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Rick Stein s Fruits of the Sea

Rick Stein s Fruits of the Sea Author Rick Stein
ISBN-10 0563384573
Release 2002-06-01
Pages 224
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In Fruits of the Sea, Rick Stein explores Australia and Brittany as well as his beloved Cornwall. The recipe book includes not only hot and spicy dishes, fish salads, quick fish and elegant fish but also a selection of the most tasty desserts imaginable! This title, along with Rick Stein's Taste of the Sea and Rick Stein's Seafood Odyssey, has been re-released with a modernised cover to bring a fresh look to the series. Rick Stein's Fruits of the Sea is another bestseller for this charismatic Cornishman whose passion and enthusiasm have propelled fish cookery to a new prominence in Britain. With over 150 original fish and seafood recipes, including exotica such as Pan-fried Trout with Oyster Mushrooms and Escalope of Salmon with Champagne and Chive Sauce and simpler fare like Fillet of Cod with Saffron Mashed Potatoes and Warm Salad Niçoise with Preserved Tuna, this cookbook is the perfect accompaniment to Taste of the Sea and reaffirms Rick Stein's reputation as the nation's leading seafood chef.



My Kitchen Table 100 Fish and Seafood Recipes

My Kitchen Table  100 Fish and Seafood Recipes Author Rick Stein
ISBN-10 9781446416440
Release 2011-07-31
Pages 208
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Here are Rick Stein's top 100 fish and seafood recipes from all over the world. From light meals and quick lunches, pasta, rice and noodle dishes as well food to share, there is a recipe for every level of skill and occasion. Rick Stein's passion for flavour and enthusiasm for food shine through his recipes and his unerring ability to reassure nervous cooks will make this fish cookbook an invaluable resource.



Hundred Fish and Seafood Recipes

Hundred Fish and Seafood Recipes Author Rick Stein
ISBN-10 1849901589
Release 2011
Pages 208
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Rick Stein's name is synonymous with fish and seafood. There is no greater authority on the subject and his recipes are renowned for their quality and flavour. Here are his top 100 fish and seafood recipes from all over the world and, divided into light meals, hearty mains, quick lunches and food to share, there is a recipe for every occasion.



Rick Stein s Taste Of The Sea

Rick Stein s Taste Of The Sea Author Rick Stein
ISBN-10 9781446415559
Release 2017-01-26
Pages 224
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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 and cooking fish at home on a regular basis is seen as difficult and time-consuming. Rick Stein would have us change all that. In this cookery book, 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 s Far Eastern Odyssey

Rick Stein s Far Eastern Odyssey Author Rick Stein
ISBN-10 9781846077166
Release 2009
Pages 319
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Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls. In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country. Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.



Rick Stein s Long Weekends

Rick Stein s Long Weekends Author Rick Stein
ISBN-10 9781473530508
Release 2016-10-06
Pages 320
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To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.



Rick Stein s Spain

Rick Stein s Spain Author Rick Stein
ISBN-10 9781409074618
Release 2011-10-31
Pages 320
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'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.' Rick Stein In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches. With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country.



Rick Stein s Seafood Odyssey

Rick Stein s Seafood Odyssey Author Rick Stein
ISBN-10 0563551860
Release 2007-02-01
Pages 256
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Britain's number one bestselling seafood cookery author embarks on a world tour of seafood cuisine and creates over 150 fabulous new fish dishes inspired by his travels. Having sold over 100,000 copies in hardback, Rick Stein's bestseller is now available in paperback. Rick travels to some of the world's main centres of seafood excellence, picking up recipe ideas, sampling new ingredients and gleaning new techniques for preparing and cooking fish. Armed with the fruits of his travels, he returns from each destination to Padstow to create his own specially adapted and inspired fish and seafood 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 and the delightful fishing village of Hua Hin in Thailand where he enjoys Thai seafood cookery at its best and most authentic.



Fish Shellfish

Fish   Shellfish Author Rick Stein
ISBN-10 9781448142668
Release 2014-08-14
Pages 352
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Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.



