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Rick Stein’s Mediterranean Escapes
35.00 JOD
Please allow 2 – 5 weeks for delivery of this item
Description
Approach the Mediterranean Sea from any direction and you know you’ve entered a different world. Rick Stein’s culinary odyssey takes in both the islands and coast of this remarkable region. Travelling often by public ferry boat, and encountering extraodinary people along the way, Rick has sought out the very best of the region’s food. This is a land where culinary trends are looked down upon. What matters is how good the lemons are this year and who is pressing the best olive oil. 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.Fully illustrated with beautiful food photography by Earl Carter and landscape photography by Craig Easton, Rick Stein’s Mediterranean is a fascinating journey into a rich and varied culinary heritage.
Additional information
| Weight | 1.135 kg |
|---|---|
| Dimensions | 2 × 22.5 × 28.3 cm |
| by | |
| Format | Hardback |
| Language | |
| Pages | 216 |
| Publisher | |
| Year Published | 2007-8-2 |
| Imprint | |
| Publication City/Country | London, United Kingdom |
| ISBN 10 | 0563493666 |
| 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 French Odyssey, Coast to Coast, Far Eastern Odyssey and 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. |
His repertoire of recipe books, restaurants and television programmes – not to mention an inexhaustible knowledge and infectious passion on the subject – have all helped him bring fish to the culinary forefront in the UK. |
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| Other text | For me he is the nonpareil telly chef because he always makes me drool like a slobberhound…Stein is like a plateful of smoked haddock, poached egg and mashed potatoes, a combination that is both unbeatably satisfying and fun. |
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