Who’s the author? Rick Stein is one of Britain’s best-loved chefs, celebrated for his passion for quality local produce and his approachable, flavour-focused style of cooking. Alongside a long-running television career, he is the author of multiple bestselling cookbooks, including French Odyssey, Coast to Coast, Rick Stein’s India, Rick Stein’s Long Weekends, and Rick Stein at Home.

With a strong connection Cornwall, Rick is known for championing local seafood and seasonal ingredients through his restaurants, food businesses and cookery school in Padstow, and was awarded a CBE in 2018 for services to the economy. His decades of experience, curiosity, and enthusiasm for sharing his love of cooking has made him a firm favourite among home cooks looking to build confidence in the kitchen.

What’s it about? Rick Stein’s Cookery Course brings together six decades of cooking expertise in one substantial, practical volume. Designed as Rick’s first-ever complete cookery guide, this book combines 150 classic recipes with step-by-step photography helping readers master the foundations of great home cooking.

Organised around key ingredients and food groups, the cookbook’s chapters cover eggs and dairy, vegetables, fish and shellfish, meat and poultry, and pulses and grains. Alongside the recipes, Rick shares the techniques, tips and kitchen know-how that make complex skills feel accessible and achievable.

Whether you’re preparing a simple midweek supper or planning a special dinner for family and friends, this book is designed to help you cook with greater confidence. Personal anecdotes, practical guidance and a wide-ranging collection of recipes make it both an inspiring read and an indispensable kitchen companion.

Perfect for: Home cooks who want to hone their kitchen skills, master classic techniques, and learn from one of Britain’s most experienced and trusted chefs.