Rick Stein’s Food Stories

Rick Stein celebrates the best of British food with over 100 diverse, exciting and easy new recipes

"Over my 55-year career, I've seen British cuisine transform. What we have now is an amalgam of our own rich repertoire of dishes, and the food and flavours of so many different cultures from the people who have made Britain their home, from meat and two veg to Pad Thai noodles. We have today what I believe is one of the most exciting cuisines in the world." —Rick Stein

Rick Stein's Food Stories is an exciting collection of new classics that celebrate modern Britain. Rick's recipes reflect his mouth-watering and heartfelt exploration of today's British cuisine and how different cultures have influenced the nation's evolving palate.

Rick highlights traditional favorites such as Bangers and champ with red wine gravy, Crumpets with potted shrimp, and Tattie scones with smoked salmon and puts his twist on new food and flavors that have come to British shores, including Kubo pork belly adobo, Arroz roja and Paneer jalfrezi.

With stunning food and location photography, Rick Stein's Food Stories also shines a spotlight on talented food heroes from all over the country, from food growers and producers to immigrant home cooks and rebellious young chefs. Let Rick take you on a delicious journey through this joyous and ever-changing food scene.

Uses metric measures, includes conversion chart.

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 several television series, he has published many cookbooks, 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.