Rick Stein embarks on a new journey through the byways of France, from the Channel to the Mediterranean, always on the look out for things where the British could learn from the French to enhance lives.
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Rick enjoys sitting on the dock of the bay in San Francisco, tasting legendary dishes like the hangtown fry San Francisco is also the home of sourdough and where America's love affair with seasonal cooking took hold.
Rick tours Spain on a journey of discovery and culinary delight Rick begins his tour in Galicia on the Atlantic coast, driving an old camper van suitable for venturing to places off the beaten track.
Rick and Chalky continue their culinary quest around the country.
When the Japanese Ambassador saw Rick preparing sushi onboard a boat off Cornwall, he was not terribly impressed. However, this sparked off an idea where Rick would go on a voyage of discovery to the ultimate seafood lovers' destination: Japan.
Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc before crossing over to Provence and the Mediterranean coastline that reveals new insights into southern French cuisine.
Rick Stein's journey of discovery brings him to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussilon on the foothills of the Pyrenees next to the Spanish border.
Rick Stein arrives in the region of Perigord, famous for decadent dishes he discovers his favorite market in the city of Perigueux and learns about the region's historical relationship with England as the former kingdom of Aquitaine.
Rick Stein continues exploring Burgundy and practices a little entente cordiale with a chateau owner who cooks him sorrel soup straight out of the garden.
Rick Stein's goes through France's eastern border regions of Alsace and Jura home to his favourite French dish, choucroute garni and favorite French cheese, comté.
Rick Stein embarks on a new journey through the byways of France, from the Channel to the Mediterranean, always on the look out for things where the British could learn from the French to enhance lives.
Rick Stein discovers sausages and sheep's cheese and explores the locals' passion for chestnuts in Corsica.
Rick Stein discovers a five-star hotel in Madurai employing local housewives for genuine home-cooked dishes and enjoys Chettinad Chicken, a dish inspired by spices brought back from both the east and the west by traveling merchants.
Rick Stein visits the royal state of Rajasthan, a land of kings, hilltop forts and palaces, where the local population are serious meat-eaters.
Rick Stein arrives in the cultural city of Lucknow, India it is reputed to be the curry capital of India.
Rick explores Mumbai in search of the bombil, the fish that immortalized Bombay Duck enjoying Parsee hospitality.
Rick explores Bengal and Tamil Nadu, the regions that began Britain's love affair with curry Rick enjoys the prominence of fish and seafood in their dishes, flavored with mustard in Kolkata and tamarind in Chennai.
Fresh cod smoked kippers prepares halibut with cucumber salmon en croute.
A spicy shark vindaloo and the making of an authentic dhal with lentils.
Rick's off to Galicia in Spain to sample some rare shellfish.
Rick catches turbot off the Cornish coast and cooks it with cider and cream.
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