Cookin
Octopus
Rick
Stein's Complete Seafood ~ The ultimate fast
food, fish is the home cook’s no-fuss yet sophisticated
weeknight or company dinner. But often even the most nimble
cooks are limited to a handful of varieties of fish and
shellfish, intimidated away from others despite every
fishmonger’s best attempt to dispense cooking directions.
What these cooks really need is a color step-by-step guide
that shows how to work with the other 90 percent of seafood
that’s under the glass. Seafood cooking school
proprietor Rick Stein has just the answer in this heavily
photographic manual with recipes. RICK STEIN’S SEAFOOD
shows in detail how to scale and gut round fish for the
grill, skin and pan-fry whole flat fish, fillet small round
fish for stuffing, bake whole fish in a salt or pastry casing,
hot-smoke fish, prepare live crabs for steaming, clean and
stuff squid, and much, much more. More than 200 recipes,
such as Sea Bass Baked in a Salt Crust and Stuffed Grilled
Mussels, will inspire cooks to put the techniques Stein
presents to good use. Extensive charts and color illustrations
help cooks tell their mackerel from their monkfish. 