• RICK STEIN''S SECRET FRANCE

    Rick Stein

    Discover the enchanting essence of authentic French home cooking with the man who introduced us to it.

    Fifty years ago Rick Stein first set foot in France. Now, he returns to the food and cooking he loves the most ... and makes us fall in love with French food all over again.

    In search of the new French Idyll, Rick's meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to rural Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comte, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more.


    France is the culinary cradle of Europe, blessed with exquisite food and wine, and it's born a generation of classical cooks. We think we know French cooking, but we are about to discover true, rustic French cooking: simple fare, wonderful ingredients, all perfectly assembled.

    In Secret France, Rick goes off road through hidden towns and sleepy villages to discover the true heart of the enchanting country that had the biggest influence on his cooking. Through vibrant, fresh and uncomplicated recipes he finds the true essence of a food so universally loved, and far easier to recreate than you think.

  • Anglais RICK STEIN'S FRENCH ODYSSEY

    Rick Stein

    Explores French culinary tradition. Beginning with a diary of the author's trip and then divided into 6 chapters, with recipes at the back, this book is illustrated throughout with food and location shots. With over 100 recipes, the author's gastro-tour will motivate every reader to try French cooking again and again.

  • Anglais RICK STEIN''S INDIA

    Rick Stein

    What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? The author journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food. He also uncovers recipes for kormas, spiced fish and slow-cooked biryanis.

  • RICK STEIN''S LONG WEEKENDS

    Rick Stein

    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.

  • A guide to the authentic food of Southeast Asia. It helps readers learns how to make Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices. It includes the recipe for Pho Bo, a Vietnamese beef noodle soup. It features over 150 recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali.

  • Anglais Rick Stein's Spain

    Rick Stein

    '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 location and recipe photogrphs, this is an essential book for food-lovers as well as a stunning culinary guide to a diverse country.

  • 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.

  • 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.

  • Explores French culinary tradition. Beginning with a diary of the author's trip and then divided into 6 chapters, with recipes at the back, this book is illustrated throughout with food and location shots. With over 100 recipes, the author's gastro-tour will motivate every reader to try French cooking again and again.

  • Anglais Rick Stein Starters

    Rick Stein

    Rick Stein has handpicked 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, this is a selection of delicious and inspiring dishes.



    These pocket-sized cookbooks are simply bursting with delectable recipe ideas and, at such a reasonable price, make an irresistible gift or even a souvenir of a memorable meal at one of Rick Stein's restaurants.



    Along with the other titles that complete the series, Main Courses and Puddings, all the 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.

  • What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? The author journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food. He also uncovers recipes for kormas, spiced fish and slow-cooked biryanis.

  • Anglais Under a Mackerel Sky

    Rick Stein

    '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

  • Anglais Fish & Shellfish

    Rick Stein

    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.

  • 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.

  • 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.

  • Un livre de référence écrit par un professionnel. L'objectif est non seulement de maîtriser la cuisine du poisson mais aussi de revisiter, de façon didactique, la cuisine traditionnelle (occidentale et asiatique) par des ingrédients, des techniques très variés.

    Plus de 200 recettes originales ou traditionnelles pour réaliser une cuisine saine et raffinée.

    Un recensement très complet des poissons les plus courants, de très belles planches illustrées des espèces les plus fréquentes.

  • This is both an inspirational collection of recipes and a delightful celebration of British and Irish ingredients and those who create them.

  • A guide to the authentic food of Southeast Asia. It helps readers learns how to make Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices. It includes the recipe for Pho Bo, a Vietnamese beef noodle soup. It features over 150 recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali.

  • 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.

  • "My family's favourite TV chef (he's done more to teach my children to cook than I have)... [he] has a knack for pulling together the dishes that best sum up countries and regions." Diana Henry, The 20 best cookbooks to buy this autumn OFM Food Personality of the Year 2017 Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick.

    Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse.

    Whether it's the farmers' markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients.

    Showcasing Rick's authentic style, with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.

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