Bücher von Rick Stein

Real French home cooking with all the recipes from Rick's new BBC Two series. Over fifty years ago Rick Stein first set foot in France.

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.

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.

Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, the author cooks, eats and experiences Mexican food at its very best and most diverse. He covers topics ranging from seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo.

Whenever I hear the word curry, I m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish the perfect curry.

These are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop.Rick Stein's Simple Suppers is your new go-to cookbook. A collection of stylish, easy recipes for midweek, weekends and every eventuality in between.Chapters include:- Suppers for one: Easy croque monsieur, Steak with Chimichurri sauce- Suppers for two: Harissa lamb steak with chickpea mash, Aubergine braised with soy & ginger- Suppers with friends: Pilaf with buttermilk chicken & pomegranate, Puff pastry fish pie- Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts- One-pot suppers: Coconut prawn curry, Wild garlic & broad bean risotto- Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricotta

Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls.In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country.Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.

'Over my 55-year career, I've seen British cuisine transform. What we have now is an amalgam of our own rich repertoire of dishes, and the food and flavours of so many different cultures from the people who have made Britain their home - from meat and two veg to Pad Thai noodles. We have today what I believe is one of the most exciting cuisines in the world' - Rick SteinAccompanying the major new BBC2 series, Rick Stein's Food Stories is an exciting collection of new classics that celebrate modern Britain. Rick's recipes reflect his mouth-watering and heartfelt exploration of today's British cuisine and how different cultures have influenced the nation's evolving palate.Rick highlights traditional favourites such as Bangers and champ with red wine gravy, Crumpets with potted shrimp, and Tattie scones with smoked salmon and puts his twist on new food and flavours that have come to our shores, including Kubo pork belly adobo, Arroz roja and Paneer jalfrezi.With stunning food and location photography, Rick Stein's Food Stories also shines a spotlight on talented food heroes from all over the country, from food growers and producers to immigrant home cooks and rebellious young chefs. Let Rick take you on a delicious journey through our joyous and ever-changing food scene.