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Rick Stein's Mediterranean Escapes [Hardcover]

Rick Stein
4.7 out of 5 stars  See all reviews (37 customer reviews)
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Book Description

2 Aug 2007

Approach the Mediterranean Sea from any direction and you know you've entered a different world. Rick Stein's culinary odyssey takes in both the islands and coast of this remarkable region.

Travelling often by public ferry boat, and encountering extraodinary people along the way, Rick has sought out the very best of the region's food. This is a land where culinary trends are looked down upon. What matters is how good the lemons are this year and who is pressing the best olive oil. Rick's pick of more than 100 recipes includes Catalan Grilled Stuffed Mussels, Feta and Mint Pastries, Puglian Fava Bean Puree, Corsican Oysters with a Pernod and Tarragon Dressing, Moroccan Chicken with Preserved Lemon and Olives, Sicilian Orange Cake and Corfiot Rice Pudding.

Fully illustrated with beautiful food photography by Earl Carter and landscape photography by Craig Easton, Rick Stein's Mediterranean is a fascinating journey into a rich and varied culinary heritage.


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Product details

  • Hardcover: 216 pages
  • Publisher: BBC Books; Later printing edition (2 Aug 2007)
  • Language: English
  • ISBN-10: 0563493666
  • ISBN-13: 978-0563493662
  • Product Dimensions: 22.2 x 2.2 x 28.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Bestsellers Rank: 11,009 in Books (See Top 100 in Books)

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Product Description

Amazon Review

A favourite pastime of the English -- whenever the sky is grey -- is to thumb lovingly through sumptuous recipe books such as Rick Stein's Mediterranean Escapes and be transported to sunnier climes while (simultaneously) being inspired to tackle these delicious-sounding recipes. To read this book is very much like entering the exotic world the author unfolds for us, and Stein's culinary journey takes us through all the islands and along the coast of this exquisite region. For Stein, this is as much a book about the striking personalities he met along the route as he located the region's finest cuisine. And as the people he met reminded him over and over again, culinary ‘trends’ are simply not considered in this region: the crucial thing is the quality of the ingredients and who are the best producers of such essential commodities as olive oil.

All of this, of course, chimes perfectly with Stein's own views on such issues, and he commendably ignores the various trends currently driving much cookery, presenting to us here a hundred recipes, including Feta and Mint Pastries, Corsican Oysters with a Pernod and tarragon dressing, along with many others that will inspire and delight. It’s a battered cliché to say how essential impressive photography in a cookery book such as this is, but Earl Carter deserves particular commendation here for showcasing Stein’s creations. --Barry Forshaw

Review

"

His repertoire of recipe books, restaurants and television programmes - not to mention an inexhaustible knowledge and infectious passion on the subject - have all helped him bring fish to the culinary forefront in the UK.

" (Daily Express )

"

For me he is the nonpareil telly chef because he always makes me drool like a slobberhound...Stein is like a plateful of smoked haddock, poached egg and mashed potatoes, a combination that is both unbeatably satisfying and fun.

" (Kathryn Flett Observer Food Monthly )

"An antipasti antidote to the greasy chips and soggy anorak of an excuse for summer that we've had to put with, every page of this book is a ray of sunshine. Beautiful photographs of bell towers in Corfu and Corsican coastlines will make you wish you were born the child of a peasant fisherman, while the food will make make you rejoice for your KitchenAid mixer and that Global knife collection. Packed full of mouth-watering delights like Sicilian rice balls with ham, peas, saffron and provolone cheese, grilled stuffed mussels from Catalonia and a decent pudding section, featuring Moroccan orange salad and a fabulous chocolate and ricotta tart, this book will transport you to where the living is easy and the cooking is simple and hearty. The summer you wished you'd had - in hardback." (Ellie Crompton Heat Magazine 20070901)


Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
46 of 46 people found the following review helpful
Format:Hardcover
I'm a passionate cook, but also hugely critical of lots of the TV celebrity cooks, the manners and posturing of many. However, this is an extraordinary cookbook with lots of absolutely delicious Moroccan food, easy to make focaccia,stunning vegetables. It is impossible to cook a failed meal from this book. Every dish cooked at home lives up to the promise of the magnificent photographs in this book. Even my usually useless-in-the-kitchen daughter and partner managed to produce astoundingly delicious food from these easy to follow recipes. I have more than 300 cookbooks, but this is the one I will use most in the months to come. It is so good that for this addictive cook, I'm now nervous about seeking out or buying new cookbooks in case they disappoint. I cannot recommend this cookbook to highly for either the novice or passionate cook.
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36 of 37 people found the following review helpful
4.0 out of 5 stars A sunny feast from Mediterranean lands 3 Sep 2007
Format:Hardcover
I bought this book because I saw the series on TV and greatly enjoyed seeing the beautiful landscapes and learning about local ingredients and dishes. For anyone who loves Mediterranean food with its varied influences and would like to be able to recreate typical dishes at home, this book is a very accessible resource.

The photography is bright and clear and linked to the recipes which are divided into sections according to the type of dish and main ingredients used so there are sections on cheeses, antipasti, pasta and rice, rabbit and game, fish, fruits, herbs and salads. The text is informative and gives details about the provenance of the dishes and the cultural influences on Mediterranean food.

The instructions are clear and concise and the majority of recipes are well within the capabilities of most home cooks. More experienced cooks will enjoy trying out the more adventurous dishes such as wild boar stew. I was delighted to find a recipe for pastitsio, a dish I have enjoyed many times in Greece. Some of the ingredients are hard to find in the UK, but the appendix gives details of suppliers as well as suggesting suitable substitute ingredients. Many of the recipes are suitable for vegetarians or can be easily adapted for vegetarians.

On television Rick Stein can come across as a bit full of himself, but his book is visually attractive and informative. It would make a great gift for anyone interested in food and cookery.
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156 of 164 people found the following review helpful
By Customer VINE™ VOICE
Format:Hardcover
...this is a Mediterranean JOURNEY.......with over 100 NEW recipes inspired by the flavours of this region.

'A fascinating journey into a rich and varied culinary heritage. Approach the Mediterranean Sea from any direction and you know you've entered a different world. Rick Stein's newest culinary odyssey takes in both the islands and coast of this remarkable region.

Published to accompany Rick's new five-part television series for BBC2, this new book starts where 'French Odyssey' left off - at the mouth of the Rhone in the port of Marseilles......'

Durable hardboard covers open to 216 high quality, shiny pages, split over main chapters:

1. Mezze, Kemia, Tapas and Antipasta
2. Herbs, Salad Leaves, Weeds and Other Greens
3. Aubergines, Artichokes, and the Mediterranean Garden
4. Pecorino, Feta, Ricotta and Mozzarella
5. Sardines, Red Mullet, Swordfish, Calamari and Tuna
6. Free-Range Chicken and Eggs
7. Lamb, Veal, Beef and the Whole Pig
8. Rabbit, Partridge, Quail and Wild Boar
9. Dried Beans, Grains, Rice and Pasta
10. Sweet Things, Fruits, Ices, Cakes and Sticky Pastries
11. The Mediterranean Larder:- Ingredients, Sauces, Relishes and Basics

plus sections entitled:

* Escape Routes
* Where to get Ingredients
* Notes on the Recipes

and conversion charts, plus a full recipe index, indicating illustrated dishes.

Written in the typical Rick Stein style, this book is arguably his best to date combining great cooking, culinary knowledge and breath-taking photography:

food shots, from Earl Carter
landscape shots, from Craig Easton.

Each chapter opens with an apt paragraph, e.g.:

'What we love most about Mediterranean Cooking are those small, informal dishes that seem to be served everywhere in generous quantities to accompany a glass of something in the early evening.'

