RickStein news

Seafood masterclass as recruits pick up tips from Rick Stein chef

Yorkshire Evening Post - Jan 26, 2012
By Juliette Bains A top Rick Stein chef served up a seafood masterclass for 15 trainees at a Leeds restaurant. Stephane Delourme, head chef at The Seafood Restaurant, taught employees to serve scallops, open oysters and cook crabs at the restaurant on ...

Put Mutton on the Menu this Easter with Langley Chase Organic Farm

CisionWire (press release) - Jan 24, 2012
Mark Hix, Rick Stein and Hardeep Singh Kohli recommend Langley Chase's rare breed Manx Loaghtan meat [quotes below]. Enjoy a sumptuous and different feast this Easter with Langley Chase Organic Farm's multi-award-winning Manx Loaghtan mutton, ...

USI's Barnes getting more comfortable

Evansville Courier & Press - Jan 25, 2012
"Her comfort level, no question, is much better," said USI coach Rick Stein. Part of her adjustment period included the fact that Barnes really hadn't played college basketball until this year. After signing with Division I Mercer University as a high ...

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Rick Stein books

Rick Stein's Complete Seafood: A Step-by-Step Reference

by: Rick Stein
Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN'S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques.

 The most comprehensive full-color seafood instructional available, now in paperback.
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Rick Stein's Far Eastern Odyssey: 150 New Recipes Evoking the Flavours of the Far East

by: Rick Stein
Rick has visited traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to sample the delicious spectrum of flavors In Vietnam, Rick Stein tracks down the best recipe for pho, a searing soup of vegetables, shrimp, chilli and fresh mint; in Cambodia he makes kroeung, a kind of aromatic curry; and he samples jhol, a light fish stew, in Bangladesh. Traveling on through Thailand, Sri Lanka, Malaysia, and Indonesia, he enjoys (and shows readers how to make) an array of inspired dishes.
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Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France

by: Rick Stein
Inspired by his gastronomic journey through the waterways of Southern France, Rick Stein’s French Odyssey is a delightful exploration of French culinary traditions. Rick’s gastro-tour took him along the Canal du Midi, from the Atlantic to the Mediterranean, as he sampled the local delicacies. Among the recipes he’s gathered here are the classics—Pissaladière, Bouillabaisse, Cassoulet, Tarte Tatin—as well as new takes on traditional ingredients, including Rabbit with Prunes and Polenta, Seared Foie Gras on Sweet Corn Pancakes, and Prune and Almond Tart with Armagnac.
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Rick Stein's Spain

by: Rick Stein
'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity.
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