Product Description

Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world.There are classic treats such as Toad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such as Poached sea trout with sorrel hollandaise, and tasty favourites from your treasured holiday destinations: Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings including Hot bread pudding with armagnac sauce, Lemon Possett and Poached pears with mulberries and mascarpone ice cream. With brand-new recipes and a fresh design, "Coast to Coast" contains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.

Product Details

• Amazon Sales Rank: #3248 in Books
• Published on: 2008-10-02
• Original language: English
• Binding: Hardcover
• 288 pages

About the Author
Rick Stein OBE is one of Britain's favourite cookery writers and chefs. In 2004 he was named the BBC Food Personality of the Year. His tv programmes include Rick Stein's Taste of the Sea and Seafood Lovers' Guide,which won the Television Programme Award at the Glenfiddich Award for Food Book of the Year, and Taste of the Sea, which won both the 1995 Andr ' Simon Memorial Fund Food Book Award and the 1996 Good Food Award for Cookery Book of the Year. His seafood book, Rick Stein's Seafood, won the coveted James Beard Foundation Cookbook of the Year Award in 2005.

Customer Reviews

'Food from the land & sea inspired by travels across the world.....'
....this super book is a COMPILATION of over 130 of his most popular dishes 'evoking the pleasure and flavour associated with the coast', coupled with his own travel stories - all written in the familiar, relaxed Stein way.

BBC Books/2008

'Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer.'

From the acknowledgements:-

Amongst others, Rick pays tribute to his new commissioning editor, 'who saw the sense of a book of recipes as a record of all the parts of the world that have influenced me in my cooking......'

From the introduction:-

'.....I'm just someone with an enthusiasm for food and a curiosity that that's sent me sniffing around all over the place looking for lovely dishes in all corners of the globe....'

....and that is precisely what this chunky tome contains!

Colourful, simply appealing board covers open to 287 high quality pages, split over 7 chapters:-

Britain & Ireland
Western Europe
Mediterranean & Middle East
India
Far East
Australia & New Zealand
The Americas

plus

basic recipes (inc. dashi, duck confit, Thai red curry paste)
preparation techniques (inc. butterflied lamb)
specialist ingredients suppliers

sandwiched between an introduction and a full index.

Each chapter opens with a full page of typical RS banter giving the background to the recipes which follow.
Each recipe has a bold title, (with a translation, if applicable) followed by a general opening narrative, the full list of ingredients, the number of servings and a clear method.
The book has superb full colour photography throughout, but not all of the dishes are featured, which may prove slightly negative to those of us who like to see what they are aiming for on the plate!
However, I feel it is still not worth dropping a full star from five - maybe only a half!

From Pizza Margherita:-

'This isn't any old recipe for pizza - this is my recipe, and it's worth making for the following reasons.
Firstly, the dough will give you the lightest, crispiest, thinnest base.
The buffalo mozzarella will give you a very good-tasting cheese on a pizza, and the use of the best vine-ripened tomatoes, peeled and seeded, then concentrated in hot olive oil, will give you a really fresh tomato sauce.
I add a bit of oregano and garlic, too, but basically this is just a pizza Margherita , which is finished with fresh basil leaves and said to resemble the Italian flag - i.e. red tomato, white mozzarella and green basil.......'

and the finished product is duly photographed on page 115!

Other recipes in this delightful book include:-

Hugo's breakfast fishcakes
Creamy chicken and asparagus soup
Cauliflower cheese
Poached salmon with cucumber and dill salad
North Atlantic prawn pilaf
Stein's classic Cornish pasty
Roast rib of beef with Yorkshire puddings and roasties
Raspberry cranachan
Carbonnade of beef à la flammade
Sole Véronique
Beef Stroganoff with matchstick potatoes
Couers à la crème with raspberries
Crème brûlée ice cream
Moussaka
Crab linguine with parsley and chilli
Matar peneer
Keralan curry with prawns and kokum
Crisp Chinese roast pork
Sri Lankan fish curry
Cured duck breasts with melon, soy and pickled ginger
Pavlova with cream and passion-fruit
Char-grilled beef tortillas
Hangtown fry
Strawberry and vanilla shortcake

......'Really good local dishes tell me more about the thoughts, habits and enthusiasms of a foreign country than museum visits or a walk round a famous cathedral.....'

a sobering tale.
One must admire the bravery of Rick Stein. As well as being a great cook, he has gone through some of the most challenging situations. In this book he tells of the astonishing three month period when his body grew amazingly rapidly until he was over 300 miles tall. Given that the air grows so thin at that height that it cannot support life, Rick often spent his time sitting down, roughly covering a space the size of Wales, his feet cooling in the soothing waters of his beloved Cornwall. Of course, when he slept, he would indeed, as the title of this account suggests, reach fully from the coast of East Anglia to North Wales. Many of us will remember the time of "Giant Rick Stein" with horror and grief, given the damage and the general unpredictability of life then. Now we see how difficult things were for him, and yet he kept cooking. A giant in every sense of the word.

well trodden
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie