What do you think?
Rate this book
Rick Stein: From Venice to Istanbul
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.
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.
320 pages, Hardcover
First published July 3, 2014
76 people are currently reading
187 people want to read
About the author
Rick Stein
90 books56 followersChristopher Richard "Rick" Stein OBE (born 4 January 1947) is an English chef, restaurateur and television presenter. He is currently the head chef and co-owner of "Rick Stein at Bannisters" at Mollymook, New South Wales, Australia,[1] owns four restaurants in Padstow, a fish and chip shop in Falmouth, Cornwall and has written or presented a number cookery books and television programmes.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 21 of 21 reviews
February 8, 2017
I really enjoyed the TV series and love Rick Stein, my husband bought me this for Christmas and I love it. The photographs are excellent and make all the recipes look enticing.
November 14, 2022
I was a bit disappointed at first, as I had expected more Fish recipes in a book by Rick stein, and initially thought there were not as many recipes that I wanted to try as I had expected. However, when I read through the book properly, I found there were more than enough new and interesting dishes to keep me happy. In particular, I liked the range of meat stews (perfect for the cold weather) and the salads and side dishes.
In total, my husband cooked me thirteen of the recipes – five meat dishes, and the rest vegetarian salads or side dishes. He commented that all the recipes were very easy to follow, with clear instructions. All tasted good, some were excellent, and all bar one I would make again. My favourites were: ‘Turkish King of Breakfasts Eggs with Tomato, Red Pepper & Green Chillies’ (a scrambled egg dish with feta cheese), the surprisingly excellent ‘Turkish Spiced Cabbage & Minced Lamb Stew with Tomatoes’ (is cheap and easy to make, filling and very, very tasty); and three carbohydrate rich salads: ‘David’s Salad of Chickpeas, Coriander, Tomato & Red Onion’; ‘Kisir’ (bulgur wheat, tomato, harissa and herb salad, which my neighbour thought was wonderful, and wants the recipe); and the ‘Freekeh Salad’ (which had an excellent texture and taste).
I did adapt the recipes somewhat, to take account of what ingredients I had to hand. Often, this just meant adding extra vegetables to the stews. But, the ‘Slow-Cooked Pork Knuckle & Onions’, I made with pork trotters and lardons. It had a good taste, but it was not the right meat to use. I would like to try the recipe again, but with the specified meat.
Other recipes I tried and enjoyed were the side dishes of ‘Shallot Stifado’, and ‘Green Beans in Tomato Sauce’, and the meat dishes of ‘Lamb & Potatoes with Lemon’, ‘Pot-Roasted Goat with Potatoes, Artichokes & Fennel’ and ‘Oven-Roasted Chicken with Sumac, Pomegranate Molasses, Chilli & Sesame Seeds’. The latter was very nice and sticky, and would work well on chicken wings, or maybe even Tofu for a vegetarian meal.
A lot of the recipes involved a long cooking at low heat, so did require a bit of planning time-wise. Pomegranate molasses featured a lot, but apart from that, most of the ingredients were readily available. We are lucky that we live in a part of London where virtually every ingredient can be found.
There were some fish recipes, but I have not tried any of those yet. The one I would especially like to try is the Croatian ‘Black Risotto’ with squid and squid ink, which I once had – and loved – in Dubrovnik. And there are still plenty of other recipes I want to make.
There are photos of some of the places visited, and of the people met, which was nice, but I would have preferred more photos of the completed dishes. While many are accompanied by pictures, not all are, and some just show one ingredient.
One criticism I would have of the book, is the very small font used for the ingredients of each recipe. It did at times, make it difficult to read.
But all in all, this was a recipe book that I really enjoyed, and would recommend.
In total, my husband cooked me thirteen of the recipes – five meat dishes, and the rest vegetarian salads or side dishes. He commented that all the recipes were very easy to follow, with clear instructions. All tasted good, some were excellent, and all bar one I would make again. My favourites were: ‘Turkish King of Breakfasts Eggs with Tomato, Red Pepper & Green Chillies’ (a scrambled egg dish with feta cheese), the surprisingly excellent ‘Turkish Spiced Cabbage & Minced Lamb Stew with Tomatoes’ (is cheap and easy to make, filling and very, very tasty); and three carbohydrate rich salads: ‘David’s Salad of Chickpeas, Coriander, Tomato & Red Onion’; ‘Kisir’ (bulgur wheat, tomato, harissa and herb salad, which my neighbour thought was wonderful, and wants the recipe); and the ‘Freekeh Salad’ (which had an excellent texture and taste).
