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Rick Stein's Complete Seafood,Used
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Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN'S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hotsmoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques.The most comprehensive fullcolor seafood instructional available, now in paperback. 2005 James Beard Cookbook of the Year. Carefully vetted and adjusted to correspond with North American fish and shellfish availability and sustainability.ReviewsFor all things fish related, we've found no better source than Rick Steins Complete Seafood, a handsome, amply illustrated volume that details the selecting, handling, and cooking of every species imaginable. Saveur (Top 100 Home Cook Edition) 'Many stepbystep photos make clear how to scale, gut and fillet fish and how to handle a wide variety of shellfish and crustaceans...Cooking techniques are given the sam thoughtful, stepbystep treatment. And the text is compelling enough, with lots of firstperson instruction, to read at bedtime.'Washington PostFrom the Trade Paperback edition.
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