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Book Description
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Rick Stein embarks on a journey of gastronomic discovery from Padstow to Bordeaux ad then to Marseille. The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of the classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac.
Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.
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Most Helpful Customer Reviews
48 of 50 people found the following review helpful:
5.0 out of 5 stars
Impress your friends!,
By
This review is from: Rick Stein's French Odyssey (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!
72 of 79 people found the following review helpful:
5.0 out of 5 stars
The Stein way through France,
By
This review is from: Rick Stein's French Odyssey (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. What his cookbook offers is an appreciation of French regional cookery - peasant fare: substantial, delicious, with the character of the land and its peoples etched into its flavours and aromas. This is a wonderfully packaged evocation of France. It should inspire many of you to go touring, to take a barge holiday. It should inspire you to cook many of the dishes. But, in the best spirit of Rick Stein, it should also encourage you to enjoy your food, to take some time, to sit back. Cookery is a marvellous means of countering stress - unless, of course, you work in a busy restaurant or elect to prepare a dinner party for twelve. Valuing your food and the time you take to select it, prepare it, cook it, and eat it help define your personality - you are what you eat. Stein's message, of appreciating the local, is inspirational: the beautiful visual quality of the recipes on offer should inspire you to investigate your own local markets and suppliers, should inspire many of you to come up with regional English, Scottish, Irish, Welsh alternatives. Stein's classic recipe, ironically, is his recipe for adventure - don't blindly follow a cookbook but look around you, try, experiment, vary the ingredients, adopt local varieties and specialities. A sumptuous, inspirational cookbook, one which should encourage a little bit of adventure in the kitchen, and one to savour over the winter months while you plan next year's boating or canal holiday.
97 of 108 people found the following review helpful:
5.0 out of 5 stars
Visual and gustatory feast in Steinworld,
By
This review is from: Rick Stein's French Odyssey (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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