Table of Contents

Introduction
Notes on sourcing
Simple techniques used in this book
Fish
Shellfish
Chicken
Beef
Pork
Game
Offal
Vegetables
Acknowledgements
Index

Promotional Information

Combining his years of culinary globetrotting and passion for British produce, Jack celebrates his favourite dishes from around the world

About the Author

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

Reviews

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*