Rick Stein Coast to Coast: Food from the Land & Sea Inspired by Travels Across the World by Rick Stein

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Notes about Recipes in this book

  • Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad

    • TrishaCP on July 02, 2018

      We absolutely loved the flavors of this dish. The kebabs and the yogurt and salad go really well together, and with a tomato, this was plenty to eat. I did find the kebab mixture too wet with my large, American-sized onion, even after removing a lot of water once the onion was grated. Ultimately, I needed to add about 1/2 cup of breadcrumbs to get the kebabs to stick to the skewers.

  • Beef rendang with cucumber sambal

    • aargle on March 14, 2015

      This is possibly the best beef rendang recipe that I've tried and I've tried several. The cucumber relish is a delicious accompaniment. It will become my go to rendang.

  • Moussaka

    • LouiseStaley on October 13, 2012

      Paired this with the Meatball Cookbook's chard with lemon and pesto. Delicious.

  • Braised fillet of turbot with slivers of potato, mushrooms and truffle oil

    • ceezeedee on October 07, 2013

      I made this after having bought turbot for the first time - the recipe was simple to follow and very straight forward, and the result was delicious! You do need a mandolin or food processor that makes light work of turning the potatoes into matchsticks (obviously, don't attempt it if you don't have waxy potatoes) or a lot more patience and time than I have!

  • Rui's turmeric fish with masala dhal

    • ceezeedee on October 07, 2013

      I already had the book, but hadn't gone through it in much detail, when I saw an episode from the accompanying tv series which featured this recipe and was desperate to try it. So glad I did, it's bursting with flavours and is a joy to eat - took the advice in the book of having it with the pilau rice and katchumber salad, no complicated or fiddly techniques for any of them, but I did have all the correct ingredients and stuck to the quantities suggested....with the exception of the ghee, I used a bit less (still more fat than I'm used to using!).

  • Matar paneer

    • joneshayley on September 06, 2018

      Very good recipe, fast , easy and delicious

  • Pea and ham soup with bacon butties

    • joneshayley on May 03, 2015

      The best pea and ham soup- bacon sandwich and soup is inspired

  • Lulu's roast chicken with ginger, pasta, tomatoes and the roasting juices

    • joneshayley on May 03, 2015

      The chicken is delicious- moist and full of flavour

  • Crab and sweetcorn soup

    • Foodycat on September 13, 2019

      I forgot to put the rice wine in. However, it's a very good soup. Next time I'll use a bit less cornflour, because it was a little too gloopy.

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  • ISBN 10 1846076145
  • ISBN 13 9781846076145
  • Linked ISBNs
  • Published Oct 02 2008
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

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 Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, 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 Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world. There are classic treats such as Toad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such as Poached sea trout with sorrel hollandaise, and tasty favourites from your treasured holiday destinations: Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings including Hot bread pudding with armagnac sauce, Lemon Possett and Poached pears with mulberries and mascarpone 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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