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English Seafood Cookery [Paperback]

Richard Stein

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Paperback CDN $14.59  
Paperback, Oct. 1 1988 --  
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English Seafood Cookery English Seafood Cookery
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Book Description

Oct. 1 1988 Cookery Library
A guide to cooking a selection of fish and shellfish found in British coastal waters. It includes advice on shopping, varieties, preparation and basic cooking. The book won the 1989 Glenfiddich Award for Food Book of the Year. The author believes that it is quite possible to produce exciting fish dishes at home and that it needn't be too time consuming. He realises that most people need to be able to produce a meal in an hour or so, so each recipe is self-contained and there are not sauces and butters that have to be produced long before you can think of cooking.

Product Details

  • Paperback: 288 pages
  • Publisher: Penguin UK (Oct. 1 1988)
  • Language: English
  • ISBN-10: 0140467378
  • ISBN-13: 978-0140467376
  • Product Dimensions: 21.2 x 13.6 x 1.8 cm
  • Shipping Weight: 381 g

Product Description


"'Deserves a place on everyone's kitchen shelf' - Sophie Grigson" --This text refers to an alternate Paperback edition.

About the Author

Rick Stein is a chef and restaurateur whose famous Seafood Restaurant in Padstow makes plain his philosophy that nothing is more joyful or exhilarating than fresh fish simply cooked. He has presented a television series based on his recipes and thisclassic title won the Glenfiddich award for Food Book of the Year (1989). --This text refers to an alternate Paperback edition.

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Amazon.com: 4.0 out of 5 stars  1 review
4.0 out of 5 stars For serious cooks, preferably UK based. Nov. 5 2012
By Elena Louise - Published on Amazon.com
Format:Paperback|Verified Purchase
Not a pretty cookbook with lots of pictures. More of a book for someone seriously interested in seafood cooking.

Has some seriously useful 'how to' sections, many of the tips and methods working well with fish here in the US.

Someone unfamiliar with both sides of the pond might find the naming/types of fish and substitution a bit awkward.

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