Rick Stein's Mediterranean Escapes

Published to accompany Rick Stein's new five-part television series for BBC2, this new book starts where French Odyssey left off - at the mouth of the Rhone in the port of Marseilles. Reluctantly abandoning his idyllic canal boat, the Anjodi, Rick takes to the public ferry system which plies between the islands and coastlines of the Mediterranean. The book contains over 100 recipes divided by types of ingredient or types of dish - from mezze and tapas to calamari and couscous.Although Mediterranean food is always considered to be very healthy, by virtue of its ingredients, Rick will not shy from luxurious ice creams and sticky pastries and the book will also include basic recipes, accompaniments and sauces. He introduces the book with a diary of his gastronomic journey, recounting the many interesting characters and interesting dishes he discovered en route. Mediterranean food is first and foremost the simple cooking of simple ingredients so it translates extremely well into everyday dishes that cooks of all levels will enjoy making, and above all, eating.

Informationen zum Autor 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. Klappentext Published to accompany his new 6 part BBCTV series, this new book starts where "French Odyssey" left off, at the mouth of the Rhone in the port of Marseilles. Containing over 100 recipes from mezze and tapas to calamari and couscous, Rick explores the many and varied cuisines of the Med. "French Odyssey" sold over 240,000 copies and the TV series was one of BBC2's most highly rated shows in 2005. Zusammenfassung 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. ...

Klappentext

Published to accompany his new 6 part BBCTV series, this new book starts where "French Odyssey" left off, at the mouth of the Rhone in the port of Marseilles. Containing over 100 recipes from mezze and tapas to calamari and couscous, Rick explores the many and varied cuisines of the Med. "French Odyssey" sold over 240,000 copies and the TV series was one of BBC2's most highly rated shows in 2005.

Zusammenfassung

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.