Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World [Hardcover]

 

 

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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

A very good book with a wide range of recipes, and also well laid out. Recommended by a friend who clearly has used his copy extensively - given the amount of stains throughout the book!

Recipes with a coastal slant; food from land & sea inspired by travels across the world along with his own travel stories add up to another book, written in the typically relaxed Rick Stein way.

'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.....'

BBC Books/2008
To avoid possible duplication - there are two different cover pictures available on the hardback edition.

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 has sent me sniffing around all over the place looking for lovely dishes in all corners of the globe....'

- and that is precisely what this well-produced, chunky tome contains!

Simple, but appealing board covers open to 287 high quality pages, split over main chapters:

1. Britain & Ireland
2. Western Europe
3. Mediterranean & Middle East
4. India
5. Far East
6. Australia & New Zealand
7. The Americas

along with sections:

* 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 full colour photography but not all of the dishes are featured, which may prove slightly negative to those of us who like to see what we are aiming for on the plate!
However, I feel it is still not worth dropping a full star from five - maybe only half a star!
(Some more sensitive readers may not appreciate the photograph accompanying the rabbit recipe - please see above image)!

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 photographed on page 115!

Other recipes in this 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 brūlée 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

'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.'

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2.0 out of 5 stars Does not contain the recipes it claims to
I have given this book two stars, not because it is a bad cookery but because it does not contain the recipes it claimed to. Read more

Published 23 days ago by George Elliott

1.0 out of 5 stars Very disappointed
Having enjoyed many Rick Stein books, I was very pleased to receive this book for Christmas. However after flicking through the book I was hugely disappointed to discover so many... Read more

Published 1 month ago by Mary Macdonald

3.0 out of 5 stars Not Bad
This cookbook contains a very varied set of recipes from around the world from England to India and Mexico. Read more

Published 11 months ago by CPlumb

1.0 out of 5 stars nice pictures and good to read but contains too many hard to source ingredients
i like rick stein, and i like his books (i have both of the "food heroes" books and his fish book), but i find that they are too often too difficult to reproduce and include... Read more

Published on 16 July 2009 by Hambletta-Maud

5.0 out of 5 stars A Simple Easy to Read Cook Book
This book is one of Rick Stein' best yet! I found it very easy to follow, and the pictures are also great. He aslo has a nice intro at the beginning. Read more

Published on 11 July 2009 by Mr. C. T. Barrett

4.0 out of 5 stars Not just fish
Another great book from Rick, every recipe I have tried so far has been delicious.

Published on 26 May 2009 by lizzafezza

5.0 out of 5 stars Cookery Books
Bought this as a present. I chose it because I would have been happy to receive it, in fact I am hoping my friend will let me have a lend! Read more

Published on 2 Feb 2009 by The Informer

4.0 out of 5 stars Nice book!
Some great recipes in here, Rick has not lost his touch. I got this for a friend and have subsequently enjoyed many of the recipes very much - yum!!

Published on 30 Jan 2009 by Mark

5.0 out of 5 stars Rick's writing style is the best - coast to coast, great value
Enjoy Rick Stein's cookery books....his written style is familiar and so enjoyable....beats all the noisy/in your face chef books out there by a mile. Read more

Published on 21 Dec 2008 by Courtney Brown

5.0 out of 5 stars For fish lovers the world over!
Rick stein is a seafood god among men. His worldly travels have inspired generations to cook and too cook with confidence using ingredients not usually on your average menu... Read more

Published on 7 Dec 2008 by K. D. Squire

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