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Rick Stein's Long Weekends Hardcover – 6 Oct 2016

4.7 out of 5 stars 69 customer reviews

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Product details

  • Hardcover: 320 pages
  • Publisher: BBC Books; 01 edition (6 Oct. 2016)
  • Language: English
  • ISBN-10: 1785940929
  • ISBN-13: 978-1785940927
  • Product Dimensions: 20 x 3.1 x 25.5 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (69 customer reviews)
  • Amazon Bestsellers Rank: 5 in Books (See Top 100 in Books)

Product Description

Book Description

Cadiz, Palermo, Copenhagen and more... Rick Stein goes in search of good food in fabulous locations, and all of them just a quick hop, skip and a jump from the UK.

Rick Stein's Long Weekends will accompany the second half of the BBC One series, airing in Autumn 2016.

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, London and Australia, where he also has a seafood restaurant by the sea in Mollymook, NSW.


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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Arrived on time and in perfect condition. I was inspired to buy this book after watching his BBC series with the same title. I also own his India cookbook and really enjoyed the recipes. What's different about this book is its layout. It is set into Friday, Saturday and Sunday recipes with breakfast/lunch/dinner/desert ideas. Most of the stuff looks delicious but some of the ingredients are difficult to get (hence why i deducted a star). Like his other cookbooks, there are plenty of photos to help guide you. Again the recipes are easy to follow with usually no more than 5-6 steps. No fancy equipment is needed. The portions he makes are fairly large so you'll have to do some of your own calculations to make them meals for fewer people.
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Format: Hardcover
Beautifully designed and printed book. The recipes are mouth watering, and just want to make one cook them all, or at least travel around Europe to find them and enjoy them as much as Rick has. The photography is out of this world. A wonderful book
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Format: Hardcover
This is an interesting book with Ricks signature travelogue/cookery slant photos accompany most of the dishes along with landscapes and evocative snaps of town squares and vibrant markets. The recipes are sorted into breakfast/lunch and dinner from Fri-Sun. There are interesting recipes from each country visited. We are still waiting for the second half of the TV show which was apparently due to air in September 2016, but the book gives us a flavour of what to expect. He visits Cadiz, Palermo, Copenhagen ,Bolonga and Reykjavik,Berlin and Vienna among other locations. There are traditional recipes, piri piri chicken and Portuguese custard tarts from Lisbon as well as more esoteric recipes, Most sound/look appetizing. I am looking forward to planning a culinary weekend 'away'
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Format: Kindle Edition
Loved the series but the book has a few faults. First, I agree with other reviewers about the layout/ordering of recipes. I too would prefer them to be organised by place visited.

However, my big complaint - which applies to his previous Venice to Istanbul book too - is that the recipes are not always as shown on screen. I am currently re-watching the tv series with the book to hand, and in several instances the recipes are different. For example, Rick has just made apple strudel on screen and used currants. The recipe specifies raisins! Why?!

It's not a question of making smaller amounts for the book. Rick made chicken marsala on screen with one chicken breast and used 3 cloves of garlic; the book gives a recipe for 4 breasts & specifies ONE clove! It's more that the recipes have been toned down, possibly made to adhere more closely to what someone thinks will be British tastes? If so, I think they have totally missed the point. I want to recreate - as far as possible - what these dishes would taste like if I followed Rick to Vienna, or wherever. (This theory doesn't explain the swapping of currants to raisins either!)

If you really want to make a recipe from the series, I suggest you get the book and then find the relevant episode & watch again, with a pen to hand to annotate your book!
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Format: Hardcover Verified Purchase
The format of the TV series is visiting a number of cities. Why the book doesn't follow this structure is a real shame - it misses the whole point.
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Format: Hardcover
Thoroughly enjoyed the TV series but was disappointed with the book in that all the recipes are together according to the time of day not the town visited. Lovely photos but are without name eg a picture of fish but what fish.? A street scene but where?
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Format: Hardcover
Not that keen on the layout. Great foodie photos but would prefer it place by place.
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Format: Hardcover Verified Purchase
The book gives details of the dishes shown in the programmes and, for those who want to go to the towns visited, there is an annex with details of hotels, restaurants and bars used by Rick Stein.
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