English Seafood Cookery (Cookery Library) Book + PRICE WATCH * Amazon pricing is not included in price watch

English Seafood Cookery (Cookery Library) Book

Fish is becoming popular with the British who are learning to appreciate its enormous variety, versatility and its value as an useful part of a healthy diet. Drawing on culinary traditions from around the world, the author presents the recipes he serves at his Seafood Restaurant in Padstow.Read More

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    "Nothing is more joyful or exhilarating than fresh fish simply cooked". This is the philosophy of Rick Stein, restaurateur and innovative chef, whose television series have shown us how to create inspired dishes with high quality local produce from British coastal waters.Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet. Drawing on culinary traditions from around the world, Rick Stein presents the recipes he serves at his Seafod Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafoood in new and exciting ways,

  • TheBookPeople

    'Deserves a place on everyone's kitchen shelf' - Sophie Grigson. Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet. Drawing on culinary traditions from around the world, Rick Stein presents the special recipes he serves at his Seafood Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways.

  • Penguin

    'Nothing is more joyful or exhilarating than fresh fish simply cooked' This is the philosophy of Rick Stein, restaurateur and innovative chef, whose television series have shown us how to create inspired dishes with high quality local produce from British coastal waters.

  • Pickabook

    Rick Stein, Katinka Kew (Illus)

  • 0140299750
  • 9780140299755
  • Rick Stein
  • 26 April 2001
  • Penguin
  • Paperback (Book)
  • 288
  • New Ed
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