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

Rick Stein has spent more than sixty years in professional kitchens, and this volume gathers the classic recipes and techniques he returns to most often. The 150 dishes are arranged by their main ingredient: eggs and dairy, vegetables, fish and shellfish, meat and poultry, and rice and grains. Photographed step-by-step techniques show how the basic jobs are done, from small skills to showier dishes.

Stein's own tips and personal stories run alongside the recipes, so the book reads as a record of a long working life. The publisher describes it as his most extensive book yet. Given his Padstow roots, the fish and shellfish chapter is a standout. It suits a cook who wants to understand why a recipe works, not simply follow it.

## Books in this series (1)

- Vol. 1 — [Rick Stein's Cookery Course: Recipes and techniques from a lifetime in the kitchen](https://mybookbandits.com/books/9781785949913) (ISBN 9781785949913)

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Browse this series at [MyBookBandits](https://mybookbandits.com/series/rick-steins-cookery-course-recipes-and-techniques-from-a-lifetime-in-the-kitchen).