Rick Stein Bücher

Der bekannte Fernsehkoch und Seafood-Experte Rick Stein präsentiert in diesem Kochbuch seine Favoriten aus aller Welt: vom Mittelmeer über den Nahen und Fernen Osten bis nach Amerika. Die mehr als 150 raffinierten, klassischen wie modernen Rezeptideen sind nach Genießerregionen gegliedert - Großbritannien & Irland, Westeuropa, Mittelmeer & Orient, Indien, Fernost, Australien, USA & Mexiko - und mit persönlichen Reiseberichten des Starkochs gespickt. Dieses Buch besticht nicht zuletzt durch sein elegantes, klares Layout und exzellente Food-Fotos. Genau das Richtige für alle Liebhaber der gehobenen internationalen Küche.

A stunning collection of Rick Stein's all-time favorite recipes and essays that celebrate the rhythms and rituals of home cookingHome is more than a place. It's a feeling.Rick Stein has spent his life traveling the world in search of cooking perfection from France and Italy to Australia and the far east - and inspiring millions of food lovers with the results. In Rick Stein At Home , he takes stock of his remarkable life and takes us into the rhythms and rituals of his home cooking. In his first book to celebrate his all-time favorite home-cooked meals, Rick shares over 100 very special recipes - from family classics that evoke childhood memories to newer dishes that have marked more recent personal milestones - along with unforgettable stories that celebrate his favorite ingredients, food memories, family cooking moments and more. Sharing the dishes he most loves to cook for family and friends throughout the year, Rick takes you inside his home kitchen unlike he's done in any previous book.Includes metric measures. 

Startersis one of three titles from Rick Stein's delightful new series of beautifully designed gift books. Rick has hand-picked 12 of his favorite recipes for Starters, which are straightforward and accompanied by a full-color photographs, so that everyone can enjoy the food of one of Britain's most respected and popular chefs."

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 Far East, and to sample the delicious spectrum of flavors In Vietnam, Rick Stein tracks down the best recipe for pho, a searing soup of vegetables, shrimp, chilli and fresh mint; in Cambodia he makes kroeung, a kind of aromatic curry; and he samples jhol, a light fish stew, in Bangladesh. Traveling on through Thailand, Sri Lanka, Malaysia, and Indonesia, he enjoys (and shows readers how to make) an array of inspired dishes. More than 150 new recipes, divided by country, are each complemented by Rick's colorful travel anecdotes and stunning location photography. From Thailand, he offers Oyster Omelettes and Green Papaya Salad. Malaysian dishes include Malaysian Fruit Salad with Tamarind, Chili, and Palm Sugar Dressing. Sri Lankan recipes include Potato Mustard Curry and White Pumpkin Curry. This lavish and unique collection evokes the magic of bustling markets, exotic locations, and exciting flavors.

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.

"Inspired by his gastronomic journey through the idyllic waterways of Southern France, 'Rick Stein's French Odyssey' explores French culinary tradition - perfect for aspiring cooks everywhere. The book is illustrated with food and location shots, tying in with the TV series to be broadcast on BBC 2"--Global Books In Print.

Rick's pick of more than 100 recipes includes Catalan Grilled Stuffed Mussels, Feta and Mint Pastries, Puglian Fava Bean Puree, Corsican Oysters with a Pernod and Tarragon Dressing, Moroccan Chicken with Preserved Lemon and Olives, Sicilian Orange Cake and Corfiot Rice Pudding.

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 detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques. The most comprehensive full-color seafood instructional available, now in paperback. 2005 James Beard Cookbook of the Year. Carefully vetted and adjusted to correspond with North American fish and shellfish availability and sustainability. ReviewsFor all things fish related, we've found no better source than Rick Stein's Complete Seafood, a handsome, amply illustrated volume that details the selecting, handling, and cooking of every species imaginable." --Saveur (Top 100 Home Cook Edition) "Many step-by-step photos make clear how to scale, gut and fillet fish and how to handle a wide variety of shellfish and crustaceans...Cooking techniques are given the sam thoughtful, step-by-step treatment. And the text is compelling enough, with lots of first-person instruction, to read at bedtime."--Washington Post