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Rick Stein's Long Weekends Hardcover – 6 Oct 2016
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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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Top Customer Reviews
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!
Most Recent Customer Reviews
Purchased as a gift which I'm told the recipient is very pleased with,Published 23 hours ago by Peter Hart
Simply superb. Beautiful photos - you can almost smell & taste the food!Published 1 day ago by Barbara
I love Rick Stein - his humour appeals and I enjoyed the programmes and wanted to try the recipesPublished 1 day ago by Bubblee
I love this book; it has so many of my favourite recipes from the series and some beautiful photography. The first 11 pages are a summary of all the places Rick visited. Read morePublished 4 days ago by Martha