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.
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.
