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Rick Stein's Fruits of the
Sea |
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Where "Rick Stein's Taste of the Sea" was a kind of introduction to seafood cooking, "Rick Stein's Fruits of the Sea" is aimed more at fish enthusiasts. 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. You'll also find basic stocks and sauces and a list of alternative fish for the American and Australian. This user-friendly book will launch anyone on a discovery of seafood. |
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