Rick Stein's Fruits of the Sea: Over 150 Seafood Recipes ... (ISBN 0563384573)

Amazon.com Review:
Rick Stein, British TV seafood cooking instructor and seafood restaurant owner, wasn't able to get every recipe he loves into his first book, Taste of the Sea. So he wrote Fruits of the Sea. Where Taste of the Sea was a kind of introduction to seafood cooking for those a bit hesitant about trying different kinds of fish, Fruits of the Sea is more like Stein's launching pad. He assumes he is preaching to an enthusiastic choir. Much of his information is right to the point, and his style of instruction is more refined. All the techniques for prepping different kinds of fish are described in clear language as well as illustrated in detailed photos. Included, too, is a discussion of many of the unusual ingredients Stein pulls into his recipes for that extra dash of brilliant flavor--preserved lemons, for example, or kaffir lime leaves. It comes as little surprise, then, that Stein opens with recipes like Basque Squid Stew, Moroccan Fish Tagine, Seafood in a Crab and Ginger Broth, and Mussels with Turmeric, Cumin, and Coriander. He breaks his recipes into soup, stews, and clear broths; light lunch dishes; hot and spicy fish; deep-fried fish; summer fish and salads; fish from colder climates; elegant fish dishes; quick and simple fish; hand-held and party food; and food to finish with. As in the first book, you'll also find basic stocks and sauces and a list of alternative fish for the American and Australian markets. The user-friendly Fruits of the Sea will launch anyone, even a reader who may have been a bit reluctant to take the plunge, on a discovery of seafood. --Schuyler Ingle

Passion yet simplicity:
Ideal for anyone who wants to cook fish but is either worried about how difficult it might be - or bored with the same old same old.Rick's passion and enthisiasm is contageous. If you are like me - love seafood, and always eat it in restaurants, but not sure about tackling it at home - this is ideal. Its a good read even if you dont want to cook!

Enthusiastic, simple and delicious.:
Rick Stein is not only a superb chef but his writing is clear, simple and enthusiastic - like his food. He gives plenty of tips from what utensils to buy, to how to store fish and how to make excellant stocks. All the way through the book he carries you along with his passion and almost cooly, simplistic aproach. If you like fish - or even if you don't - I am sure you will find this book rewarding, not only for the food but also the interesting little tit bits he incorporates.

Delightfully Simple:
I rate cookbooks not on how they look, or even on how difficult they are to follow, but on how good the recipes taste. In this category, Mr. Stein excells. The food is delicious. His recipe for Tom Yam Gung is one of the easiest and best tasting recipes for this classic Thai soup that I have ever tasted. The wonderful blend of fresh seafood and asian spice is unbeatable. Highly recommended.

Oh that Rick Stein !:
Rick Stein and his 'Taste of the Sea' series ran on PBS (or at least on KQED, SF) a few years back, and we miss his slightly off-center humor and antics -- but especially his on-location recipes, often prepared with the characters who provided them to him. In addition to fun memories of the series, these recipes will give you many delicious meals to savor. A good read, and a very good cook book.