| Rick Stein's Mediterranean Escape is not about food | | | | Artichokes, Easter Lamb, Seared Swordfish Steaks, |
| alone. It is a saga of the culture around the | | | | Chicken and Prawn Paella, Moroccan Chicken, Kleftiko, |
| Mediterranean, peppered with rich anecdotes about | | | | Stifado, Seafood Couscous, Spaghettini, Bulgar |
| how folks live their lives, what they eat and how and | | | | Wheat Pilaf, Crema Catalana, Baklava, Moroccan |
| when did they began eating it. | | | | Orange Salad, Almond Cake with Almond Ice Cream, |
| The sun, sea and the sand will lose half its allure if | | | | Zabaglione, Sicilian Orange Cake are only a tiny |
| there is no food and drinks before or after. What if | | | | fragment of the mouth-watering concoctions that |
| there is a cook-book that offers the other grandeurs | | | | Rick cooks up. |
| as well? Those who are aware of Rick Stein are | | | | Each recipe has a general opening paragraph |
| allowed to smirk: for others, this is a lifetime | | | | comprising title/s (both foreign and English, where |
| opportunity. | | | | applicable), place of origin, complete list of ingredients |
| A companion volume to Stein's five-part television | | | | and a lucid instruction, followed by suggested |
| series for BBC2, Mediterranean Escapes comes with | | | | variations if applicable. Rick's stellar quality is his |
| sunning visuals of food by Earl Carter and | | | | honesty and he leaves no stones unturned to |
| mind-blowing landscapes by Craig-Easton. 11 chapters | | | | acknowledge his debt to recipes and cooks, both in |
| comprising 216 pages of gastronomic delights and | | | | the present and in the hoary past. Rick is a perfect |
| visual extravaganza: it is a treat that you always | | | | example of the old proverb that says that anybody |
| craved for but never managed. | | | | can cook but only an honest individual can make a |
| Tabbouleh, Focaccia, Spiced Octopus Salad, Baked | | | | great cook. |
| Greek Omelette, Caponata, Imam Bayildi, Braised | | | | |