RICK STEINS COAST TO COAST

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 recipes for 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 recipes for 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 C