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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In Seafood Odyssey " Rick Stein travels to seven of the worlds main centers of seafood excellence picking up recipe ideas & sampling new ingredients. He visits east-coast America to explore the flavors of Charleston Seafood Gumbo while in Australia he finds innovative cooks producing masterpieces like Moreton Bay Bug & Fennel Risotto with Lemon Oil. India provides fragrant spicy treats like Ruis Turmeric Fish with Masala Dhal & the street cooking of Thailand & the Far East offers Chargrilled Prawns with a Thai Dipping Sauce & Singapore Chilli Crab." ...

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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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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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 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 Stein's 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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In this guide Rick Steves focuses on some of the grandest sights in Europe. As always he has a plan to help you have a meaningful cultural experience while you're there--even with just a few hours in port. Rick Steves' Mediterranean Cruise Ports" explains how to get into town from the cruise terminal shares sightseeing tips &

Includes:: self-guided walks & tours. You'll learn which destinations are best for an excursion--and which you can confidently visit on your own. You'll also get tips on booking a cruise plus hints for saving time & money on the ship & in port. You can count on Rick Steves to tell you what you "really" need to know when cruising the Mediterranean. Inside you'll find one-day itineraries for sightseeing at or near the major Mediterranean ports of call including: Barcelona Marseille Toulon Nice Villefranche-sur-Mer & Monaco Florence Rome Naples & Venice Dubrovnik Split Athens Mykonos & Santorini Istanbul & Ephesus"

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