Rick Stein s Complete Seafood

Rick Stein s Complete Seafood Author Rick Stein
ISBN-10 1580089143
Release 2008
Pages 264
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Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN'S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques. The most comprehensive full-color seafood instructional available, now in paperback. 2005 James Beard Cookbook of the Year. Carefully vetted and adjusted to correspond with North American fish and shellfish availability and sustainability. ReviewsFor all things fish related, we've found no better source than Rick Stein's Complete Seafood, a handsome, amply illustrated volume that details the selecting, handling, and cooking of every species imaginable." --Saveur (Top 100 Home Cook Edition) "Many step-by-step photos make clear how to scale, gut and fillet fish and how to handle a wide variety of shellfish and crustaceans...Cooking techniques are given the sam thoughtful, step-by-step treatment. And the text is compelling enough, with lots of first-person instruction, to read at bedtime."--Washington Post



Rick Stein s Coast to Coast

Rick Stein s Coast to Coast Author Rick Stein
ISBN-10 9781446415412
Release 2016-11-03
Pages 288
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Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and 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 and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and 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 and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world. There are recipes for classic treats such as Toad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such as Poached sea trout with sorrel hollandaise, and recipes for tasty favourites from your treasured holiday destinations: Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings including Hot bread pudding with armagnac sauce, Lemon Possett and Poached pears with mulberries and mascarpone ice cream. With brand-new recipes and a fresh design, Coast to Coast contains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.



Rick Stein s Food Heroes

Rick Stein s Food Heroes Author Rick Stein
ISBN-10 0563487526
Release 2004
Pages 204
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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 and to cook them simply. In his Food Heroes series, Rick hit the road again, travelling around Britain and Ireland, searching out the best produce, from bread to beer and lamb to cheese. The cookbook 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 and a delightful celebration of British and Irish ingredients and those who create them. Rick Stein OBE is one of Britain's top five TV chefs and his cookery credentials are impeccable. He is a best-selling BBC author with sales of over 1 million copies of his BBC Books.



Rick Stein s Seafood

Rick Stein s Seafood Author Rick Stein
ISBN-10 056349347X
Release 2006-09-01
Pages 264
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Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and 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 and expertise, and includes 200 of his tried-and-tested recipes. It is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish and seafood including US, Australian and 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 and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.



Under a Mackerel Sky

Under a Mackerel Sky Author Rick Stein
ISBN-10 9781448147243
Release 2013-09-12
Pages 320
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‘All men should strive to learn before they die what they are running from, and to, and why’ Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness. When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father's initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life. Eventually, Cornwall called him home. From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely unlikely nightclub where much of the time was spent breaking up drink-fuelled fights, Rick charts his personal journey in a way that is both wry and perceptive; engaging and witty. Shortlisted for the Specsavers National Book Awards 2013



Rick Stein From Venice to Istanbul

Rick Stein  From Venice to Istanbul Author Rick Stein
ISBN-10 9781448142729
Release 2015-07-30
Pages 320
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From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond – the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.



Rick Stein s Mediterranean Escapes

Rick Stein s Mediterranean Escapes Author Rick Stein
ISBN-10 9781446415573
Release 2012-08-21
Pages 216
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Approach the Mediterranean Sea from any direction and you know you've entered a different world. Rick Stein's culinary odyssey takes in both the islands and coast of this remarkable region. Travelling often by public ferry boat, and 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 and who is pressing the best olive oil. Rick's pick of more than 100 recipes includes Catalan Grilled Stuffed Mussels, Feta and Mint Pastries, Puglian Fava Bean Puree, Corsican Oysters with a Pernod and Tarragon Dressing, Moroccan Chicken with Preserved Lemon and Olives, Sicilian Orange Cake and Corfiot Rice Pudding. Fully illustrated with beautiful food photography by Earl Carter and landscape photography by Craig Easton, Rick Stein's Mediterranean is a fascinating journey into a rich and varied culinary heritage.



Rick Stein s India

Rick Stein s India Author Rick Stein
ISBN-10 9781448141067
Release 2013-06-07
Pages 320
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Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and 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, and slightly scorched naan shining with ghee and 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 and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.