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Rick Stein’s Coast to Coast

Written by

Rick Stein


02 October 2008

Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Grilled salted cod with beer, bacon and cabbage, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast.

Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and pasta and pizza recipes, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world.

There are recipes for classic treats such as Stein’s Classic Cornish Steak Pasty, staple fish masterpieces such as Trout with a Soy, Ginger and Chilli Glaze with Steamed Bok Choy, and recipes for tasty favourites from your treasured holiday destinations: Arroz a la banda , Goan Curry, Barbecued Butterflied Lamb with Lemon, Garlic and Thyme and Cod and Lobster Chowder . All this, plus a delicious range of puddings including Treacle Tart with Clotted Cream Ice Cream.

With brand-new recipes and a fresh design, Coast to Coast contains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.


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From the book: Rick Stein’s Coast to Coast

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