I did adapt the recipes somewhat, to take account of what ingredients I had to hand. Often, this just meant adding extra vegetables to the stews. But, the ‘Slow-Cooked Pork Knuckle & Onions’, I made with pork trotters and lardons. It had a good taste, but it was not the right meat to use. I would like to try the recipe again, but with the specified meat.
Other recipes I tried and enjoyed were the side dishes of ‘Shallot Stifado’, and ‘Green Beans in Tomato Sauce’, and the meat dishes of ‘Lamb & Potatoes with Lemon’, ‘Pot-Roasted Goat with Potatoes, Artichokes & Fennel’ and ‘Oven-Roasted Chicken with Sumac, Pomegranate Molasses, Chilli & Sesame Seeds’. The latter was very nice and sticky, and would work well on chicken wings, or maybe even Tofu for a vegetarian meal.
A lot of the recipes involved a long cooking at low heat, so did require a bit of planning time-wise. Pomegranate molasses featured a lot, but apart from that, most of the ingredients were readily available. We are lucky that we live in a part of London where virtually every ingredient can be found.
There were some fish recipes, but I have not tried any of those yet. The one I would especially like to try is the Croatian ‘Black Risotto’ with squid and squid ink, which I once had – and loved – in Dubrovnik. And there are still plenty of other recipes I want to make.
There are photos of some of the places visited, and of the people met, which was nice, but I would have preferred more photos of the completed dishes. While many are accompanied by pictures, not all are, and some just show one ingredient.
One criticism I would have of the book, is the very small font used for the ingredients of each recipe. It did at times, make it difficult to read.
But all in all, this was a recipe book that I really enjoyed, and would recommend.
March 18, 2020
I read this along with watching the TV series, which was such an interesting thing to do.....great recipes which are very doable.
September 21, 2015
The book's proofreader missed a mistake with regard to Patrick Fermor's housekeeper. In the recipe in the book it's advises you to use beef mince. In the programme it is lamb mince! So suggest you change it in the book.
Also if you can't get the cheese graviera then he advises to use Gruyere the programme advises Mancheco cheese from Spain.
All the best
Tom
Also if you can't get the cheese graviera then he advises to use Gruyere the programme advises Mancheco cheese from Spain.
All the best
Tom
October 27, 2015
I bought this book after watching the TV series, which I thought was brilliant. What could be better than a tour of some of my favourite places in the Med plus a marvellous insight into Albania and Croatia? Watching Rick cook up delight after delight in Symi was a real treat. The book has a few anecdotes but not as many as I'd hoped but the recipes more than compensate. I have many cookery books but am looking forward to actually trying out the ones in here rather than letting it collect dust on my shelves.
March 31, 2018
Excellent cookbook
January 28, 2019
I just finished reading this marvellous book and have marked so many recipes for my dear wife Diane to prepare. Now before you think I am a misogynist duff: Diane bought me the book as a Christmas present and left a card inside saying she would cook any marked recipe for me throughout the coming year.
How can I possibly choose my favourite recipes from the vast selection that Stein selects for his book? He divides his book into seven sections including one he calls “Street Food”-not a usual inclusion in recipe books. Stein includes recipes from Venice, Croatia, Albania (certainly not a typical addition in cookery books), Greece and Turkey.
I admit that I am inordinately fond of the food from the regions covered in this book, so the recipes seem perfect for our house. I guess it would be appropriate at this point to select some of the ones I anticipate tasting: MUHAMMARA (Turkey) p. 20, SAGANAKI Greece P.49, ALBANIAN BAKED LAMB WITH RICE p.143, KID GOAT WITH PEAS (Croatia) P.154-enough, that is only a small sample
How can I possibly choose my favourite recipes from the vast selection that Stein selects for his book? He divides his book into seven sections including one he calls “Street Food”-not a usual inclusion in recipe books. Stein includes recipes from Venice, Croatia, Albania (certainly not a typical addition in cookery books), Greece and Turkey.
