Rick Stein: From Venice to Istanbul
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Rick Stein: From Venice to Istanbul

4.3 (150 ratings by Goodreads)
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Description

From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond - the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.show more

Product details

  • Hardback | 320 pages
  • 200 x 253 x 31mm | 1,249g
  • Ebury Publishing
  • BBC BOOKS
  • London, United Kingdom
  • English
  • 1849908605
  • 9781849908603
  • 5,904

About Rick Stein

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, Rick Stein's Spain 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 seafood cookery school, food shops and a pub in the nearby village of St Merryn. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow, London and Australia, where he also has a seafood restaurant by the sea in Mollymook, NSW.show more

Rating details

150 ratings
4.3 out of 5 stars
5 42% (63)
4 48% (72)
3 8% (12)
2 2% (3)
1 0% (0)
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