Rick Stein, Britains' favourite seafood chef, shares his scrumptious secrets of successful fish cookery in a new paperback edition of his bestselling television tie-in.

For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming.

Rick Stein would have us change all that. He takes us to the briny world of his Cornish fishing village, Padstow, and gives us tips on the preparation of many fish types as well as showing how to make the most of each fish's unique character and flavour. This collection of 150 stylish and delicious recipes demonstrates the huge versatility of food from the sea - which is also, of course, quick to cook and healthy too!

From the classic delights of Skate in Black Butter and Herrings in Oatmeal to Rick's own inventions like Chargrilled Tuna with Olives, Lemon and Sorrel, Mackerel Escabeche and Spicy Deep-fried Red Mullet, these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.

Rick Stein is the proprietor of The Seafood Restaurant in Padstow, Cornwall, in the south-west of England. He graduated in English from Oxford University before moving to Padstow to open a nightclub and, subsequently, his restaurant in 1975. Rick Stein's Taste of the Sea won the 1995 Andre Simon Award for Best Cookery Book of the Year and his television series received a prestigious Glenfiddich Award.

Rick Stein is the proprietor of The Seafood Restaurant in Padstow

Rick Stein, Taste of the Sea, Cookery