Introduction
Notes on sourcing
Simple techniques used in this book
Fish
Shellfish
Chicken
Beef
Pork
Game
Offal
Vegetables
Acknowledgements
Index
Combining his years of culinary globetrotting and passion for British produce, Jack celebrates his favourite dishes from around the world
Jack Stein, middle son of Rick Stein, is the Executive and
Development Chef of the Stein Restaurant Group and heir apparent to
the Stein empire. He spent his early years being travelling around
the world with his family to discover food in far-flung places
whilst his father created and presented world famous TV cookery
shows. A bug for food and travel was caught.
With food now firmly on his mind, Jack secured himself a stage at
La Regolade in Paris which reignited a passion for travel and led
him to take further stage work in leading restaurants all over the
world, picking up culinary customs and traditions as he travelled.
There then followed a period cooking at the legendary Tetsuya’s in
Sydney after which he began to explore the Far East and Japan, and
a world gastronaut was born!
Jack entered The Seafood Restaurant as sous chef before graduating
to Executive Chef and Development Chef for the rapidly expanding
group of Stein Restaurants. Working from the development kitchen
Jack creates and perfects new recipes introducing his passion for
the world’s great cuisines into the menus of the restaurants using
the best of British produce to create a singular culinary
identity.
@JackStein
Experimental, accessible and fun... Stein is on a mission to expand
our palates.
*The Sunday Times*
Approachable, exciting recipes that will delight both die-hard
foodies and those just wanting some new inspiration in the
kitchen.
*GQ*
A lovely collection of dishes, where none are particuarly difficult
but each could work in any number of settings. Jack has a long way
to go to emulate his father's output, but he has made a fabulous
start.
*The Caterer*
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