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Rick Stein's Seafood Odyssey Rick Steins Seafood Odyssey, ISBN 9780563551867 and books by Rick Stein on sale at thebookshelf.co.nz In his Seafood Odyssey, Rick Stein travels to seven of the worlds main centres of seafood excellence, picking up recipe ideas and sampling new ingredients. He visits east–coast America to explore the Deep–South flavours of Charleston Seafood Gumbo, while in Australia he finds innovative cooks producing masterpieces such as Moreton Bay Bug and Fennel Risotto with Lemon Oil. India provides fragrant, spicy treats while the street cooking of Thailand and the Far East offers char grilled Prawns with a Thai Dipping Sauce. In Europe, Rick pays tribute to robust, traditional Spanish specialities as well as the classic cookery of France and the simple flavours of Italy. Ricks eighth port of call is his Seafood Restaurant in Padstow, Cornwall, where he creates dishes inspired both by his homeland and the countries he has visited on his seafood odyssey. Rick Steins Seafood Odyssey features the uncomplicated cooking methods and wonderfully flavoured dishes that have made Rick the nations best–selling seafood chef – and have converted thousands of reluctant fish–eaters to the delights of preparing and eating seafood. About the AuthorRick Stein OBE is one of Britains favourite cookery writers and chefs. In 2004 he was named the BBC Food Personality of the Year. His tv programmes include Rick Steins Taste of the Sea and Seafood Lovers Guide,which won the Television Programme Award at the Glenfiddich Award for Food Book of the Year, and Taste of the Sea, which won both the 1995 Andrew Simon Memorial Fund Food Book Award and the 1996 Good Food Award for Cookery Book of the Year. His seafood book, Rick Steins Seafood, won the coveted James Beard Foundation Cookbook of the Year Award in 2005.Table of ContentsIntroductionFish classification Fish preparation India Thailand and the Far East Australia Italy Spain France Britain East–coast America Vegetables, rice and salads Stocks, sauces and essentials Some thoughts on the ingredients Index
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 "Rick Stein's Seafood Odyssey")