100 Fish & Seafood Recipes
Rick Stein's top 100 fish and seafood recipes from all over the world
 
From Smoked Haddock and Leek Tart to Grilled Squid and Chorizo Salad with Garlic, Rocket, Tomatoes, and Chickpeas, there is something in this collection of recipes for every level of skill and occasion. Rick Stein's passion for flavor and enthusiasm for food shine through his recipes, and his unerring ability to reassure nervous cooks make this cookbook an invaluable resource. Includes dual measurements.
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100 Fish & Seafood Recipes
Rick Stein's top 100 fish and seafood recipes from all over the world
 
From Smoked Haddock and Leek Tart to Grilled Squid and Chorizo Salad with Garlic, Rocket, Tomatoes, and Chickpeas, there is something in this collection of recipes for every level of skill and occasion. Rick Stein's passion for flavor and enthusiasm for food shine through his recipes, and his unerring ability to reassure nervous cooks make this cookbook an invaluable resource. Includes dual measurements.
17.95 In Stock
100 Fish & Seafood Recipes

100 Fish & Seafood Recipes

by Rick Stein
100 Fish & Seafood Recipes

100 Fish & Seafood Recipes

by Rick Stein

Paperback

$17.95 
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Overview

Rick Stein's top 100 fish and seafood recipes from all over the world
 
From Smoked Haddock and Leek Tart to Grilled Squid and Chorizo Salad with Garlic, Rocket, Tomatoes, and Chickpeas, there is something in this collection of recipes for every level of skill and occasion. Rick Stein's passion for flavor and enthusiasm for food shine through his recipes, and his unerring ability to reassure nervous cooks make this cookbook an invaluable resource. Includes dual measurements.

Product Details

ISBN-13: 9781849901581
Publisher: B B C Worldwide Americas
Publication date: 04/01/2012
Series: My Kitchen Table
Pages: 208
Product dimensions: 5.20(w) x 7.20(h) x 0.70(d)

About the Author

Rick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's French Odyssey and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook of the Year Award.

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