Rick Stein's Taste of the Sea

by Rick Stein

Book Overview

Whether you are one of the thousands who have already been converted to the wonderful flavors of Rick Stein's fish cookery, or have yet to sample them, this book contains over 150 fabulous recipes... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0912333561
• ISBN13: 9780912333564
• Release Date: May 1998
• Publisher: Bay Books & Tapes
• Length: 224 Pages
• Weight: 1.70 lbs.
• Dimensions: 0.7" x 7.6" x 9.6"

Customer Reviews

Oh that Rick Stein !

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.

Delightfully Simple

I rate cookbooks not on how they look, or even on how difficult they are to follow, but on how good the recipes taste. In this category, Mr. Stein excells. The food is delicious. His recipe for Tom Yam Gung is one of the easiest and best tasting recipes for this classic Thai soup that I have ever tasted. The wonderful blend of fresh seafood and asian spice is unbeatable. Highly recommended.

Passion yet simplicity

Ideal for anyone who wants to cook fish but is either worried about how difficult it might be - or bored with the same old same old.Rick's passion and enthisiasm is contageous.If you are like me - love seafood, and always eat it in restaurants, but not sure about tackling it at home - this is ideal.Its a good read even if you dont want to cook!

Enthusiastic, simple and delicious.

Rick Stein is not only a superb chef but his writing is clear, simple and enthusiastic - like his food. He gives plenty of tips from what utensils to buy, to how to store fish and how to make excellant stocks. All the way through the book he carries you along with his passion and almost cooly, simplistic aproach. If you like fish - or even if you don't - I am sure you will find this book rewarding, not only for the food but also the interesting little tit bits he incorporates.