Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California.
No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick. Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse.
Packed with vegetables, centred around fresh ingredients and always high on flavour, Mexican and California cooking is naturally healthy and satisfying – from the incredible seafood of the north Pacific coast and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo.
With the trademark beautiful photography and evocative design of Rick’s books, this cookbook will encourage anyone to try out the bold food of these sunshine states.
One of Padstow’s most famous residents, chef, restaurateur and presenter Rick Stein graduated from nightclub owner to one of Britain’s most famous chefs after opening The Seafood Restaurant with his wife in 1975 leading to a chain of businesses and his first cookery book, English Seafood Cookery in 1988. Since then he has gone on to publish a series of popular cookbooks including Fish and Shellfish, Rick Stein’s Spain, Rick Stein: From Venice to Istanbul and Rick Stein’s Long Weekends as well as the memoir, Under a Mackerel Sky.