Rick Stein’s Coast to Coast

by Rick Stein

ISBN-10: 1846076145
ISBN-13: 9781846076145
Region: British
Publisher: BBC Books
Publication Date: November, 2008
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Publishers Information

About Rick Stein’s Coast to Coast

Publisher Web Link: http://www.eburypublishing.co.uk/

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. (http://www.eburypublishing.co.uk/)

Author Information

About Rick Stein

Author Web Link: http://www.rickstein.com/

Rick Stein is somewhat misleadingly labelled a ‘Celebrity Chef’. In fact, with his ex-wife Jill, he has four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty hotel bedrooms in the small fishing port of Padstow on the north coast of Cornwall, which have developed over the past 34 years. Two of his sons are currently working in the business. The Seafood Restaurant had a major refurbishment in January 2008, the new look restaurant now includes a convivial seafood bar right in the middle. The latest enthusiasm has been taking over a pub. The Cornish Arms, a couple of miles outside Padstow at St Merryn, is definitely not a gastro pub but maintains a busy public bar for the locals and features dishes like fish pie, grilled cod with mushy peas and scampi in the basket. Rick has also become a joint partner in a hotel and restaurant at Mollymook about three and a half hours drive from Sydney in Australia. Rick Stein at Bannister’s has a menu similar to The Seafood Restaurant but celebrating the seafood of the south coast of New South Wales.

Rick attributes the success of all this to a simple observation “Nothing is more exhilarating than fresh fish simply cooked”. It was this enthusiasm for seafood that led him to make his first TV cookery series Taste of the Sea in 1995. Since then he has made eight more. The first four were exclusively about fish and shellfish. After which he made two series in Great Britain and Ireland about small food producers who value the taste and quality of what they grow or make above everything, who he called his Food Heroes. After this he set his sights on the food and cooking of France which he discovered on a leisurely voyage down the canals of Southern France on a canal barge. The series, French Odyssey, and the book which accompanied it, were extremely successful partly because everyone loves rural France from Bordeaux to Marseille and the produce, particularly in the little local country markets, is so good.

Rick and his producer David Pritchard enjoyed making the French series so much that they decided to carry on where they had left off, in Marseille, by setting out into the Mediterranean for a series of Mediterranean Escapes. This TV series and book has Rick journeying by ferry and Land Rover through Corsica, Sardinia, Sicily, Puglia, Majorca, Catalonia, Corfu, Eastern Turkey and Morocco asking the question ‘what is so special about Mediterranean cuisine?’  He finds, in the local traditional cuisines of those countries, food of vibrancy and colour. His latest venture has been Far Eastern Odyssey a journey through Malaysia, Cambodia, Thailand, Vietnam, Bali, Bangladesh and Sri Lanka where, again, he celebrated the attraction of local food in a part of the world where the cooking is becoming ever better known for its light, healthy, spicy flavour. The TV series and accompanying book came out in July 2009 with a final programme due out just before Christmas. He starts filming a series about the food of Spain and Portugal next April.

All of this represents his philosophy on food, eating and restaurants, which is that cooking and eating together are generous activities, which should be taken seriously but should also resound with joy. All the books and films show a commitment to the quality of food too and a concern for sustainability in fishing and good husbandry in farming.

In the last few years Rick has also been commissioned by the BBC to make a number of one-off documentaries not all to do with food. They include Betjeman and Me - Rick Stein’s Story (2006), celebrating the life and work of the much-loved English poet who knew Cornwall well; Rick Stein and the Japanese Ambassador (2006) a programme where Rick went to Japan to learn about Japanese fish cookery and Rick Stein in du Maurier Country (2007) where Rick paid a personal tribute to the novelist Daphne du Maurier who lived most of her life in his beloved Cornwall.  Rick’s one off special, Memoirs of a Seafood Chef, was broadcast by the BBC in January 2009. Rick is currently working on a programme about Italian food and Opera which goes out in April 2010.

In a long career as a chef, Rick has cooked twice for Tony Blair at 10 Downing Street, once for the French President Jacques Chirac and, on another occasion, for the Queen and Prince Philip to celebrate the Golden Jubilee in which all her past prime ministers were invited. He was awarded an OBE in 2003 for services to West Country Tourism.

Rick still lives part of the year in Padstow. He misses the company of his small Jack Russell, Chalky, who died in January 2007 but remembers that he had a very good long life. He was 18 when he died.

Rick now has a house in Sydney and a holiday retreat in Mollymook with his fiancée, Sarah Burns and regards Australia as his second home. (http://www.rickstein.com/)

Cookbooks by Rick Stein

Recipe Index

Recipe index coming soon.