£32.00
Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. Now, using his years of expertise and travel, Rick has updated and reinvigorated his classic Seafood – a comprehensive and inspirational guide to choosing, cooking and enjoying fish, shellfish, and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster.
In stock
| Weight | 1.545 kg |
|---|---|
| Dimensions | 25.4 × 19.8 × 3.4 cm |
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| Publisher | |
| Imprint | |
| Cover | Hardback |
| Pages | 351 |
| Language | English |
| Edition | Revised and updated edition |
| Dewey | 641.692 (edition:23) |
| Readership | General – Trade / Code: K |
Rick Stein’s formative years were shaped by the Oxfordshire farm he was brought up on and his family’s much loved holiday home in Cornwall. His father’s suicide when Stein was 18 ...
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