Approach the Mediterranean Sea from any direction and you know
you've entered a different world. Rick Stein's culinary odyssey
takes in both the islands and coast of this remarkable region.
Travelling often by public ferry boat, and encountering
extraodinary people along the way, Rick has sought out the very
best of the region's food. This is a land where culinary trends are
looked down upon. What matters is how good the lemons are this year
and who is pressing the best olive oil. Rick's pick of more than
100 recipes includes Catalan Grilled Stuffed Mussels, Feta and Mint
Pastries, Puglian Fava Bean Puree, Corsican Oysters with a Pernod
and Tarragon Dressing, Moroccan Chicken with Preserved Lemon and
Olives, Sicilian Orange Cake and Corfiot Rice Pudding. Fully
illustrated with beautiful food photography by Earl Carter and
landscape photography by Craig Easton, Rick Stein's Mediterranean
is a fascinating journey into a rich and varied culinary heritage.