Rick Stein, one of the UKs most popular & respected chefs, opens your eyes to the wealth of produce available on your doorstep with his book, Rick Stein's Food Heroes.

Now available for the first time in paperback as well as hardback, this book is both an inspirational collection of recipes & a delightful celebration of British ingredients & those who create them.

Rick has always encouraged us to think carefully about the food we eat, to seek out the best-quality ingredients & to cook them simply. In his accompanying TV series he travelled around Britain, searching out the best of all British produce, from bread to beer & lamb to cheese.

The book contains over 100 recipes, including all those broadcast on BBC2.

In addition to a host of brand new recipes (including Smoked Duck Breast Salad with New Potatoes & Fresh Raspberry Tart with Hazelnut & Coconut Pastry), Rick adds his own variations on traditional dishes, such as The Definitive Welsh Rarebit.







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RECIPES INSPIRED BY THE FOOD HEROES OF BRITAIN Rick Stein has always encouraged us to think carefully about the food we eat, to seek out the best-quality ingredients & to cook them simply. In his new series of Food Heroes he is back on the road, travelling around Britain & Irel&, searching out the best produce, from bread to beer & lamb to cheese.

The book contains over 100 of Rick's favourite recipes, many of them traditional, all of them with his own special spin.

Guaranteed to open your eyes to the wealth of produce available on your doorstep, Rick Stein's Food Heroes: Another Helping is both an inspirational collection of recipes & a delightful celebration of British & Irish ingredients & those who create them.

Rick Stein OBE is one of Britain's top five TV chefs & his cookery credentials are impeccable.

He is a best-selling BBC author with sales of over 1 million copies of his BBC Books.







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Rick Stein embarks on a journey of gastronomic discovery from Padstow to Bordeaux ad then to Marseille. The book is divided into a diary section & recipe chapters. Featuring starters, light lunches, main courses & desserts, the recipes include authentic versions of the classics
- Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber & Noilly Prat, Rabbit with Agen Prunes & Polenta & Prune and Almond Tart with Armagnac.

Fully illustrated with beautiful food photography by James Murphy & landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual & idyllic journey through rural France & an inspiring collection of classic & original recipes. The good news is that the French rural gastronomic dream is still a reality, & the best of its food can be reproduced at home.


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In Fruits of the Sea Rick explores Australia & Brittany as well as his beloved Cornwall. The book

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Approach the Mediterranean Sea from any direction & you know you've entered a different world. Rick Stein's newest culinary odyssey takes in both the islands & coast of this remarkable region.

Travelling often by public ferry boat, & encountering extraodinary people along the way, Rick has sought out the very best of the region's food. This is a land where culinary trends are looked down upon. What matters is how good the lemons are this year & who is pressing the best olive oil. Rick's pick of more than 100 recipes

Includes:: Catalan Grilled Stuffed Mussels, Feta & Mint Pastries, Puglian Fava Bean Puree, Corsican Oysters with a Pernod & Tarragon Dressing, Moroccan Chicken with Preserved Lemon & Olives, Sicilian Orange Cake & Corfiot Rice Pudding.

Fully illustrated with beautiful food photography by Earl Carter & landscape photography by Craig Easton, Rick Stein's Mediterranean is a fascinating journey into a rich & varied culinary heritage.





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Over the years, through his television programmes & books, Rick Stein has done much to inform us about fish & to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. Rick Stein's Seafood, now available in paperback, brings together his knowledge & expertise, &

Includes:: 200 of his tried-&-tested recipes.

It is divided into three separate sections: Techniques; Recipes &, finally, an A to Z of Fish. The techniques section covers all the main preparation & cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish & seafood including US, Australian & European fish. The recipe section

Includes:: all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections.

The hardback edition has been an international bestseller & was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.







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Over the years, through his television programmes & books, Rick Stein has done much to inform us about fish & to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. Rick Stein's Seafood, now available in paperback, brings together his knowledge & expertise, &

Includes:: 200 of his tried-&-tested recipes.

It is divided into three separate sections: Techniques; Recipes &, finally, an A to Z of Fish. The techniques section covers all the main preparation & cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish & seafood including US, Australian & European fish. The recipe section

Includes:: all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections.

The hardback edition has been an international bestseller & was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.







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Having sold over 200, 000 copies in hardback, Rick Stein's classic guide to the best of British seafood is now available in paperback. Rick (and Chalky his trusty dog) discover great dishes & small delicacies amongst the tidal estuaries, shingle banks & rocky shores of Britain. Rick travels from the bleak Suffolk coast where fishermen scrape a living catching cod to the wild, clear waters of Scotlands lochs bringing back an abundance of stories & imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the series. Rick describes the fish-catching & fish-eating traditions of each area as well as details of the local life, legends & literature. He singles out local delicacies &

Includes:: six to eight recipes per chapter. Each chapter is illustrated with stunning food & landscape photography & ends with an area map & a guide to a small selection of the best hotels, restaurants, pubs & specialist suppliers (including information on extra locations, not featured in the series). Just as I do in the restaurant to keep ahead of the game, I look for the best suppliers, the freshest fish & who catches them. In a way, this is what this series is about, the fish I love, for all sorts of reasons not just taste or fashion where they come from & the people who catch them & the best way to cook them. As a result of looking around the country for the best seafood, its turned out to be a love affair with the changing coastline of Great Britain & Ireland & the business of going to sea in small boats to catch the freshest prime fish we have. Rick Stein

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Britains number one bestselling seafood cookery author embarks on a world tour of seafood cuisine & creates over 150 fabulous new fish dishes inspired by his travels. Having sold over 100, 000 copies in hardback, Rick Steins bestseller is now available in paperback. This title, along with Rick Stein's Taste of the Sea & Rick Stein's Fruits of the Sea, has been re-released with a modernised cover to bring a fresh look to the series. Rick travels to some of the worlds main centres of seafood excellence, picking up recipe ideas, sampling new ingredients & gleaning new techniques for preparing & cooking fish. Armed with the fruits of his travels, he returns from each destination to Padstow to create his own specially adapted & inspired dishes. Among the places Rick visits on his seafood quest are Chesapeake Bay on the east coast of America where he goes in search of the blue swimming crab, the small town of Noosa in Queensland where he finds some of the most innovative seafood restaurants in the world & the delightful fishing village of Hua Hin in Thailand where he enjoys Thai seafood cookery at its best & most authentic. ...