Opening book details…
Can I read Rick Stein's Seafood on EtoBox?
Rick Stein's Seafood by Stein, Rick is a cooking available to read on EtoBox.
What is Rick Stein's Seafood about?
Over the years, through his television programmes and cookbooks, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. Rick Stein's Seafood brings together his knowledge and expertise, and includes 200 of his tried-and-tested recipes. The book is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation methods including how to fillet, scale and gut fish as well as the cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish and seafood including US, Australian and European fish. The recipe section includes all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections. Rick Stein's Seafood has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.
Who reads Rick Stein's Seafood?
It is typically read by readers building habits, skills, productivity or wellbeing.
Common subject areas: self-improvement, productivity, wellness.
- Author
- Stein, Rick
- Publisher
- BBC Books
- Published
- 2007
- Language
- EN
- ISBN
- 9780563534174
- Category
- cooking
- Subjects
- Cooking
- Rating
- 4.5 / 5 (233 ratings)
- Updated
- 2026-03-14
Other editions & translations
More by Stein, Rick
Browse all works by Stein, Rick
Similar books
- Rick Stein's Fruits of the Sea: Over 150 Seafood Recipes for Every Occasion — Richard Stein (2003)
- Rick Stein's Secret France — Rick Stein; James Murphy; Andy Smith (2019)
- Rick Stein's Food Heroes — Rick Stein (2005)
- Rick Stein's Coast to Coast — Rick Stein (2008)
- Rick Stein’s Food Stories — Rick Stein (2024)
- English Seafood Cookery (Cookery Library) — Rick Stein (1988)