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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 new series of Food Heroes he is back on the road, travelling around Britain and Ireland, searching out the best produce, from bread to beer and lamb to cheese. He meets the suppliers who emerge as the champions of good food, putting the importance of quality and taste above profit. 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. The book contains over 100 of Rick's favourite recipes, many of them traditional, all of them with his own special spin. |
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In this companion volume to the "Rick Stein's Food Heroes" cookbook, Rick Stein has compiled a directory of the best food producers, suppliers and retailers in Great Britain and Ireland. The criteria for entry are based on the quality of the produce, assessed by personal testing and experience. "Rick Stein's Guide to the Food Heroes of Britain" sets out to encourage readers to explore the small-scale side of food production. Divided into ten chapters by food type, the suppliers are arranged alphabetically within each chapter by region. Entries show whether suppliers offer direct sales, mail order or internet service and those using local ingredients or traditional methods. |
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"Rick Stein's Food Heroes" salutes those people who work hard, in the face of market pressures and often widespread indifference, to make available the very best British produce: cheese, eggs, poultry, meat and game, fruit and seafood. Some are more familiar than others, such as Mrs Kirkham's remarkable Lancashire cheese #40, but they are merely the most prominent among more than 300 producers and suppliers listed in an extraordinarily thorough and useful directory. The book also incorporates over 100 new recipes, including Rick Stein's own variations on traditional British dishes, such as "The Definitive Welsh Rarebit". |
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Even the keenest cook can find the prospect of preparing and cooking fish at home a little daunting. In "Rick Stein's Seafood", Rick helps to allay these fears as he combines practical advice, step-by-step techniques and fabulous recipes to create the ultimate companion to fish cookery. Discover the techniques for preparing and cooking the different types of fish found in the A-Z guide section of the book. There are 200 tried-and-tested recipes, which include essential basic recipes, such as stocks, sauces and batters. Also learn how to select fish and complementary ingredients. |
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"Rick Stein's Seafood Lover's Guide" is an eye-opener in the richness and variety of the fish and shellfish harvested around the country's coast, where to buy it and how to cook it and eat it. Starting from his home in the west country, Stein travels the length of a coastline "of matchless beauty", talking to fishermen, suppliers and cooks. Each regional section contains a choice selection of expertly crafted and delicious recipes designed to show off the superlative quality of the seafood, together with maps and listings of seafood restaurants, fish and chip establishments, fishmongers, seafood suppliers and smokers. |
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Exotic spices, traditional fare and flavours from throughout the world can be found in abundance in "Rick Stein's Seafood Odyssey". From the classic cookery of France to the Far East and Thailand, Rick Stein has undertaken a personal journey to bring back flavours from Europe and more exotic climes. Travelling with his curiosity and a childlike delight in 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! Including over 100 clear and concise recipes, with mouth-watering pictures of the finished dish and delicate watercolours illustrating the groups of different fish and shellfish, the book truly is a seafood odyssey. |
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Where "Rick Stein's Taste of the Sea" was a kind of introduction to seafood cooking, "Rick Stein's Fruits of the Sea" is aimed more at fish enthusiasts. It comes as little surprise then that Stein opens with recipes like Basque Squid Stew, Moroccan Fish Tagine, Seafood in a Crab and Ginger Broth, and Mussels with Turmeric, Cumin, and Coriander. He breaks his recipes into soup, stews, and clear broths; light lunch dishes; hot and spicy fish; deep-fried fish; summer fish and salads; fish from colder climates; elegant fish dishes; quick and simple fish; hand-held and party food; and food to finish with. You'll also find basic stocks and sauces and a list of alternative fish for the American and Australian. This user-friendly book will launch anyone on a discovery of seafood. |
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Rick Stein shares his scrumptious secrets of successful fish cookery in "Rick Stein's Taste of the Sea". 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. |
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"Nothing is more joyful or exhilarating than fresh fish simply cooked". This is the simple philosophy expounded in "English Seafood Cookery" by Rick Stein, whose television series have shown us how to create inspired dishes with high quality local produce from British coastal waters. Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet. Drawing on culinary traditions from around the world, Rick Stein presents the recipes he serves at his Seafood Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways. |
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Rick Stein's Seafood Restaurant in Padstow, Cornwall, is now recognised as the best fish restaurant in Britain. In "Fish" he has chosen 10 of his favourite fish recipes that use the least possible ingredients to make the most of the flavours and texture of fresh fish. He uses a variety of cooking methods including poaching, grilling and baking. From salmon tartare to cacciucco, Italian fish stew, these recipes are easy to follow and delicious to taste. |
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"Cook Fish (Book and Video)" covers a selection of Rick Stein's favourite fish recipes for all occasions with easy to follow instructions, tips on preparation, cooking and shopping. Notes on nutritional value and fat content are also provided along with appropriate freezing instructions. |
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