BBC books Fish & Shellfish Stein Rick

To celebrate the 100th anniversary of G. K. Chesterton’s Father Brown mysteries, BBC One Daytime has commissioned a new 10-part drama series for January 2013 to bring the priest-turned-detective back to life. BBC Books will be publishing a new edition of the original and complete short stories to tie-in to transmission • Set in the early-twentieth century, Father Brown's world is quintessentially English; crime scenes await in country houses, rural parish churches and quaint gardens as well as foggy London streets and shadowy railway stations. Father Brown may be a kindly cleric, but his bumbling nature disguises a detective mind to rival Sherlock Holmes • The character of Father Brown, brought to life by Mark Williams, is based on a real parish priest and the idea that priests, through hearing Confession, know the worst of human nature more than anyone, including the police

Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls • In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country

Fish and seafood are a healthy, versatile and delicious choice, and to prove that cooking with these ingredients doesn't have to be complicated or time-consuming, the team at BBC Good Food Magazine have collected their favourite recipes for Good Food 101 Fish & Seafood Dishes • You'll never be stuck for ideas with these tasty, easy recipes, from Smoked Salmon and Dill Tartlets to Spicy Singaporean Fish, in chapters that include Simple Everyday Suppers, Easy Entertaining, Healthy & Low-Fat and Asian Flavours • As each recipe is accompanied by a full-page colour photograph and step-by-step instructions, creating delicious fish and seafood dishes in your own kitchen has never been so simple

BBC’s The Repair Shop is a place where Britain’s most skilled and caring craftspeople rescue and resurrect items that owners thought were beyond saving. Their shared love of craft has helped hundreds of people recover and relive cherished memories, and inspired millions to rediscover their own prized possessions. The skill required to properly restore those items may be beyond most of us, but there are small things we can all do to care for the items we love the most. How do you replenish the stuffing in your child’s beloved, tatty teddy bear, for instance? Or remove a water mark left on your wooden table? What’s the best way to prevent your leather from cracking? • Direct from the Repair Shop's 'Workshop of Dreams', this ‘make do and mend’ guide collects advice and stories from each of the show’s experts, to help you understand and care for those aging treasures and heirlooms around your house or gathering dust in the garage

To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat • Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home

Home is more than a place. It's a feeling • Rick Stein has spent his life travelling the world in search of cooking perfection - from France and Italy to Australia and the far east - and inspiring millions of food lovers with the results. In Rick Stein At Home, he takes us into the rhythms and rituals of his home cooking. In his first book to celebrate his all-time favourite home-cooked meals, Rick shares over 100 very special recipes, including many from his recent Cornwall series - from sumptuous main courses such as Cornish Bouillabaisse and Braised Pork Belly with Soy and Black Vinegar to indulgent desserts like Apple Charlotte and Spiced Pears Poached with Blackberries and Red Wine • Rick explores family classics that evoke childhood memories and newer dishes that have marked more recent personal milestones - along with unforgettable stories that celebrate his favourite ingredients, food memories, family cooking moments and more

From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond – the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character • Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart • Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home

"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

Whenever I hear the word curry, I'm filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry • What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food • Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours - and Rick's travels take him to the heart of both their long-held traditions and most modern techniques

For those of us with busy lifestyles and little time to spare, slow cookers are a priceless helping hand in the kitchen - with as little as 10 minutes spent preparing a dish at the beginning of the day, you can enjoy delicious food a few hours later without slaving away at a hot stove. That's why the trusted experts at Good Food magazine, the UK's best-selling cookery magazine, have put together this essential guide to making the most of your slow cooker. With recipes for comfort food favourites like curries, chillis, soups and puddings, through to fresh ideas for meaty stews, braised fish and melt-in-the-mouth vegetarian meals, there is a slow-cooked meal to suit every taste and occasion • Accompanied throughout with full-colour photographs and a nutritional breakdown of every recipe, this collection of Good Food's favourite triple-tested slow cooker recipes will work first time, every time

If you like good food, but want to stay healthy or lose weight, try Good Food: Low-fat Feasts. Divided into Starters and Light Meals; Pasta, Rice and Noodles; Meat; Fish and Seafood; Veggie-friendly and Desserts, you're guaranteed to find a delicious, low-fat recipe for every occasion • Whether you choose Chicken with Coriander Tomato Sauce, Nutty Stuffed Peppers or Tequila Sunrise Sorbet, every recipe has been tried and tested by the Good Food team to ensure fantastic results, every time you cook • The recipes are all short and simple with easy-to-follow steps, using readily available ingredients and are accompanied by a full-colour photograph of the finished dish • This edition is revised and updated with delicious new recipes and a fresh, contemporary design

Slow cooker recipes are an essential for any home cook - time saving, low cost and reliably delicious. The Good Food kitchen has produced hundreds of brilliant recipes over the years, and this collection gathers 150 of the very best • Slow cookers allow anyone to create mouth-watering dishes that can be cooked overnight or while you're at work so that you can enjoy your meal as soon as you enter the door. From family favourites like curries, chillis, soups and puddings, through to fresh ideas for stews, fish and tasty vegetarian meals, Good Food Ultimate Slow Cooker Recipes has something for everyone • All recipes are short and simple with easy-to-follow steps, and all are accompanied by a full-colour photograph of the finished dish