Rick Stein's Seafood Paperback – International Edition, September 1, 2006

El mejor libro de mariscos y pescados que he conocido

Had lunch at his restaurant in Padstow in Cornwall and got hooked on his straightforward and enjoyable cuisine. This book reproduces some of the exact recipes. You will not be disappointed.

I thought I was buying a new book...But when I opened the book, it had Dear Carol, 1 Export Copy! Happy Cooking Rick Stein. I am not Carol and was not very happy....Marilyn Neville

I got interested in cooking a few years back and have always had a love of seafood but my initial attempts, whilst winging it, were a bit hit and (more often than not) missThings took a step forward when I started buying my seafood from the fishmonger on our local market, rather than from Tesco, as I find that the quality of the ingredients can go some way to covering for the lack of ability of the cook, but they were still hit and missThings took another big step forward when I bought a copy of "Nathan Outlaw's British Seafood", an excellent book, with many great, straightforward recipes and some very good instructions on preparation techniques, but I was still left not knowing what to do with a some of the less common species offered by the fishmongerNow, having bought "Rick Stein's Seafood", I can tackle with confidence anything the fishmonger has to offer and I very rarely get a missThe book is in three sections; first: "Techniques" - 67 sets of step by step instructions, with very clear illustrations, on different methods of preparing and cooking seafood; second: "Recipes" - loads of very good, straightforward seafood recipes, including a section on stocks and sauces; third: "Information"I would recommend to any seafood fan that, with this book, a good source of supply and the Nathan Outlaw book, you have everything you need and even just the first two items are probably enoughFor me, the one thing missing from "Rick Stein's Seafood" (the reason for the "almost" in the heading) is my favourite fish recipe of the lot, Mr Stein's Macher Jhol but I found this online a while back, so it's not a problem

Very pleased - this book has all the hints and tips you need for preparing all many of sea fish, plus recipes. As usual Rick Steins recipes come out perfectly if you follow the instructions and they are always delicious! Highly recommend this book for anyone wanting to learn how to cook a greater variety of fish (note: it only covers sea fish, not fresh water fish!)

This almost a basic manual on fish cooking; if unsure about what is appropriate, it informs the reader about basic methods of preparation in a very clear and concise way The recipes - which make up the bulk of the book are linked intelligently to the introduction, but are also infected Rick Stein's enthusiasm - not only, for fish, but for cooking in general. The range of recipes is very broad, and may well stimulate further exploration for more specific cuisines. The final sectionof a Rick Stein cookery book, is the information at the end, in this case answering 'What did you want to know about fish?'

Well, this is THE book to buy if you're interested in sea food. It's a very comprehensive guide to all aspects of sea food cooking, well written and well photographed. It's apparent that the author has put his heart and soul into creating the best book on sea food cooking that he is able. If you're going to do something - do it to the very best of your ability!! Well done Mr Stein! A book to be treasured. I love the fish identification guide at the end of the book, the guide to sauces and the photo's of the tattooed chef preparing fish for cooking - very nautical!

Is a very informative book, you have lots of information regarding fishes and sea food, I think they are a lot of important and exotic sea food leave outside that why I didnt give 5 stars. if you are a beginner and whant to know more about fish this is an amazing book