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 recip
Cadiz, Palermo, Copenhagen and more... Rick Stein goes in search of good food in fabulous locations, and all of them just a quick hop, skip and a jump from the UK. Rick Stein's Long Weekends will acco
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
The wry, perceptive, and strikingly evocative memoir of a much-respected chefRick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious,
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, ch
The wry, perceptive and brilliantly evocative memoir of one of Britain's best-loved cooks. Stein's formative years in the 50s were shaped by the Oxfordshire farm he was brought up on and his family's
Rick Stein explores the edible delicacies and delights found in Spain's diverse regions"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
Rick Stein's top 100 fish and seafood recipes from all over the world?From Smoked Haddock and Leek Tart to Grilled Squid and Chorizo Salad with Garlic, Rocket, Tomatoes, and Chickpeas,?there is someth
Rick has visited traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages, and the local cinnamon and rice farmers to learn about the authentic food of the
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 detaile
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 s
'Deserves a place on everyone's kitchen shelf' - Sophie Grigson Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as
