Rick Stein’s Cookery Course

Recipes and techniques from a lifetime in the kitchen

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Rick Stein has been cooking for the last 60 years. Now, for the first time, he shares his complete cookery course.

With 150 classic recipes and photographed step-by-step techniques, here Rick goes right back to basics and brings together a lifetime of cooking expertise into one essential volume.

In this book Rick looks back on the essential recipes and techniques he returns to again and again. With chapters focusing on main ingredients - eggs & dairy, vegetables, fish & shellfish, meat & poultry, pulses & grains - this is his most extensive book yet. It features recipes big and small, each one accompanied by insightful tips and personal anecdotes from one of Britain's best-loved chefs.

Whether you're cooking a simple weeknight dinner or hosting a lavish dinner party, Rick Stein's Cookery Course will prepare you to make delicious meals with confidence.

About 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.

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