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Originally published in 1997 this book accompanies the BBC television series, containing over 150 recipes for hot and spicy dishes, fish salads and a selection of desserts.
- Sales Rank: #1691402 in Books
- Published on: 1997-01-09
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 224 pages
Amazon.com Review
Rick Stein, British TV seafood cooking instructor and seafood restaurant owner, wasn't able to get every recipe he loves into his first book, Taste of the Sea. So he wrote Fruits of the Sea.
Where Taste of the Sea was a kind of introduction to seafood cooking for those a bit hesitant about trying different kinds of fish, Fruits of the Sea is more like Stein's launching pad. He assumes he is preaching to an enthusiastic choir. Much of his information is right to the point, and his style of instruction is more refined. All the techniques for prepping different kinds of fish are described in clear language as well as illustrated in detailed photos. Included, too, is a discussion of many of the unusual ingredients Stein pulls into his recipes for that extra dash of brilliant flavor--preserved lemons, for example, or kaffir lime leaves.
It comes as little surprise, then, that Stein opens with recipes like Basque Squid Stew, Moroccan Fish Tagine, Seafood in a Crab and Ginger Broth, and Mussels with Turmeric, Cumin, and Coriander.
He breaks his recipes into soup, stews, and clear broths; light lunch dishes; hot and spicy fish; deep-fried fish; summer fish and salads; fish from colder climates; elegant fish dishes; quick and simple fish; hand-held and party food; and food to finish with. As in the first book, you'll also find basic stocks and sauces and a list of alternative fish for the American and Australian markets. The user-friendly Fruits of the Sea will launch anyone, even a reader who may have been a bit reluctant to take the plunge, on a discovery of seafood. --Schuyler Ingle
Review
The greatest food writers, Elizabeth David and M. F. K. Fisher, give a euphoric sense that food is part of life, one pleasure among a whole bundle that includes love and the smell of rain and so forth. Stein does exactly this. -- Stephen Pile, The Daily Telegraph
About the Author
Rick Stein is a well-loved and respected chef, TV presenter and author who has produced an array of award-winning books and television series, including Rick Stein's Seafood, Seafood Lover's Guide, Taste of the Sea, Food Heroes, French Odyssey, Mediterranean Escapes, Coast to Coast and Far Eastern Odyssey. All of his books and programmes show a commitment to good-quality produce, sustainable fishing and good husbandry. Rick owns four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty guest bedrooms in the small fishing port of Padstow, Cornwall. In 2003, Rick was awarded an OBE for services to West Country Tourism. He divides his time between Padstow and Australia, which he regards as his second home.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Simply smashing!!!
By Renee Smith
My sister in law was visiting from England and referred us to this chef. This is an excellent book. The photos are perfect and the recipes are outstanding! My wife made the salmon in pastry and it was like a 5 star restaurant entree. Our guests were amazed and even we were impressed with the presentation and results. Easy to follow instructions and information make this book delightful to read and fun to explore. Well done all around!
0 of 0 people found the following review helpful.
Five Stars
By Cynthia Greig
Super book, 20 years old but good recipes. Glad I bought it.
1 of 1 people found the following review helpful.
Oh that Rick Stein !
By R. Brown
Rick Stein and his 'Taste of the Sea' series ran on PBS (or at least on KQED, SF) a few years back, and we miss his slightly off-center humor and antics -- but especially his on-location recipes, often prepared with the characters who provided them to him. In addition to fun memories of the series, these recipes will give you many delicious meals to savor. A good read, and a very good cook book.
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