Product Description

Product Details

• Amazon Sales Rank: #770652 in Books
• Published on: 2002-06-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 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 and his wife Jill are the proprietors of The Seafood Restaurant in Padstow, Cornwall, opened in 1975. A graduate of Oxford University, he is also the author of English Seafood Cookery, which won the 1989 Glenfiddich Award for Food Book of the Year. Rick, Jill and their three boys live overlooking the sea near Padstow.

Customer Reviews

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.

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.