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Rick Stein's Mediterranean Escapes Hardcover – 2 Aug 2007

4.7 out of 5 stars 102 customer reviews

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Product details

  • Hardcover: 216 pages
  • Publisher: BBC Books (2 Aug. 2007)
  • Language: English
  • ISBN-10: 0563493666
  • ISBN-13: 978-0563493662
  • Product Dimensions: 22.5 x 2.1 x 28.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (102 customer reviews)
  • Amazon Bestsellers Rank: 12,311 in Books (See Top 100 in Books)
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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


"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)

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Top Customer Reviews

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.
Read more ›
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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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Format: Hardcover
There's no greater way to inspire the wanton traveller than books about the places he wishes to visit. I came across this book at the exact time I began planning an upcoming trip around the med.

I've been engrossing myself in Mediterranean cooking for some years now, and wanted to expand my culinary knowledge of the area. While I don't watch much TV, I am well aware of Rick Stein's reputation and capabilities, but am simply in awe of the attitude he takes to food.

Every recipe is introduced by the story of its origin or how he discovered it, introducing the local people who create them, and even the history of the dish. The Med is a very diverse area covering parts of Europe, North Africa and the Middle-east, so the diversity of flavours is astonishing.

A read through the pages is in itself like a short journey. The pages are filled with colour photos of the food and locations where they can be found, all fresh looking feasts filled with mouth-watering ingredients interspersed with sun-drenched vistas with blue skies and amazing architectures, scenes of local culture and natural wonders.

The recipes themselves are wondrous and arrange themselves into colourful and nutritious dishes to suit every pallet. Mediteranean cooking is among the healthiest and most vibrant in the world and caters literally to every taste sensation, from mild to spicy, meaty, fishy and veggie...

This book covers everything from the familiars like pastas, salads and cheeses to the more exotic flavours like souvlaki, stifado and Moroccan chicken.

In fact this has given me quite an appetite so I'll leave you with my recommendation to try this book.
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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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