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Rick Stein’s French Odyssey
35.00 JOD
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Description
Rick Stein embarks on a journey of gastronomic discovery from Padstow to Bordeaux and then to Marseille. The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics – Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin – as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein’s French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.
Additional information
| Weight | 1.143 kg |
|---|---|
| Dimensions | 1.9 × 22.1 × 28.3 cm |
| by | |
| Format | Hardback |
| Language | |
| Pages | 216 |
| Publisher | |
| Year Published | 2005-9-5 |
| Imprint | |
| Publication City/Country | London, United Kingdom |
| ISBN 10 | 0563522135 |
| About The Author | Rick Stein's passion for using good quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including Mediterranean Escapes, Coast to Coast, Far Eastern Odyssey and Rick Stein's Spain.Rick is a firm supporter of sustainable farming and fishing techniques, which he strives to maintain in Padstow, Cornwall, where he runs four acclaimed restaurants and a seafood cookery school, as well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he opened a restaurant, Rick Stein at Bannister's, in 2009. |
It goes without saying that the recipes in this book are delicious |
|
| Other text | A must for fish lovers |
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