Rick Stein Books in Order

Returns to the French regions Stein loves most, seeking out lesser-known dishes cooked in homes and village restaurants. The recipes focus on comforting, do-able food, from poultry and slow-cooked meats to simple tarts and vegetable sides, rather than restaurant showpieces.

Revisits the route Stein first travelled as a young man, running from California down through Baja and into Mexico. The book mixes nostalgic stories with recipes for tacos, seafood, breakfasts, grills and vibrant salads that showcase West Coast and Mexican flavours.

Based on his European weekend escapes, this book offers dishes inspired by cities such as Bordeaux, Berlin, Lisbon and Palermo. Recipes are arranged around the rhythm of a weekend, from Friday suppers to Sunday lunches and baking projects to share.

An updated and expanded version of Stein's classic seafood manual, combining a species-by-species guide with more than 120 recipes. Detailed technique photographs and clear notes on buying, storing and preparing fish make it a practical kitchen companion.

Accompanying his Eastern Mediterranean series, this book traces a route from the canals of Venice through Croatia and Greece to Istanbul. Along the way Stein gathers recipes for mezze, grills, slow braises, seafood and pastries that showcase the region's shared traditions.

In this candid memoir Stein looks back on his childhood in rural Oxfordshire and Cornwall, his father's death, wandering years in Australia and Mexico, and the slow creation of The Seafood Restaurant. It offers a thoughtful, personal view of the life behind the public chef.

This small gift book collects twelve of Stein's preferred starters, from simple seafood plates to vegetable dishes and soups. Designed for entertaining, the recipes are straightforward yet impressive, each illustrated to help you plan the opening course of a meal.

Charts Stein's journey across India in search of what makes a great curry, from coastal fish dishes to rich dals, biryanis and street snacks. The recipes balance traditional techniques with practical guidance for recreating vibrant Indian flavours at home.

Companion to his Spanish TV series, this book tours the country from Galicia to Andalusia, combining travel notes with recipes. Tapas, stews, roasts and desserts aim to capture the spirit of regional Spanish cooking for the home kitchen.

A handy paperback that distils Stein's favourite fish and shellfish dishes into one hundred everyday recipes. It covers quick suppers, pasta, rice and noodle plates and food to share, giving busy cooks a compact reference for reliable seafood meals.

Stein travels through Vietnam, Cambodia, Thailand, Sri Lanka, Malaysia, Bangladesh and Indonesia, cooking with street vendors and home cooks. The recipes capture the sweet, sour, hot and fragrant flavours of the region, from curries and noodles to grills and salads.

This globe-spanning cookbook gathers coastal dishes from places such as Cornwall, California, Australia, Asia and the Mediterranean. Organised by region, it moves from light salads and starters to generous mains and puddings, all built around the best land and sea produce.

Travelling around the coasts and islands of the Mediterranean, Stein collects recipes that value good olive oil, ripe vegetables and fresh seafood over fashion. The book offers over a hundred dishes from Spain, France, Italy, Greece, North Africa and beyond.

Follows Stein by barge from southwest France to the Mediterranean, exploring markets, bistros and canal-side towns. The recipes range from classic dishes such as cassoulet and bouillabaisse to lighter salads and desserts that reflect regional French home cooking.

A follow-up to Food Heroes, offering another collection of recipes inspired by outstanding British producers. It returns to farms, dairies, smokehouses and bakeries across the country, turning their ingredients into dishes that feel both seasonal and rooted in place.

Created in support of deep-sea fishermen, this book gathers recipes from leading British chefs, restaurateurs and fishmongers that highlight species caught in UK waters. Essays and portraits of fishers sit alongside accessible dishes for everyday suppers and special occasions.

This companion volume showcases twelve dessert recipes Stein particularly loves, from comfort puddings to lighter finales. Short introductions and photography make it an easy source of inspiration when you want a reliable sweet to end a meal.

A pocket-sized gift book featuring twelve of Stein's favourite main-course dishes from his wider repertoire. It offers reliable centrepiece recipes for relaxed dinners, from simple fish plates to hearty meat and poultry, each with a full-colour photograph.

Companion to a coastal travel series, this book follows Stein and his dog Chalky around the shores of Britain and Ireland. Regional chapters mix short essays on fishing traditions with local specialties, seafood recipes and notes on memorable places to eat.

This small collection gathers some of Stein's most-loved fish and shellfish dishes in one place. The recipes are designed to be reliable, restaurant-quality plates that home cooks can reproduce with clear instructions and an emphasis on fresh seafood.

Celebrates the farmers, fishers, cheesemakers and other producers Stein championed in his Food Heroes television series. Profiles of these heroes sit alongside recipes that showcase their ingredients, encouraging readers to seek out and cook with local British food.

A highly structured guide to seafood cookery, divided into techniques, recipes and an A–Z of fish. It demystifies filleting, scaling and shellfish preparation, then applies those skills in classic and modern dishes drawn from Stein's cookery school.

A comprehensive reference to buying, preparing and cooking fish and shellfish, with detailed step-by-step photography. It combines core techniques, species guides and a large repertoire of recipes, making it a one-stop manual for confident seafood cookery.

Tied to his travel series, this book follows Stein around some of the world's great seafood regions, from New England and the Mediterranean to India and Australia. Each chapter blends location stories with recipes that capture local flavours.

A companion title in the same series, this book concentrates on shellfish and mixed seafood dishes. It offers approachable recipes for everything from mussels and prawns to squid and crab, with guidance on cleaning, cooking and serving them simply.

Based on his early television demonstrations, this pocket cookbook distils Stein's approach to cooking fish. Around forty recipes show how to grill, bake, poach and fry seafood with minimal fuss, focusing on straightforward combinations and clear timing.

This substantial collection encourages people to cook fish at home rather than only order it in restaurants. Centred on Padstow and the surrounding coast, it pairs preparation advice with a wide range of everyday and special-occasion seafood dishes.

A compact volume drawn from Stein's larger seafood books, offering quick ideas for cooking freshly caught fish. It focuses on simple techniques, short ingredient lists and bright flavours that suit everyday suppers as well as relaxed entertaining.

A short introduction to Stein's style, this slim book gathers ten favourite fish dishes from his restaurant kitchens. It gives clear, unfussy instructions that help nervous cooks handle fillets, whole fish and simple sauces.

Inspired by his television series, this collection ranges from Cornish harbours to Brittany, the Mediterranean and Australia. Over a hundred fish and shellfish dishes highlight bold flavours while remaining achievable for keen home cooks.

A foundational guide to British fish and shellfish cookery, combining practical techniques with recipes from Stein's restaurant in Padstow. It celebrates the range of local catch and shows home cooks how to prepare seafood with confidence.