Rick Stein’s Cookery Course: Recipes and techniques from a lifetime in the kitchen

After more than sixty years of cooking, Rick Stein has returned to the recipes and techniques he relies on most. This is a single volume of 150 classic dishes, arranged by the ingredient at their heart: eggs and dairy, vegetables, fish and shellfish, meat and poultry, and rice and grains. The publisher describes it as his most extensive book yet.

Step-by-step photographs show how the key jobs are done, from the small skills that underpin good cooking to dishes worth making a fuss over. Practical tips sit alongside personal anecdotes from a long working life, and the fish and shellfish chapter reflects his Padstow roots. It suits the cook who wants to understand why a recipe works, not just follow it.