Celebrity Chefs - Rick Stein
Rick Stein: Starters
Rick has hand picked 12 of his favourite recipes for Starters from his entire collection to appear in this charming gift book. From the chef famed for his championing of home-produced fresh ingredients, it is a selection of delicious and inspiring dishes. These pocket-sized books are simply bursting with delectable ideas and, at such a reasonable price, will make an irresistible gift or even a souvenir of a memorable meal at one of his restaurants. Along with the other titles that complete the series, Main Courses and Puddings, all recipes are straightforward and accompanied by a full colour photograph so that everyone can enjoy the food of one of Britain's most respected and popular chefs.
Rick Stein's taste of the sea
This book 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. With over 150 delicious recipes it demonstrates the huge versatility of food from the sea 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. 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 Taste of the Sea
This book 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. With over 150 delicious recipes it demonstrates the huge versatility of food from the sea. Good condition for a second hand book. Internally fine.
Simply the best
Simply the Best presents a collection of recipes and menu selections from twelve celebrity chefs, including Rick Stein, Gary Rhodes and Ken Hom. Each chef contributes a four or five course menu with wine suggestions. Some light yellowing to the edges of the pages and jacket, but a very nice copy.
Rick Stein's fruits of the sea
Some very minor shelf wear. Rick Stein provides 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. The book accompanies the eight-part television series of the same name.
Penguin Classic Cookery Collection - 8 Books - Various - Z99
This set offers a selection of core cookery titles that expertly deal with the essentials by some of the most talented of practitioners. Elizabeth David is one of the most inspirational food writers ever and Nigel Slater is no less of a genius! Rick Stein shares the secrets of his Seafood Restaurant while Jane Grigson blends culinary history with recipewriting of the highest quality. Finally, Lindsey Bareham presents the definitive collection of soup recipes. It's no exaggeration to suggest that every cook needs this set, regardless of ability or ambition!
Rick Stein's Seafood Odyssey (2 Discs)
A quest to bring home the finest seafood recipes and techniques from around the world. ; ; There is much more to Seafood Odyssey than cooking fish: it is also a fascinating cultural adventure. Setting off from Naples where a tour of the vibrant fish market is 'pure theatre' the series also sees Rick in Goa; where fresh spices fresh seafood and minimal cooking are the secrets of delicious meals; oyster-harvesting in Chesapeake Bay in America; plus visits to Australia and Thailand. Underlying all is Stein's beloved Cornwall where he cooks the recipes he brings back from his travels.
My Kitchen Table: 100 Fish and Seafood Recipes
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.
Rick Stein's Seafood Odyssey
Seafood Odyssey sends Rick Stein on a fascinating cultural adventure - globetrotting in search of the finest seafood recipes.Discovering the best seafood cuisine from Europe to America from Goa to Australia he brings their techniques and secrets back to his own kitchen in Cornwall.Rick Stein is the nation's leading seafood chef. His restaurants in Padstow Cornwall are legendary and his numerous TV series and books have seen his uncomplicated cooking methods wonderfully flavoured dishes and infectious enthusiasm convert thousands to the delights of seafood.Visiting the great coastal culinary centres of the world: Rick Stein's quest is to discover the most exhilarating unusual and delicious seafood dishes. Ever the enthusiast we find Rick relishing the vibrant fish market of Naples and the Spanish seafood festival in Galicia. He introduces us to some mouth-watering local delicacies - from blue-swimmer crab cakes in Maryland - to North Sea cod with cabbage and beer in Suffolk. The spicy vibrant flavours of the Far East are brought vividly to life when Rick savours the fresh spices succulent seafood and minimal cooking of Goa and the amazing street cuisine of Thailand.Back in his own kitchen Rick demonstrates how easy it is to bring these skills and flavours to your own cooking creating a range of exciting straightforward and delicious seafood recipes.
