Dimensions
260 x 286 x 23mm
The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School.
Over the years, through his TV shows and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves. This book brings together areas of knowledge and expertise including techniques use in preparation of fish, the cooking methods for all types of fish, how to make the most delicious sauces and accompaniments, how to select fish at its freshest and best, which complementary ingredients are recommended for the seafood cook's store-cupboard, and more.
The book includes 200 of Rick's tried and tested recipes and is divided into three separate sections: Techniques, Recipes, and Fish Information. The Techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish, etc).
The Recipes are divided into nine chapters, including all the essential basic recipes, such as stocks, sauces and batters. Finally the Fish information section comprises a comprehensive A to Z encyclopedia of fish and seafood - including US, Australian and European fish.