I admit that I am inordinately fond of the food from the regions covered in this book, so the recipes seem perfect for our house. I guess it would be appropriate at this point to select some of the ones I anticipate tasting: MUHAMMARA (Turkey) p. 20, SAGANAKI Greece P.49, ALBANIAN BAKED LAMB WITH RICE p.143, KID GOAT WITH PEAS (Croatia) P.154-enough, that is only a small sample
March 20, 2021
Excellent recipes. Eminently ‘doable’
I have travelled extensively throughout the Balkan countries and know their cuisine well, so it was great to find that Rick has presented a great selection of recipes to try out. He writes evocatively of the places he visited and his recipes are simple and easy to follow, whilst the accompanying photographs are appealing.
I would recommend this book to anyone who wants to try something a little different, but easily managed with well known ingredients.
I have travelled extensively throughout the Balkan countries and know their cuisine well, so it was great to find that Rick has presented a great selection of recipes to try out. He writes evocatively of the places he visited and his recipes are simple and easy to follow, whilst the accompanying photographs are appealing.
I would recommend this book to anyone who wants to try something a little different, but easily managed with well known ingredients.
March 4, 2019
A new favourite cookbook, for sure. I watched the TV series when it first aired and loved it - so much so that I've since rewatched it. Highly recommended for food lovers, in general, and for those who like food from this part of the world. The recipes are easy to understand and Rick is as always very accessible, genuine and down-to-earth in his approach.
June 24, 2017
Some lovely recipes, but Rick's style seems very flat. There's a lot of references to his life in Australia. The categories are very muddled, and there isn't a plan of the journey taken.
August 19, 2017
I love Rick and his books and tv shows - this one is well written as usual with some great-sounding recipes but it was all a bit meat heavy for me. I prefer the Long Weekends book by far!
February 26, 2018
Not just a recipe book - enjoyed reading about the different areas and background of the recipes. There are also a few I want to try make!
January 20, 2020
Another cook book and this cuisine not only invites us in but introduces the reader/cook to a whole world of yumminess
July 3, 2019
The book that makes me hungry!!!!
I love looking through this book; it's a delightful feast for the eyes.
The Turkish recipes are so wonderfully authentic; it makes me want to invite Rick to my own dinner table and have him critique every dish in my repertoire!
Sit down a fresh coffee and browse from cover to cover and you'll be transported through the most fantastic feast for the eyes.
The photos are moody and inviting, and the introductions take you through the tastiest journey. From mezzes & street foods through the mains salads and desserts, from Venice to Istanbul offers enough variety and flare to keep even a seasoned Turkish cuisine home cook like me going back time and time again.
The sumac chicken has fast become a favourite shove it in the oven along with the roast pumpkin and the pide recipe I now know off by heart (with a little adaption for ingredients here in Turkey)
I can just imagine Mr Stein travelling around Turkey, discovering, tasting, and enquiring! Oh, what I'd do to follow him around! Alas, I can't so instead I dig out ‘Venice to Istanbul' at least once every couple of weeks for cooking inspiration.
Many of the dishes I already know for myself, but I'm finding recipes from this are actually influencing the recipes handed down to me from my mother in law and Turkish friends and family.
Beyond Turkish cuisine from Venice onwards the book offers Albanian, Croatian, Greek cuisines, it's fascinating to see how the dishes of Turkeys neighbours offer such vibrant flavours and similarities, and this provides an interesting balance to our own meals at home.
I love looking through this book; it's a delightful feast for the eyes.
The Turkish recipes are so wonderfully authentic; it makes me want to invite Rick to my own dinner table and have him critique every dish in my repertoire!
Sit down a fresh coffee and browse from cover to cover and you'll be transported through the most fantastic feast for the eyes.
The photos are moody and inviting, and the introductions take you through the tastiest journey. From mezzes & street foods through the mains salads and desserts, from Venice to Istanbul offers enough variety and flare to keep even a seasoned Turkish cuisine home cook like me going back time and time again.
The sumac chicken has fast become a favourite shove it in the oven along with the roast pumpkin and the pide recipe I now know off by heart (with a little adaption for ingredients here in Turkey)
I can just imagine Mr Stein travelling around Turkey, discovering, tasting, and enquiring! Oh, what I'd do to follow him around! Alas, I can't so instead I dig out ‘Venice to Istanbul' at least once every couple of weeks for cooking inspiration.