Rick Steins Mediterranean Escapes
In this stunning series Rick Stein continues on his culinary journey leaving Marseille where his French Odyssey ended and heading for the Mediterranean coastline. Travelling by ferry and road Rick seeks out the elements that make Mediterranean cooking so special – the local ingredients bursting with sunshine; a respect for frugality and tradition and a sophistication derived from generations of growing and cooking a few key ingredients. From Corsica Sardinia Sicily and Puglia to Corfu Mallorca and Catalonia and on to Morocco and Turkey Rick samples traditional recipes and local delicacies revelling in an enormous culinary mosaic full of colour taste and smell created by Arabs Greeks Italians Spanish and Turks. Inspired by the culture the cuisine and the landscape Rick recreated his own delicious recipes that can be recreated at home such as sautéed squid and chorizo salad inspired by a visit to the Boqueria market in Barcelona; Mallorcan-style chicken with sobrasada; Sicilian fennel sausage; the traditional Moroccan dish of Kefta Mkaouara and Turkish Style flatbread lahmacun.
Rick Stein's French Odyssey
Award-winning chef Rick Stein embarks on an idyllic gastronomic journey.Rick Stein is returning to a Marseille restaurant where he claims to have had one of the best seafood lunches imaginable; but the celebrated cook is in no hurry. He is travelling by barge through the waterways of Southern France and is intent on sampling the local culinary delights on the way. Rick leaves Cornwall for the mouth of the mighty Girdone river in Bordeaux where he boards the Anjodi - an eighty-year-old hundred foot long barge - and meets the captain Bernard a man who fortunately knows the best bars wine producers and restaurants along the 800 kilometre journey. For Rick this is a journey of inspiration and discovery. In each step of his trip he delights in the local products and techniques and demonstrates how to make traditional recipes from the artichoke salads of Brittany to the traditional Agen dish of rabbit with prunes; from the famous sausages of Toulouse to the cassoulet of Castelnaudry; and from John Dorey cooked in the vermouth of Marseille to a Carmargue speciality of roast bass and fennel.A feast for the senses Rick Stein's French Odyssey is a souvenir of an unusual and idyllic journey through rural France and a celebration of a rich gastronomic tradition.
Rick Stein's Mediterranean Escapes (2 Disc)
In this stunning series Rick Stein continues on his culinary journey leaving Marseille where his French Odyssey ended and heading for the Mediterranean coastline. Travelling by ferry and road Rick seeks out the elements that make Mediterranean cooking so special - the local ingredients bursting with sunshine; a respect for frugality and tradition and a sophistication derived from generations of growing and cooking a few key ingredients. From Corsica Sardinia Sicily and Puglia to Corfu Mallorca and Catalonia and on to Morocco and Turkey Rick samples traditional recipes and local delicacies revelling in an enormous culinary mosaic full of colour taste and smell created by Arabs Greeks Italians Spanish and Turks. Inspired by the culture the cuisine and the landscape Rick recreated his own delicious recipes that can be recreated at home such as sautéed squid and chorizo salad inspired by a visit to the Boqueria market in Barcelona; Mallorcan-style chicken with sobrasada; Sicilian fennel sausage; the traditional Moroccan dish of Kefta Mkaouara and Turkish Style flatbread lahmacun.
My Kitchen Table: 100 Fish and Seafood Recipes - Rick Stein - Food & Drink: General
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.
Rick Stein's French Odyssey (DVD)
Along his gastronomic journey through the idyllic waterways of Southern France, Rick Stein's French Odyssey explores French culinary tradition - perfect for aspiring cooks everywhere. Deliciously filmed, Rick's culinary tour on an ancient barge takes him via the Canal du Midi from the Atlantic to the Mediterranean. His final destination is a little restaurant near Marseilles where he had the best seafood lunch imaginable.On his journey Rick samples regional foods from country stew in Castelsarrasin to the Montaine Noire hams of Castelnaudary. Further south he stops over in the Languedoc wine region and samples local delicacies before heading towards Marseilles via the Canal du Rhone.