This week I have chosen a great book from one of our favourite all-time seafood chefs, Rick Stein. He has been cooking with passion for many decades and providing us with many happy hours of television. It would be hard to dislike what he does. I have always said, he has the best job on the planet. He gets to travel the world, cook beautiful day boat fish, doesn’t bother what the critics say about him, seems very happy, enjoys a glass of wine and has written scores of books, many of which we all have.

He is a true master of the craft of fish cookery, and I admire his rustic, often sometimes chaotic approach to cooking. He really enjoys what he does, and it shows. What I like about him is that he is always learning and noting things down. This book 'Taste of the Sea' is, I believe, his first book with a television programme, showing off the picturesque corner of the world, his beloved Cornwall, with chocolate box villages, seaside harbours and estuaries full of food for him to play with.

The Telegraph newspaper's quote on the back of the book reads: “We should treasure Rick Stein” and I agree. There are over 160 recipes here, both classics and some different takes. His signature dish appears here, tronçon of turbot with hollandaise, such a simple dish, and one I will order if I ever get to his fabulous-looking restaurant. If you haven’t picked this book up for a while, I would suggest you do so today. It is a very good book indeed.