Many of the dishes I already know for myself, but I'm finding recipes from this are actually influencing the recipes handed down to me from my mother in law and Turkish friends and family.
Beyond Turkish cuisine from Venice onwards the book offers Albanian, Croatian, Greek cuisines, it's fascinating to see how the dishes of Turkeys neighbours offer such vibrant flavours and similarities, and this provides an interesting balance to our own meals at home.
October 4, 2016
Rick Stein's new book is a feast for the senses. From the beautiful hardcover (just as gorgeous without the dust jacket as it is with it!), to the glorious photos and amazing recipes, From Venice to Istanbul is an absolute delight!
From Moussaka to Kofte, Hummus to Baklava, all you need to cook the delightful cuisine of the Eastern Mediterranean is found within these pages. Make your own Pide Bread to eat with your homemade Lamb and Pistachio Kofte or Cilbir.
Most of us are familiar with some of the Mediterranean cuisines from places like Italy and Greece, but this book takes you to further, to places like Turkey, Albania and Croatia. Try Rozata, a creme caramel flavored with rose water from Croatia, or Gozleme from Turkey or Chicken Yufka from Albania.
Put a little spice in your life, and travel outside your comfort zone to sample these delightful cuisines from far flung places. I think you'll be glad you did!
I received a copy of this book from Trafalgar Publishing through IPG for my honest review. All thoughts and opinions are my own.
From Moussaka to Kofte, Hummus to Baklava, all you need to cook the delightful cuisine of the Eastern Mediterranean is found within these pages. Make your own Pide Bread to eat with your homemade Lamb and Pistachio Kofte or Cilbir.
Most of us are familiar with some of the Mediterranean cuisines from places like Italy and Greece, but this book takes you to further, to places like Turkey, Albania and Croatia. Try Rozata, a creme caramel flavored with rose water from Croatia, or Gozleme from Turkey or Chicken Yufka from Albania.
Put a little spice in your life, and travel outside your comfort zone to sample these delightful cuisines from far flung places. I think you'll be glad you did!
I received a copy of this book from Trafalgar Publishing through IPG for my honest review. All thoughts and opinions are my own.
January 6, 2016
I love Rick Stein and his latest escapade did not let me down. I've watched the program on tv so was excited to read the book. As usual, Rick talks about the history and the people he met in each country and I can't wait to start cooking the recipes, which are all very easy to follow. I love how he puts staple recipes at the back along with the ingredient description and the photography is sublime.
January 26, 2017
I love Rick Stein's TV shows and cookbooks. But unfortunately I do not love this book quite the same. Many of the recipes just don't appeal to me, so perhaps it is more my dislike of the region's food. Too much offal is one issue. Another issue is it would have been better if the chapters followed the countries. Instead all the countries are mixed up together. I don't hate it. I just don't love it like his other books e.g. India, Spain, Far East.
November 22, 2015
I'm still cooking my way through this book and as ever Rick Stein has not let me down.
I was worried that the recipes would be a repetition of his mediterranean cookbook, however, my fears were unfounded. The mix of Albanian, Greek and Turkish recipes keeps this book fresh and varied, whilst also providing some excellent recipes for more well-known recipes such as Tiramisu.
I was worried that the recipes would be a repetition of his mediterranean cookbook, however, my fears were unfounded. The mix of Albanian, Greek and Turkish recipes keeps this book fresh and varied, whilst also providing some excellent recipes for more well-known recipes such as Tiramisu.
December 1, 2015
Watched the BBC series twice and really enjoyed it, especially one of my favourite destinations, Venice! Recipes are good and as always Rick Stein chats through memories, background, history, culture and provinces excellent tips. Very good addition to the cookbook library and the tv series as pure pleasure....
September 27, 2015
This book is making me hungry. There are at least 6 recipes I'd like to try; Bulgur wheat, salads, and one day I shall make pistachio baklava. The herbs and spices listed are not too hard to get. Will have to buy this book. currently on loan from local library.
November 20, 2020
Some nice Dalmatian food is covered in this book:)
Displaying 1 - 21 of 21 reviews