Rick Stein at Home: Recipes, Memories and Stories from a Food Lover's Kitchen

by Rick Stein

Overview

Home is more than a place. It's a feeling.

Rick Stein has spent his life travelling the world in search of cooking perfection - from France and Italy to Australia and the far east - and inspiring millions of food lovers with the results. In Rick Stein At Home, he takes us into the rhythms and rituals of his home cooking. In his first book to celebrate his all-time favourite home-cooked meals, Rick shares over 100 very special recipes, including many from his recent Cornwall series - from sumptuous main courses such as Cornish Bouillabaisse and Braised Pork Belly with Soy and Black Vinegar to indulgent desserts like Apple Charlotte and Spiced Pears Poached with Blackberries and Red Wine.

Rick explores family classics that evoke childhood memories and newer dishes that have marked more recent personal milestones - along with unforgettable stories that celebrate his favourite ingredients, food memories, family cooking moments and more. Sharing the dishes he most loves to cook for family and friends throughout the year, Rick takes you inside his home kitchen unlike he's done in any previous book.

Product Details

ISBN-13:	9781473532847
Publisher:	Ebury Publishing
Publication date:	09/16/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	320
File size:	65 MB
Note:	This product may take a few minutes to download.

About the Author

Rick Stein's passion for using good-quality local produce and his talent for creating delicious recipes 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 Long Weekends 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 cookery school, food shops and a pub in the nearby village of St Merryn. In 2018 Rick was awarded an CBE for services to the economy. He divides his time between Padstow, London and Australia, where he also has two seafood restaurants by the sea in Mollymook, and Port Stephens NSW.

Table of Contents

Introduction 6

Bar Snacks 12

Celebrations 24

First Courses 40

Sourdough 48

Gadgets 66

Fish & Shellfish 78

The art of stock making 86

Poultry 122

A quiet night in 130

Christmas 154

Meat 164

Waste not, want not 174

Recipes that helped me through lockdown 196

Vegetarian 214

Guinea pigs & friends 228

Store cupboard 238

Desserts & Drinks 244

Foraging - a walk with a purpose 256

Preserving 280

I love nothing more than to throw a party 296

Side dishes & basics 301

Index 314

Cook's notes 319

Acknowledgements 320