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

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  • 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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