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Now, using his years of expertise and travel, Rick has updated and reinvigorated his classic Seafood - a comprehensive and inspirational guide to 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 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.
Rick Stein Puddings
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. 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.
In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 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. Beautifully illustrated with the obvious intention of making any mouth water this would be the perfect Christmas gift for any budding chef. Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves.
However, many of us still feel nervous about cooking it at home. Rick Stein's Seafood brings together his knowledge and expertise, and includes of his tried-and-tested recipes. The techniques section covers all the main preparation and cooking methods for each type of fish round, flat, shellfish etc , while the A-Z of fish is a comprehensive encyclopedia of fish and seafood including US, Australian and European fish.
The recipe section includes all the essential basic recipes, such as stocks, sauces, batters etc.
Useful cross references link all sections. Rick Stein's Seafood has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in Over fifty years ago Rick Stein first set foot in France. Now, he returns to the food and cooking he loves the most Rick's meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to 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. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.
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. The ultimate mezze spread of baba ghanoush, pide bread and keftedes.
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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.
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?
Rick Stein Puddings by Rick Stein - Penguin Books New Zealand
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. Sign in. Choose your subscription.
- Recommended Rick Stein Books.
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