Rick Stein's Secret France: 120 Delicious New Recipes for Real French Home Cooking by Rick Stein

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    • Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2; French
    • Ingredients: sourdough bread; nutmeg; milk; bay leaves; Gruyère cheese; thick-cut ham
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    • Categories: Appetizers / starters; Entertaining & parties; French; Vegetarian
    • Ingredients: young goat cheese; crème fraîche; walnuts; parsley; apples; crusty bread
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    • Categories: Appetizers / starters; Entertaining & parties; French; Vegetarian
    • Ingredients: figs; soft goat cheese; liquid honey; walnuts
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    • Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: sourdough bread; tomatoes; basil; garlic; Parmesan cheese; goat cheese; sundried tomatoes
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    • Categories: Sandwiches & burgers; Main course; Cooking ahead; Picnics & outdoors; French
    • Ingredients: pain de campagne; red onions; tomatoes; cucumbers; canned tuna in olive oil; canned anchovies in oil; hard-boiled eggs; Niçoise olives; fresh oregano; basil; rocket
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: eggs; black truffles; double cream; toasted bread of your choice
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    • Categories: Egg dishes; Appetizers / starters; French
    • Ingredients: milk; Emmental cheese; white crab meat; brown crab meat; chives; eggs; egg whites
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    • Categories: Egg dishes; Fried doughs; Pies, tarts & pastries; Lunch; Snacks; French; Vegetarian
    • Ingredients: potatoes; ricotta cheese; spring onions; coriander sprigs; brik pastry; harissa paste; eggs; egg yolks; vegetable oil
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    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: plain flour; lard; butter; leeks; crème fraîche; eggs; nutmeg
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Suppers; French; Vegetarian
    • Ingredients: dry white wine; Comté cheese; baguette bread; boiled new potatoes; dipping items of your choice
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    • Categories: Pancakes, waffles & crêpes; Main course; Suppers; French
    • Ingredients: plain flour; eggs; egg yolks; milk; rapeseed oil; bay leaves; nutmeg; banana shallots; thyme sprigs; portobello mushrooms; baked ham; double cream; Gruyère cheese
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    • Categories: Egg dishes; Pancakes, waffles & crêpes; Main course; Lunch; French; Vegetarian
    • Ingredients: buckwheat flour; fast-action dried yeast; eggs; milk; rapeseed oil; flat mushrooms; Cantal cheese; parsley
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    • Categories: Pancakes, waffles & crêpes; Lunch; Main course; Cooking for 1 or 2; French
    • Ingredients: Parma ham; Cantal cheese; eggs; milk
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    • Categories: Egg dishes; Lunch; Main course; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: eggs; parsley; tarragon; chervil; chives
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    • Categories: Egg dishes; Sauces, general; Appetizers / starters; Lunch; Cooking for 1 or 2; French
    • Ingredients: eggs; shallots; white wine; thyme sprigs; double cream; chives
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    • Categories: Soups; Fall / autumn; French; Vegetarian
    • Ingredients: dried beans; onions; leeks; carrots; bay leaves; thyme sprigs; parsley; courgettes; tomatoes; potatoes; green beans; frozen peas; orzo pasta; garlic; Parmesan cheese; olive oil
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    • Categories: Soups; French
    • Ingredients: duck fat; garlic; chicken stock; eggs; sherry vinegar; stale sourdough bread; walnut oil
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    • Categories: Soups; French
    • Ingredients: dried white beans; smoked bacon lardons; bay leaves; thyme sprigs; onions; leeks; celery; parsley
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    • Categories: Soups; French
    • Ingredients: onions; leeks; potatoes; chicken stock; sorrel; honey; single cream; chives
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; French
    • Ingredients: asparagus; eggs; English mustard; sunflower oil; brown crab meat; butterhead lettuce; fennel; white crab meat; chives; tarragon sprigs; lemons
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    • Categories: Dressings & marinades; Egg dishes; Salads; Appetizers / starters; Lunch; French
    • Ingredients: red peppers; parsley; hard-boiled eggs; salted anchovies; Padrón peppers; basil
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    • Categories: Dressings & marinades; Salads; Side dish; French; Vegetarian; Vegan
    • Ingredients: waxy new potatoes; sea aster; red onions; rapeseed oil; caster sugar
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: beetroots; shallots; Puy lentils; thyme sprigs; parsley; pears; goat cheese; rocket; walnuts; walnut oil; Banyuls vinegar
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    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: waxy new potatoes; oranges; smoked bacon lardons; chicken livers; baby spinach; radicchio; chives; toasted hazelnuts; Banyuls vinegar
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    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: confit duck legs; carrots; celery; Puy lentils; onions; whole cloves; bay leaves; Melfor Original vinegar; shallots; parsley
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Notes about Recipes in this book

  • Coq au Riesling

    • FJT on April 02, 2022

      I used pearl onions instead of shallots, but I'm fairly sure whole shallots wouldn't be cooked through in the time stated either. I didn't bother straining the chicken and veg out to deal with the sauce on its own - felt like creating washing up for no particular reason and the onions needed more cooking anyway, so they cooked on while the sauce was reducing. Very easy dish.

  • Almond biscuits (Macarons d'Amiens)

    • FJT on April 07, 2022

      I added slightly too much egg white, so ended up with a sticky dough which didn't hold its shape too well. Popped it in the freezer for half an hour so that I could slice the dough log into biscuits. Ended up having to cook for a bit longer too. The end result was very tasty: slightly chewy, almond biscuits that went very well with coffee.

  • Warm salad of lentils & duck confit (Salade tiède de lentilles et confit de canard)

    • Bloominanglophile on April 09, 2020

      About a year (or so) ago, I bought 6 individually packaged confit duck legs at Whole Foods and stashed them in my freezer. I thought this would be a good recipe to use 3 of them (recipe calls for 2, but they were on the small side). This is a fairly simple dish--just reheating the duck legs and making a pot of lentils and a vinaigrette to finish the dish. I did dress some arugula with some oil and vinegar and placed it in a ring on the plate, with the lentils in the middle and the confit on top, as this was an easy way to add a bit of veg to round out the meal. Don't forget a glass of red wine!

  • Baked whole bream with potatoes (Poisson façon à la Pauline)

    • mondraussie on June 26, 2020

      Maybe needs a little more time depending on size of the fish... I cooked for an extra 10 mins, and the fish was cooked perfectly but the veg not nearly as well done as in the picture.

  • Rotisserie-style chicken

    • mondraussie on September 26, 2020

      I would cut the potatoes slightly smaller next time, and it needed higher heat at the end to get a nice golden colour on the skin-

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  • ISBN 10 178594388X
  • ISBN 13 9781785943881
  • Published Oct 31 2019
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher BBC Books

Publishers Text

Real French home cooking with all the recipes from Rick's new BBC Two series.

Over fifty years ago Rick Stein first set foot in France. Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again.

Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more.

Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.


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