Rick Stein's Fruits Of The Sea

Synopsis

Whether you are one of the thousands who have already been converted to the wonderful flavours of Rick Stein's fish cookery, or are yet to sample them, Rick Stein's Fruits Of The Sea contains over 150 fabulous recipes showing just how pleasurable, satisfying and easy it is to cook with fish.In this bestselling book, Rick caters for both the hurried and the leisured cook. For those with hectic lifestyles, there is a selection of light lunches and impromptu suppers such as Warm Crab Pancakes with Lemon Grass and Coriander or Sautéed Red Mullet with Parsley, Garlic and Spaghettini, all of which can be assembled in half an hour; and for those with more time, some wonderfully elegant dishes such as Pave of Salmon with Easter Fennel and New Potatoes and Escalopes of Salmon with Champagne and Chive Sauce.As well as dishes inspired by his native Cornwall, Rick has created exotic hot and spicy dishes influenced by his culinary travels in Asia and Australia, as well as dreaming up a selection of the most delectable desserts imaginable!Rick Stein is the nation's leading seafood chef. He and his wife Jill are the proprietors of The Seafood Restaurant in Padstow, Cornwall. As well as Fruits of the Sea and Taste of the Sea, both of which have accompanied highly acclaimed BBC television series, Rick previously wrote English Seafood Cookery which won the 1989 Glenfiddich 1995 Andre Simon Memorial Fund Food Book Award and the 1996 Good Food Award for Cookery Book of the Year.Whether you are one of the thousands who have already been converted to the wonderful flavours of Rick Stein's fish cookery, or are yet to sample them, Rick Stein's Fruits Of The Sea contains over 150 fabulous recipes showing just how pleasurable, satisfying and easy it is to cook with fish.In this bestselling book, Rick caters for both the hurried and the leisured cook. For those with hectic lifestyles, there is a selection of light lunches and impromptu suppers such as Warm Crab Pancakes with Lemon Grass and Coriander or Sautéed Red Mullet with Parsley, Garlic and Spaghettini, all of which can be assembled in half an hour; and for those with more time, some wonderfully elegant dishes such as Pave of Salmon with Easter Fennel and New Potatoes and Escalopes of Salmon with Champagne and Chive Sauce.As well as dishes inspired by his native Cornwall, Rick has created exotic hot and spicy dishes influenced by his culinary travels in Asia and Australia, as well as dreaming up a selection of the most delectable desserts imaginable!Rick Stein is the nation's leading seafood chef. He and his wife Jill are the proprietors of The Seafood Restaurant in Padstow, Cornwall. As well as Fruits of the Sea and Taste of the Sea, both of which have accompanied highly acclaimed BBC television series, Rick previously wrote English Seafood Cookery which won the 1989 Glenfiddich 1995 Andre Simon Memorial Fund Food Book Award and the 1996 Good Food Award for Cookery Book of the Year.