Rick Stein's Seafood Odyssey

From the classic cookery of France to the Far East and Thailand, Rick Stein has undertaken a personal journey to bring back flavours from Europe and more exotic climes. Travelling with his curiosity and the childlike delight in discovering new flavours, he has sampled each country's unique cooking styles, tastes and textures and bound them up in a book to enjoy in all kitchens and, of course, on all dinner tables! Culinary classics like the Charleston Seafood Gumbo, Baked Whole Sea Bass (with roasted red peppers, tomatoes, anchovies and potatoes) and Kedgeree of Arbroath Smokies, are mixed in with more unusual dishes such as Indian Sardine and Potato Curry Puffs, Singapore Chilli Crab and the French Tarte aux Moules (highly recommended).

In addition to providing clear and concise recipes with mouth-watering pictures of the finished dish, there are also delicate watercolours illustrating the groups of different fish and shellfish. Rick Stein's love of the many varieties of fruits de mer shines through as he describes each ingredient and recipe with loving flair and encourages the reader to experiment with seafood in the kitchen. --Rebecca Loades

But the highest recommendation I can give is that I have been lucky enough to eat at Rick's Seafood Restaurant in Cornwall and attempted to recreate my meal using this book. I must say that the results were amazing - my Kingfish curry tasted almost exactly like my main course in the restaurant and it was even pretty easy to make!

(Only 4 stars, because, as the previous reviewer says, photos for each recipe would be preferable.)


A most readable recipe book. Highly recommended.   May 7, 1999
 11 out of 12 found this review helpful

The book is an excellent collection of seafood recipes to treasure and try. It complements the TV series which it accompanies in managing to convey Rick's enthusiasm and passion for his work. I was in the UK when it was shown on TV early this year and was hooked for the entire series. His anecdotes for each recipe makes absorbing reading even for those who do not often go into the kitchen. His joie de vivre is especially infectious and is an inspiration to me. The book was a gift from a friend and I shall treasure it. My only complaint would be that not every recipe has a picture to accompany it. Apart from that, one of my dreams now is to have a meal at the Seafood Restaurant in Padstow one day and I suppose I can give no higher compliment than that.