The wry, perceptive and brilliantly evocative memoir of one of Britain's best-loved cooks
Rick Stein's passion for using good-quality local produce and his
talent for creating delicious flavour combinations in his books and
restaurants have won him a host of awards, accolades and fans. As
well as presenting a number of television series, he has published
many best-selling cookery books, including French Odyssey, Coast to
Coast, Far Eastern Odyssey and Rick Stein's Spain.
Rick is a firm supporter of sustainable fishing techniques and
farming, which he strives to maintain in Padstow, Cornwall, where
he runs an acclaimed restaurant and a seafood cookery school, as
well as a delicatessen, patisserie and hotel. In 2003 Rick was
awarded an OBE for services to West Country tourism. He divides his
time between Padstow and Australia, which he regards as his second
home. Rick and his wife Sarah are co-owners of Rick Stein at
Bannisters, Mollymook, NSW.
Stein’s brilliant memoir traces his halcyon days spent in
Australia, culminating on his home turf, Cornwall.
*The Daily Telegraph*
Dealing with his father's suicide by heading for the outback,
catching a freighter from New Zealand to New York, running a
nightclub: Stein has plenty to talk about before he gets to fish
restaurants in Padstow and becoming a fixture of food TV. His fine
autobiography never shies away from that defining tragedy and how
it rippled through his life, even revealing his sudden need, last
summer, to swim to the Cornish cliffs where his dad died.
*The Observer Food Monthly*
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