Free PDF Rick Stein's French Odyssey, by Rick Stein
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Rick Stein's French Odyssey, by Rick Stein
Free PDF Rick Stein's French Odyssey, by Rick Stein
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Rick Stein embarks on a journey of gastronomic discovery from Padstow to Bordeaux and then to Marseille. The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac.
Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.
- Sales Rank: #1067304 in eBooks
- Published on: 2013-01-25
- Released on: 2013-01-25
- Format: Kindle eBook
Review
"It goes without saying that the recipes in this book are delicious" The Bookseller "A must for fish lovers" Waitrose Food Illustrated "A fantastic reminder of how good French cuisine is" Family Circle "Recipes that stand out for their attention to detail and clarity" The Guardian
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 Mediterranean Escapes, Coast to Coast, Far Eastern Odyssey and Rick Stein's 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.
Most helpful customer reviews
4 of 5 people found the following review helpful.
great eating
By Mlle Linda Chadderton
Bought this book as a gift for my partner, as we now live in france thought we should try some local specialities, excellent book, easy to follow instructions, ingredients that are not difficult to find even if you dont live in france. Simple and complex dishes, Food for everyone
4 of 5 people found the following review helpful.
Superb as ever!
By Tempewytch
Rick Stein has provided us with another wonderful book to drool over. Not only does this have "fancy" dishes but also some of the classic peasant dishes as well. I loved my copy so much that I got it for a Christmas present for a friend who loves cooking as much as I do.
1 of 1 people found the following review helpful.
Much more than just a recipe book, it will take you to France.
By FrenchVillageDiaries
Having really enjoyed Rick's French Odyssey TV series and being a total Francophile who loves my food I was delighted to receive this book as a gift and it didn't disappoint.
When I first opened it and read the narrative from the canal barge trip he took from Bordeaux to The Mediterranean and saw the beautiful photos of places and food in France I discovered it was so much more than just a recipe book, although with over 100 recipes it is certainly not lacking in ideas for menu planning. I have especially enjoyed reading the snippets from his travels in France that accompany each of the recipes.
This book has pride of place in my kitchen, gets used regularly and often makes me want to hop on a barge and visit some of the places he did. Many of the recipes have become regular family favourites, especially the Cherry Pithiviers, the Crunchy Walnut Tart and the Pissaladiere.
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