Book description
Approach the Mediterranean Sea from any direction and you know you've
entered a different world. Rick Stein's culinary odyssey takes in both
the islands and coast of this remarkable region.
Travelling often by public ferry boat, and encountering extraodinary
people along the way, Rick has sought out the very best of the
region's food. This is a land where culinary trends are looked down
upon. What matters is how good the lemons are this year and who is
pressing the best olive oil. Rick's pick of more than 100 recipes
includes Catalan Grilled Stuffed Mussels, Feta and Mint Pastries,
Puglian Fava Bean Puree, Corsican Oysters with a Pernod and Tarragon
Dressing, Moroccan Chicken with Preserved Lemon and Olives, Sicilian
Orange Cake and Corfiot Rice Pudding.
Fully illustrated with beautiful food photography by Earl Carter and
landscape photography by Craig Easton, Rick Stein's
Mediterranean is a fascinating journey into a rich and varied
culinary heritage.
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 and Spain.
Rick is a firm supporter of sustainable farming and fishing
techniques, which he strives to maintain in Padstow, Cornwall, where
he runs four acclaimed restaurants and a seafood cookery school, as
well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE
for services to West Country tourism. He divides his time between
Padstow and Australia, where he opened a restaurant, Rick Stein at
Bannister's, in 2009.
