- File Size: 189228 KB
- Print Length: 320 pages
- Publisher: BBC Digital; 01 edition (October 6, 2016)
- Publication Date: October 6, 2016
- Sold by: PRH UK
- Language: English
- ASIN: B01K9DTB9I
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #1,068,160 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Print List Price:||$45.00|
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Rick Stein's Long Weekends Kindle Edition
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Top international reviews
Rick Stein on top form. He's now my favourite chef (sorry, Mr Martin).
The recipes are so doable, and confidence boosting. I lost my passion for cooking for a while. The series, along with this book haven't just rekindled that passion, it's set it ablaze!
Buy it! You will not be disappointed.
Too many favourites but the ones to get started with:
Piri Piri Chicken
Chicken in Marsala
You'll not need another cook book for a long time.
Because of the series we've decided on a long weekend in Copenhagen, later this month.
Need more convincing?
Anything he enthuses about is done with so much love and emotion, that I define anyone not to be swept up in his cheery anecdotes, his whimsy and his vast knowledge. This is a great delve into some of the beautiful cities in Europe and the vast array of methods and ingredients used to create some memorable dishes. A great read. Highly recommend.
While other Reviewers complain the Book does not chronologly follow each of the Video segments - country by country - it does not detract from the quality of the recipes Rick outines and explains in detail in this excellent addition to anyone's library of cooking and cuisine.
The ingredients Rick lists are available in pretty much any supermarket and/or specialist shop which are now the 'norm' in the UK.
Don't be intimidated, get on with the job and enjoy each, every and all of the recipes contained in this beautifully presented addition to your culinary library !
The recipes are clear and easy to follow.
However my book binding (strings) for the first binding section is already undone - as is a recent one i purchased by another chef - are the bindings not being as well done?