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Stein, Rick ListingsIf you cannot find what you want on this page, then please use our search feature to search all our listings. Click on Title to view full description
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Stein, Rick Rick Stein's Mediterranean Escapes
BBC Books 2007 0-563-49366-6 / 9780563493662 Hardcover
Hardback with D/J in good condition.A favourite pastime of the English - whenever the sky is grey - is to thumblovingly through sumptuous recipe books such as Rick Stein's MediterraneanEscapes and be transported to sunnier climes while (simultaneously) beinginspired to tackle these delicious-sounding recipes. To read this book is very much like entering the exotic world the author unfolds for us, and Stein's culinary journey takes us through all the islands and along the coast of this exquisite region. For Stein, this is as much a book about the striking personalities he met along the route as he located the region's finest cuisine. And as the people he met reminded him over and over again, culinary'trends' are simply not considered in this region: the crucial thing is the quality of the ingredients and who are the best producers of such essential commodities as olive oil.All of this, of course, chimes perfectly with Stein's own views on such issues, and he commendably ignores the various trends currently driving much cookery, presenting to us here a hundred recipes, including Feta and Mint Pastries, Corsican Oysters with a Pernod and tarragon dressing, along with many others that will inspire and delight. Heat Magazine, September 1, 2007.An antipasti antidote to the greasy chips and soggy anorak of an excuse for summer that we've had to put with, every page of this book is a ray of sunshine. Beautiful photographs of bell towers in Corfu and Corsican coastlines will make you wish you were born the child of a peasant fisherman, while the food will make make you rejoice for your KitchenAid mixer and that Global knife
Price:
13.00 GBP
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Stein, Rick Rick Stein's Seafood
BBC Books 2001 0-563-53417-6 / 9780563534174 Hardcover
Condition good, one small tear back of dj repaired, a dedication inside front. Isbn 0-563-53417-6, 0563534176.Hitherto, the contents of Rick Stein's Seafood have been accessible only tostudents of the Padstow Seafood School, as course notes in a loose-leaf binder. Now the teachings of this remarkable establishment are made availableto a wider public, in amply illustrated form at once lucid and sumptuous.This is both a technical manual and an extraordinarily comprehensive collection of recipes; and the tone throughout is correspondingly sober and professional. The first hundred pages cover technique--not just cooking seafood,but buying and preparing it, too--in great thoroughness, from scaling andgutting fish, skinning eels (requiring a butcher's hook and a pair of pliers, if you can face it), through deep-frying, poaching, steaming, grilling,to opening oysters and tenderising octopus (not, as you might suppose, by bashing it repeatedly against a rock, but in the oven).The recipes group fish not just by species, but by shape: large fleshy fish, flat fish, small round fish, crustaceans and so on a sensible approach, since within these categories the fish are to an extent interchangeable. Austerely, the recipes are neither prefaced with an introductory blurb nor sourced, but they are of the most distinguished provenance. Salmon en Croute with Currants and Ginger, for example is a famous George Perry-Smith recipe; the neighbouring Escalopes of Salmon with Sorrel Sauce derives from the Triosgros brother; while the interestingly strange Pernod and olive oil dressing with which Stein anoints grilled Dublin Bay prawns co
Price:
18.00 GBP
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Stein, Rick Rick Stein's Seafood Odyssey
BBC Books 2002 0-563-55186-0 / 9780563551867 Paperback
Paperback in good condition, but some creasing to cover. 2002 BBC Books edition, our cover different to one shown.Review - Exotic spices, traditional fare and flavours from throughout the world can be found in abundance in the latest Rick Stein offering-Seafood Odyssey.From the classic cookery of France to the Far East and Thailand, Rick Steinhas undertaken a personal journey to bring back flavours from Europe and more exotic climes. Travelling with his curiosity and the childlike delightin discovering new flavours, he has sampled each country's unique cooking styles, tastes and textures and bound them up in a book to enjoy in all kitchens and, of course, on all dinner tables! Culinary classics like the Charleston Seafood Gumbo, Baked Whole Sea Bass (with roasted red peppers, tomatoes, anchovies and potatoes) and Kedgeree of Arbroath Smokies, are mixed inwith more unusual dishes such as Indian Sardine and Potato Curry Puffs, Singapore Chilli Crab and the French Tarte aux Moules (highly recommended).In addition to providing clear and concise recipes with mouth-watering pictures of the finished dish, there are also delicate watercolours illustrating the groups of different fish and shellfish. Rick Stein's love of the manyvarieties of fruits de mer shines through as he describes each ingredientand recipe with loving flair and encourages the reader to experiment with seafood in the kitchen. --Rebecca Loades --This text refers to an out of print or unavailable edition of this title.Book DescriptionNot without reason is Rick Stein Britain's favourite seafood chef. His uncomplicated cooking methods, wonderfully flav
Price:
9.00 GBP
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