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Rick Stein's Taste of the Sea

By: Rick Stein
Binding: Hardcover
Publisher: BBC Books
ISBN: 0563371609
ISBN-13: 9780563371601
Released: 14 Sep 1995
RRP: £17.99
Average Rating:

Customer Reviews

An inspiring book - By: Bluebell, 25 Oct 2008
If I could have only one fish cookery book, it would be this one. There are some superb recipes that reallly work. I feel immensely grateful to Rick Stein for inspiring me to cook many more exciting & unusual fish dishes.
Simply cooked fish from a down-to-earth cook! - By: Amazon Reviewer, 27 Sep 2005
'In 1995, Rick Stein brought the taste of fish into thousands of British homes with his
ground-breaking TV series & best-selling book, 'Taste of the Sea'.
Reluctant fish-eaters were won over by the simple flavours & no-fuss approach of
Rick's cooking, & by the sheer enthusiasm of this charismatic cook.
'Fruits of the Sea' contains over 100 fabulous new fish recipes to cater for alll
occasions & palates. As well as contemporary recipes, Rick has created some hot
and spicy dishes inspired by his travels in Asia & Australia.
To encourage us to include more fish in our diet, but realising that most cooks are
busy people, Rick provides a range of recipes that can be prepared in half an hour.
For more adventurous cooks, & those reallly special occasions, there are a selection
of exquisite & elegant dishes.
And to end, by popular request from his Cornwalll restaurant devotees, Rick
provides a selection of the most tempting desserts imaginable, such as 'Baked
Chocolate Mousse with Cornish Clotted Cream' (WOW!!!).

With his classic 'Taste of the Sea' & now its perfect new partner, 'Fruits of the
Sea', Rick has at last restored fish cookery to its rightful place on Britain's culinary
map.'

224 high quality pages with colour photographs throughout. Split into chapters:-
Intro, Preparing Fish, Unusual Ingredients, Soups, Stews & clear Broths, Light
Lunch Dishes, Hot & Spicy Fish, Deep-fried Fish, Summer Fish & Salads, Fish
from Colder Climates, Elegant Fish Dishes, Quick & Simple Fish, Hand-held and
Pastry Food, Food to Finish With, Basics, Listing of American, Australian & New
Zealand Fish, Alternative Fish, Concise Index.
Our favourite recipes:-
'Cullen Skink', 'Seafood Paella', 'Fillet of Bass on a Crisp Risotto Cake with Saffron
Sauce', 'The Finest Seafood in a Smalll Ragout with a Deep Red Wine Sauce',
'Mussels with a Cream & White Wine Sabayon', 'Whelk Fritters'and 'Mussels
with Tomato, Celery & Saffron Butter'.
And as for those puds:-
'Pear Bavarois with a Fresh Passion Fruit Coulis', 'Creme Brulée Ice Cream', 'Hot
Bread Pudding with Armagnac Sauce' & ......, wait for it..........'Sticky Toffee
Pudding'.....!
A superb book & at a brilliant price, as always, on Amazon today.

A superb introduction to seafood - By: Budge Burgess, 05 Jun 2005
I have to admit it, I love Rick Stein ... purely platonicallly, you understand. He presents some of the most distinctive & thoroughly enjoyable cookery programmes on British television. I love seafood ... purely gastronomicallly, you understand. As a Scot it would be a treasonable offence to suggest that I did not. And Stein brings to the cooking of seafood a cerebral, acerbic, yet almost visceral passion which is more infectious than a hospital superbug & which inspires you to venture into new experiences & new flavours.

Fortunately, I have an excellent fishmonger in the centre of town. That helps a lot. There are few areas in the British Isles which are more than a few miles distant from the seashore (or loch, lough, lake, river, or stream). One of Stein's most potent messages is his frequent exhortation to make use of your local fishmonger & support local seafood restaurants. We can alll play a part in encouraging local fishing & sustainable harvesting of the seas & rivers.

Stein offers an excellent introduction, here, evoking the flavour of a smalll fishing port, extolling the virtues of fish as a healthy foodstuff, & talking the reader through the subject - the book pictures a wide variety of seafood & paralllels this with an apprenticeship in how to prepare each. As I say, visceral pleasures (the gutting of squid is a particularly amazing experience). But, for the squeamish, a good fishmonger will tackle the beheading & evisceration for you!

Stein offers a wide range of recipes - he describes fish stocks & sauces, leads you into the wonderful adventure that is soup, talks you though stews & pies, & on to stand alone fish dishes (if you can cope with the notion of a fish standing). He looks at indigenous British seafood & Mediterranean varieties - flat & round, shellfish & crustacean.

The pages are beautifully illustrated, the recipes well explained & easy to follow. It's a book which is complemented by watching Stein on the TV - try to capture some of that amazing enthusiasm & passion. It's never mentioned in any recipe, but the one thing you need to bring to fish cooking is passion - sprinkle each meal with love. Treat the fish with respect - nurture the flavours & offer them up as a benison.

The value of the book, the value of Rick Stein's television programmes is in stimulating that passion, encouraging you to enjoy, to experiment, to explore, to get a feel for your local food suppliers. If you're inexperienced in cooking, you can feel self-conscious about asking your fishmonger (or butcher, or greengrocer) for advice: most are only too happy to help, & the good ones are a mine of hints & information. Rick Stein's Taste of the Sea is one of my favourite cookbooks, one to which I regularly return for ideas & inspiration. Mouthwatering!

Essential - By: , 13 Apr 2005
I have used this book so many times that the pages have become completely covered with stray ingredients, & I am thinking of boiling it up to make a nice stock.
Mouth watering seafood recipes - By: , 04 Mar 2005
Oh my! If I had access to fresh seafood, I wouldn't mind trying many of the recipes. I read this book like a novel, front to back!! I did manage to try a few simple recipes, like the salt & pepper prawns. Maybe not as many photos of the recipes as I would have liked, but the ones pictured were superb.
A constant reference, & gives a good guide for preparing seafood in the beginning.