Book – Rick Stein: From Venice To Istanbul

Best known for his work with seafood, Rick Stein is bringing a little Eastern Mediterranean flavourto his cooking in his cookbook, Rick Stein: From Venice to Instanbul.

From the mythical heart of Greece to the Black Sea Coast, Rick Stein’s latest cookbook is just bursting with exotic aromas and flavours. Boasting a banquet of recipes for mezze platters, street food, meat and even dessert, Rick Stein will take readers on an inspirational journey. This irresistible book even includes tips on ingredients, techniques, and equipment.

With a wide range of delicious recipes for Prawns Alla Busara, Gozleme with Feta and Spinach, Turkish Dumplings, John Dory Alla Calina and more to tantalise the tastebuds, Rick Stein caters for all tastes and cooking abilities.

For flavour, fun, and fragrance, look no further than Rick Stein: From Venice to Instanbul.

Rick Stein: From Venice to Instanbul features:

• Hardcover – 319 pages.
• Written by Rick Stein. 
• An assortment of Eastern Mediterranean recipes, including traditional and modern recipes.
• Book is divided into chapters – Mezze, Street Food, Meat, Poultry, Seafood, Vegetarian and Sides and Desserts
• Vivid, full-colour photographs throughout.
• A section on ingredients, cook’s tips and techniques.
• Full index in the back.

Dimensions: 20cm (l) x 25.5cm (h).