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Rick Stein's Far Eastern Odyssey Hardcover – 23 Jul 2009

264 customer reviews

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Product details

  • Hardcover: 320 pages
  • Publisher: BBC Books (23 July 2009)
  • Language: English
  • ISBN-10: 1846077168
  • ISBN-13: 978-1846077166
  • Product Dimensions: 19 x 3.8 x 24.1 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (264 customer reviews)
  • Amazon Bestsellers Rank: 2,758 in Books (See Top 100 in Books)

More About the Author

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, Rick Stein's Spain and Rick Stein's India.

Rick has always believed in showcasing local seafood and farm produce in his four restaurants in Padstow, Cornwall, where he also has a seafood cookery school, food shops and a pub in the nearby village of St Merryn. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he also has a seafood restaurant by the sea in Mollymook, NSW.

Product Description

Book Description

Rick Stein's evocative cookbook captures the sensational flavours and vibrant atmosphere of the Far East.

About the Author

Rick Stein is a well-loved and respected chef, TV presenter and author who has produced an array of award-winning books and television series, including Rick Stein's Seafood, Seafood Lover's Guide, Taste of the Sea, Food Heroes, French Odyssey, Mediterranean Escapes and most recently Coast to Coast. All of his books and programmes show a commitment to good-quality produce, sustainable fishing and good husbandry.

Rick owns four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty guest bedrooms in the small fishing port of Padstow, Cornwall. In 2003, Rick was awarded an OBE for services to West Country Tourism. He divides his time between Padstow and Australia, which he regards as his second home.

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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

27 of 27 people found the following review helpful By Ms. E. Gomez on 1 Nov. 2009
Format: Hardcover
I watched 4 episodes of the series on iplayer in one sitting and I loved it s much that I went straight onto Amazon to buy the book. I am a bit of a novice when it comes to Asian cooking but so far I have tried three recipes and they have all been to die for, and made me really proud thinking I have been able to produce such a exotic and tasty plate of food. I tried the Cambodian carrot and green mango salad with crispy fish and sweet and sour dressing (nothing like sweet and sour chinese sauce by the way!!), the Coconut and chilli crab (this was delish!) and green Thai curry, and they have all been divine, even my boyfriend said that it tasted better than the restaurant!

I did have to make myself a list with all the "unusual" ingredients (conveniently listed and explained in the last section of the book) and visit an Asian superstore (I had never been to one before but I felt like a kid in a candy store!). Living in London I was spoilt for choice, I highly recommend Wing Yip Asian superstore (I think they have also have Wing Yip Stores in Manchester and Birmingham but the also have a website).

Some recipes might seem a bit scary when you look at the long list of ingredients but once you get down to it is nowhere as complicated as it sounds!

My only criticism of the book is that absolutely every bit of ingredient is listed with near scientific precision, i.e. 30 grs of chopped shallots, or 50 gr of crushed garlic 10 gr of crushed peanuts...I much prefer the handful, chunk, dollop, pinch approach but that's just me being petty.

I can't recommend this book enough for Asian food lovers
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80 of 83 people found the following review helpful By Mrs. T. Abraham on 27 July 2009
Format: Hardcover
Every page of this fantastic book has another wonderful recipe. It's set to become one of my most used sources, and we cook a lot! Whilst the recipes aren't complicated, they do involve quite a bit of prep, and a lot of time shopping in Asian supermarkets which won't be easy for everyone. Some also look deceptively simple until you see you have a whole paste or sauce to make from the section at the back. Having said that we "dined in" Cambodia last week, Malaysia over the weekend, and Vietnam tomorrow all from the comfort of our kitchen, and there's still hundreds more recipes to make. Really thrilled with the book, its a must buy for lovers of Asian food who enjoy the smells of kaffir lime and lemongrass wafting through the house.
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51 of 53 people found the following review helpful By ccto on 2 Aug. 2009
Format: Hardcover
We're really enjoying Rick's latest series on BBC HD at the moment - his enthusiasm and respect for the cuisine really shines through, and after each show we always really want to try and recreate his dishes (and of course, enjoy eating them!)

This book contains all the great recipes Rick shares on the show, and seeing them in print just underlines how simple they are to cook really. Rick gives you a little background or history for each dish, and his down-to-earth style includes tips along the way to make things easy or even avert potential disasters (like the wok on the back burner tip, so you don't pour super-hot oil all over yourself by accident!) The photography is also sumptuous, and it's always good to know the effect you're going for anyway :-)

You'll need access to a good supermarket or perhaps a Chinese supermarket like the Wing Yip chain, but I can confirm it's worth the effort just to recreate those wonderful flavours.

Overall, this book is a no-brainer if you're a fan of the series, a fan of oriental cooking, or both.
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25 of 26 people found the following review helpful By Janet Williams on 3 Sept. 2009
Format: Hardcover
Reasonably price, well illustratd book which shines with Rick Stein's passion for his subject.

Recipes easy to follow although some of the ingredients difficult to obtain (note useful websites included for those not able to purchase ingredients any other way, or substitutes suggested where acceptable)

Following the recipes properly resulted in very authentic tasing food from a very reasonable outlay for a few basic ingredients. Some of the recipes, if the recommended amount of chilli is used, might be too hot for the uninitiated, so I would recommend adding less and serving separately until familiar with how they turn out.

Although warned that preparation can take a long time compared with the actual cooking which is mostly quick, this should be noted and taken to heart as there are no real shortcuts if quality and authenticity is to be maintained.

A good number of the recipes made tasty accompaniments to more Western style foods and barbeques extending the usage of the book.

My copy of this book is only 3 weeks old and is already well thumbed and splashed as I have used it so many times.
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25 of 27 people found the following review helpful By Luke on 29 Mar. 2010
Format: Hardcover
I write this review after having created around ten recipes from this book. I think the main point I want to get across is that to get the most out of this book you must approach it as an adventure. Throw yourself at it from every angle. Scour the internet for additional info, spend time reading the glossary. Walk into your local asian supermarket picking up packets and exotic veg and smelling them. If you aren't prepared to do that then this isn't the for book for you.

I used to be a chef and I still love cooking. Finding this series and this book made me say "AT LAST, eastern cuisine with no shortcuts. The real deal". You know that lovely hoi sin marinated pork belly that all chineses and thais serve? You know those amazing fragrant coconut curries that attack every one of your senses? You know those fresh, piquant, tangy, sweet, sour, spicy salads that send you into another world? They're all here. All those secrets that you thought you would never be able to recreate are in this book.

I will disagree with some of the responses to the negative reviews. Not ALL the ingredients are available in normal supermarkets. Kashmiri Chillies/Powder are not, dried shrimps sometimes aren't, Fresh Cayenne Chillies, Kaffir Limes and their leaves are not. GOOD. That is part of the adventure. It is this lack of 'instant gratification' that lends itself to the fun. I loved roaming the streets of chinatown and brick lane smelling, looking, touching ingredients. Asking the shop assistants for things who were always happy to help. I've recently moved to yorkshire and was worried i wouldn't be able to source the ingredients as easily but I looked and I found.
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