Each recipe has a general opening paragraph, title/s (both foreign and English, where applicable), region, full list of ingredients and a clear method, followed by suggested variations if applicable.
One of Rick's main qualities is acknowledging other cooks and their recipes/publications, and these interesting paragraphs have numerous such references.
Followers of the TV series will hear Rick's voice as he describes one of his encounters ahead of a marvellous recipe for 'Lamb Tagine with Prunes and Almonds':

'This recipe was given to me by Lahcen Bequi who runs a cookery school in Fes. He started cooking when he was just 10, when his parents sent him away to school in a town a fair distance away from the Berber village in the High Atlas mountains in which he grew up. It was amazing for me to talk to this intelligent and gifted cook, knowing that he'd spent his childhood out in the high pastures shepherding sheep and goats.
A tagine is historically a Berber dish and it seemed to me, tasting this one with lamb and prunes, that I was eating the real thing.
The meat was meltingly soft, and this, above all dishes, convinced me of the sophistication of the Moroccan use of fruit and nuts with meat. It had a beguiling smokiness about it. He took an immense time to cook it, and explained in detail that the importance of the shape of the tagine is that the steam inside rises to the top of the still cold conical lid, where it condenses and drips back down, bathing the meat in fragrant juices.......'

Other recipes in this delightful book include:

* Tabbouleh
* Focaccia
* Spiced Octopus Salad
* Baked Greek Omelette
* Caponata
* Imam Bayildi
* Braised Artichokes
* Easter Lamb
* Seared Swordfish Steaks
* Chicken and Prawn Paella
* Moroccan Chicken
* Kleftiko
* Stifado
* Seafood Couscous
* Spaghettini
* Bulgar Wheat Pilaf
* Crema Catalana
* Baklava
* Moroccan Orange Salad
* Almond Cake with Almond Ice Cream
* Zabaglione
* Sicilian Orange Cake

'Key Mediterranean Ingredients:

Among the most exciting things I found travelling the Mediterranean over the last couple of years have been the local ingredients that give the food its characteristic flavour. The lardy, pimento-flavoured sobrasada in Majorca, strattu, the sun-dried tomato paste of Sicily; aci biber salcasi, the hot red-pepper paste from the markets of Gaziantep and Adana in eastern Turkey; figatellu, the smoked pig's liver and clove sausage from Corsica; ras el hanout, the Moroccan spice mix - all these and more are a source of delight to the travelling cook.'

A different language, perhaps, but...typically...made simple by Mr Rick Stein.
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Most Recent Customer Reviews
5.0 out of 5 stars Lovely
Brilliant and nice to read and use, the recipes are wonderful and easy to follow, the Greek omelette is truly amazing. Would make a lovely gift
Published 21 days ago by J. Rendle
5.0 out of 5 stars Ricks best
For me this is the best of Ricks books his range of cooking is amazing and the recipes are awesome.
Published 24 days ago by C. Woodhead
5.0 out of 5 stars Rick stein Mediterranean
I bought this book for myself and my family to try different ideas and recipes. The recipes are easy to follw and the pictures are very colourful.
Published 1 month ago by Jill Hardcastle
5.0 out of 5 stars Better than i expected
I love the pictures and descriptions of the region of the dishes as well as the uncomplicated recipe format. Read more
Published 1 month ago by Anne Gee
5.0 out of 5 stars MEDITERRANEAN
LOVELY BOOK WELL ILLISTRATED AS THE OTHERS THEY ARE REALLY HELPFUL AND EASY TO UNDERSTAND ILOVE TO SEE THE FOODS FROM OTHER COUNTRIES
Published 1 month ago by Wendy Barrett
4.0 out of 5 stars As a wouldbe cook I found this easy to follow.
Easy to follow and understand even for me who has very little knowledge of cooking at all nor the patience .
Published 1 month ago by road runner
5.0 out of 5 stars Fab food
The book is brilliant and I wish I had bought it sooner. All the recipes just remind me of long hot summer holidays!
Published 1 month ago by walter
5.0 out of 5 stars very interesting book
I bought this book for my mum as a xmas gift so I could get mine back, and obvioysly she loves it very much!
Published 4 months ago by cecilia
5.0 out of 5 stars Great
Just what I needed to cover the disappointment of previous book. How many more words do I need to say how much I like or dislike something
Published 4 months ago by Anne Lafferty
4.0 out of 5 stars I like it! Visually appealing and takes you away as well as nice...
Like it..seen some of the recipes before but lots of new ideas too and visually "took me away" so enjoyed that!!!
Published on 15 Jan 2011 by Patricia Mcelroy
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