> Skip to content
  • Published: 5 November 2019
  • ISBN: 9781785943881
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 320
  • RRP: $49.99
Categories:

Rick Stein’s Secret France




Almost twenty years after French Odyssey, which sold 280,000 copies, Rick returns to his beloved France to discover real, simple French cooking, distilled into this collection of 120 brand-new delicious recipes.

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.

  • Published: 5 November 2019
  • ISBN: 9781785943881
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 320
  • RRP: $49.99
Categories:

About the author

Rick Stein

Rick Stein's passion for using good-quality local produce and his talent for creating delicious recipes 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 Long Weekends 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 cookery school, food shops and a pub in the nearby village of St Merryn. In 2018 Rick was awarded an CBE for services to the economy. He divides his time between Padstow, London and Australia, where he also has two seafood restaurants by the sea in Mollymook, and Port Stephens NSW.

Also by Rick Stein

See all

Discover more

Article
Fig and frangipane tarts

Rick Stein's French fig and frangipane tarts feature a buttery shortcrust pastry case filled with sweet almond and verdant fig.

Article
Croque monsieur

A crisp, toasted sourdough sandwich put together quickly with a little béchamel.

Article
Leek tart from Picardy

A case of shortcrust pastry with plenty of leeks sweated down in butter then bound with an egg and cream mixture and baked. Delicious.