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Rick Stein's French Odyssey Hardcover – 5 Sep 2005


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Product details

  • Hardcover: 216 pages
  • Publisher: BBC Books; Reprint edition (5 Sep 2005)
  • Language: English
  • ISBN-10: 0563522135
  • ISBN-13: 978-0563522133
  • Product Dimensions: 21.6 x 2.3 x 27.9 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Bestsellers Rank: 8,121 in Books (See Top 100 in Books)

More 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.

Product Description

Review

"It goes without saying that the recipes in this book are delicious" (The Bookseller)

"A must for fish lovers" (Waitrose Food Illustrated)

"A fantastic reminder of how good French cuisine is" (Family Circle)

"Recipes that stand out for their attention to detail and clarity" (The Guardian)

Book Description

Over 100 new Rick Stein recipes inspired by the flavours of France

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

49 of 51 people found the following review helpful By Mrs. Angela Clark on 9 Jan 2006
Format: Hardcover
I received a grand total of three of these books for Christmas (which just shows how well my husband and friends know me!)and was delighted as it was definitely on my Christmas list.
Having spent the weekend actually using it I can honestly say it is brilliant. The recipes are impressive enough to become a talking point at dinner parties (we made the little ragu of seafood) but easy enough to follow. Once tasted you can't understand how you used to make do with pasta or boring sausages and mash!
The pictures are beautiful - just make sure you don't read it when you are hungry! And each time you pick it up you are inspired to get in the kitchen - even though my kitchen is actually a building site at the moment and my City job doesn't enable me the time spend hours in the kitchen. It is a total pleasure and real relaxant to follow Rick's wonderfully traditional recipes. Together with the glorious photography and imagery of France it is a joy.
I highly recommend this to lovers of France and lovers of food!
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74 of 81 people found the following review helpful By Budge Burgess on 7 Sep 2005
Format: Hardcover
The latest offering from a man who has that rare ability to enthuse and inspire by taking the simple and demonstrating that it's extraordinary. Stein brings a dynamism to his television cookery programmes which contrasts with his laid back style and almost naive enjoyment of life. He appears relaxed, unhurried, absorbed with the joys of life, yet there is an energy and intensity to his sense of pleasure - don't be in a hurry, take your time, sit back, look, observe, fill your life with the delight of living and admiration of the simple things.
It's a great philosophy, and it works marvellously as he tours France in a barge, taking him on a canal-borne pilgrimage from Atlantic to Med. The French cooking he demonstrates en route is not the haute cuisine of the Paris restaurant, but the regional, peasant cookery which is the staple of French culinary genius. Stein offers up, here, a love of food - a love of eating it, a love of the tactile pleasures of preparing it, but also a love of the environment which produces it, an environment rich in nature and in people.
Stein, time and again, gets across the message that cookery is about people. The best foodstuffs, be they ever so simple, are the ones grown and raised by people who love them. The best cooks are the ones who love their ingredients and know what is available locally. Cook to your strengths, cook with the best ingredients available to you locally - that way you show respect for your environment and enrich it by sustaining your local producers and produce.
Stein has already delivered this message in his seafood and fish cook books, but it's a message he re-emphasises in his tour through the Midi.
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22 of 24 people found the following review helpful By Hiro on 9 Jun 2007
Format: Hardcover
It is always a sheer pleasure to read his books. But this one stands out: it starts off with his diary, and gradually shows you traditional French cuisine (and a few exotic dishes French people eat). The book itself has a calm and nostalgic tone in the background (one pity is not all recipes have a picture of the finished dish. So unless you have seen the programme, it is difficult to see if you got it right)

I do know that some poeple were a little puzzled / annoyed, and I did feel the same when, in this programme, he highly praised French cuisine and by contrast slugged off Britain and its food culture a little ... specially this programme was made right after his "Food Heroes in Britain" where he had praised British produce and producers.

However, in real life, we appreciate both French and traditional British cuisine at the same time, don't we? You really cannot say which is better as they both have its own charm. What could possibly be better than having a wonderful British Pub lunch on a sunny Sunday afternoon that is followed by a strong French coffee in a cafe with Sunday paper? We mix the very best of theses two different cuisines to enjoy life.
Apart from referring to the recipes, I sometimes read this book when I want to forget all the troubles and feel better about things. It is nice to know there are places where the time passes at a different pace from where you are.

The reason why I love his books and his TV programmes is you can sense his passions for food, and his enthusiasm to share them with you. I specially love when he appears on telly when he is a bit tipsy - he looks more relaxed and gets even more passionate about food! What a great man he is.

But there is one HUGE disappointment.
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98 of 109 people found the following review helpful By Philip Hurst VINE VOICE on 2 Oct 2005
Format: Hardcover
To say that this book is an essential accompaniment to the television series is to do it a disservice, because it is a delightful publication in its own right. But combined with the television, it creates another wonderful window into Steinworld. Oh how I wish I were Rick Stein rather than a city solicitor! I would far rather get paid to drift down the Canal du Midi than drive through wretched Livingstone's congestion zone to a City office: what a wonderful world Rick inhabits. The TV series is a gem: the sights, the sounds, the people, the landscapes; one can almost smell and taste the foods he buys and prepares. Rather fun, too, is watching as he (and the crew) slosh their way through a hearty French country lunch with lashings of good vin de pays, all ending up glowing and bibulous -- often a prompt for some Stein philosophical musings to camera. Where the book, which is beautifully produced and printed, really shines is to allow one to read at leisure the recipes that flash by all too quickly on the TV screen, too quickly to scribble down anyway. And the recipes are a delightfully eclectic collection; none seems to be beyond the abilities of a reasonably experienced home cook, and everything is written with the characteristic Stein good humour and practicality. Steinworld has its food heroes in the UK, but those encounters are so often earnest and ponderous; in France, and this book, everything, including recipes, is infused with a passion and enthusiasm that is inspiring. Welcome to Steinworld.
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