Rick Gallop's phenomenally successful Gi Diet" series has proven to be the healthy way to permanent weight loss for millions of people worldwide. Now Rick has taken his bestselling formula & adapted it for today's hectic lifestyle. Based on the simple traffic-light system for which foods you should & shouldn't eat it contains 50 br&-new super-quick recipes as well as time-saving cooking tips & shopping shortcuts making this the perfect diet for anyone who is short of time. Written in an accessible quick-to-read style the " Express Gi Diet" will appeal to the millions of people who like their diet advice in easily digestible chunks who want to eat healthily but can't afford to spend hours slaving away in the kitchen. Fast food has never been so good for you!" ...

Rick Steins passion for fresh well-sourced food has taken him from continent to continent across magnificent shorelines & to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives to Cured red duck breasts with melon soy & pickled ginger in Sydney Harbour this collection of over 130 recipes evokes all the pleasure & flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean sumptuous starters fit for French cuisine modern light lunches such as Japanese sashimi & Moroccan tagines & main courses using fresh fruit vegetables fish meat poultry & game from the most fertile coastal regions in the world. There are classic treats such as Toad-in-the-hole with porcini mushrooms & onion gravy staple fish masterpieces such as Poached sea trout with sorrel hollandaise & tasty favourites from your treasured holiday destinations: Seafood Paella Goan Curry Welsh Cawl & Clam Chowder. All this plus a delicious range of puddings including Hot bread pudding with armagnac sauce Lemon Possett & Poached pears with mulberries & mascarpone ice cream. With br&-new recipes & a fresh design Coast to Coast contains Rick Steins most popular dishes drawn from many years of travelling the culinary globe. Easy to follow & quick to inspire this cookbook will bring all the flavour of the coast into the comfort of your own home. ...

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 & 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 & Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy & landscape photography by Craig Easton Rick Steins 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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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 Steins Seafood 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. Rick Steins Seafood has been an international bestseller & was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.



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Rick (and Chalky his trusty dog) discover great seafood 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 BBC 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 fish & seafood 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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Ive wanted to make a series in Spain for a long time. I love Spanish food Ive been going there since I was a young boy
- but until
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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 & cooking fish at home on a regular basis is seen as difficult & time-consuming. Rick Stein would have us change all that. He takes us to the briny world of his Cornish fishing village Padstow & gives us tips on the preparation of many fish types as well as showing how to make the most of each fishs unique character & flavour. This collection of 150 stylish & delicious recipes demonstrates the huge versatility of food from the sea
- which is also of course quick to cook & healthy too! From the classic delights of Skate in Black Butter & Herrings in Oatmeal to Ricks own inventions like Chargrilled Tuna with Olives Lemon & Sorrel Mackerel Escabeche & Spicy Deep-fried Red Mullet these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.
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Rick Stein's Far Eastern Odyssey is an ambitious journey avoiding the beaten track & tourist hot-spots in search of the authentic ...

Whenever I hear the word curry I'm filled with a longing for spicy hot food with the fragrance of cumin cloves & cinnamon. I see deep red colours from lots of Kashmiri chillis tinged with a suggestion of yellow from turmeric. I think of the tandoor oven & slightly scorched naan shining with ghee & garlic. When Indians talk of their food they talk about their life. To understand this country you need to understand curry. What makes a good curry? Sensual spicy aromas or thick creamy sauces? Rich dark dals or crispy fried street snacks? Rick journeys through India to find the answer searching this colourful chaotic nation in search of the truths behind our love affair with its food. Chefs home cooks & street vendors hold the key to unlocking the secrets of these complex & diverse flavours
- & Rick's travels take him to the heart of both their long-held traditions & most modern techniques. He uncovers recipes for fragrant kormas delicate spiced fish & slow-cooked biryanis all the while gathering ideas & inspiration for his own take on that elusive dish
- the perfect curry.

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Approach the Mediterranean Sea from any direction & you know you've entered a different world. Rick Stein's 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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