About the Author:
Rick Stein's passion for using good quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Mediterranean Escapes, Far Eastern Odyssey and Spain. Rick is a firm supporter of sustainable farming and fishing techniques, which he strives to maintain in Padstow, Cornwall, where he runs four acclaimed restaurants and a seafood cookery school, as well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he opened a restaurant, Rick Stein at Bannister's, in 2009.
Review:
"A comprensive sea map which should be test-driven by the flotillas of fish-cooking-phobics I encounter regularly. The step-by-step photographs are startlingly clear about the process, from skinning an eel to preparing and filleting." -- Tamsin Day-Lewis * Daily Telegraph * "Could be subtitled "Everything You Wanted to Know About Seafood but Were Afraid to Ask"... this book reveals Stein's hidden depths: he really does know a hell of a lot about fish." * Time Out * "His repertoire of recipe books, restaurants and television programmes - not to mention an inexhaustible knowledge and infectious passion for the subject - have all helped him bring fish to the culinary forefront in the UK." * Daily Express * "For me he is the nonpareil telly chef because he always makes me drool like a slobberhound... Stein is like a plateful of smoked haddock, poached egg and mashed potatoes, a combination that it both unbeatably satisfying and fun." -- Kathryn Flett * Observer Food Monthly *
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