Rick Stein: the Road to Mexico: 120 Vibrant Recipes from California and Mexico . . 

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"My family’s favourite TV chef (he’s done more to teach my children to cook than I have)... [he] has a knack for pulling together the dishes that best sum up countries and regions." Diana Henry, The 20 best cookbooks to buy this autumn

OFM Food Personality of the Year 2017

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.

Whether it's the farmers’ markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients.

Showcasing Rick’s authentic style, with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.
 
 
 
 
 




        

            
            

                
Publisher
                
BBC Books; 1st edition (19 Oct. 2017)
            
            
            

                
Dimensions
                
19.69 x 3.3 x 25.4 cm
            
            
            

                
Language
                
English
            
            
            

                
Hardcover
                
320 pages
            
            
            

                
Book Type
                
Hardcover
            
            
            

                
ISBN-10
                
178594200X
            
            
            

                
ISBN-13
                
978-1785942006
            
            
        
         





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