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Under a Mackerel Sky
‘All men should strive to learn before they die what they are running from, and to, and why’. Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness.
When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father's initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life. Eventually, Cornwall called him home.
From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely unlikely nightclub where much of the time was spent breaking up drink-fuelled fights, Rick charts his personal journey in a way that is both wry and perceptive; engaging and witty. Narrated by Rick Stein himself.
When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father's initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life. Eventually, Cornwall called him home.
From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely unlikely nightclub where much of the time was spent breaking up drink-fuelled fights, Rick charts his personal journey in a way that is both wry and perceptive; engaging and witty. Narrated by Rick Stein himself.
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First published September 12, 2013
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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.
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Displaying 1 - 30 of 90 reviews
January 16, 2018
Stick to the kitchen Rick, do what you do best, cook great food, and stay away from writing. This book was just plain dull, dull, dull, gave up after two thirds. Bought up with a privileged background, wealthy parents who probably spoiled him, a public school boy, he never really had anything to challenge him. His life was just too good to even care, nothing to bring even a small amount of emotion to the surface. A self made man?, really! The only decent parts involved his experiences with food, the rest would make a good treatment for Insomnia.
November 29, 2017
An honest, enjoyable read. The book flowed well and the work was enhanced by the author's clear descriptions of food and the places he visited.
September 15, 2015
Struggled through the first 60 pages, skimmed the next 20, then gave up. Disappointingly dull.
January 14, 2015
Rick Stein is best known here in the UK as a chef with many thriving and successful restaurants under his belt, but he has also written a number of cookery books and presented shows on television, including Taste Of The Sea and Rick Stein’s French Odyssey. Under A Mackerel Sky follows the same pattern as your average autobiography – a few tales from childhood, the troubles of adolescence/young adulthood and the serenity of “clued-up” happy, adult life. For the most part, this is how Stein’s story reads. We hear about his childhood which was idyllic up to a point, the shadow over everything being his father’s mental illness and the effect that it had on him personally, more so when his father sadly took his own life when Rick was just 18. Uncertain what to do with himself, he travels round Australia, picking up work when he can which is often strenuous manual labour, meeting new people, drinking quite a bit and generally having a good time.
When he comes home, he attempts several ventures, including a mobile disco and a nightclub – which he eventually loses the licence for after it becomes quite a rough place, notorious for its drunken fights. Throughout all his life experiences however, food played a big part in Rick Stein’s life and he decides to open up a seafood restaurant. After a while and a lot of hard work, the restaurant becomes a great success and before long Rick Stein appears on our TV screens as a guest chef in Keith Lloyd’s series Floyd On Fish before he is given the chance to head his own series accompanied by his loyal canine friend, Chalky who became a bit of a star of his own!
Unfortunately, I wasn’t a big fan of this book for a couple of reasons. Firstly, I would have liked to see the emotional side of Rick a bit more. He didn’t really go into too much depth about the death of his father which he may have had his own reasons for (fair enough) but I would have felt a slightly better connection with him if he had opened up a bit more. That was my other problem. I don’t feel that we got to see the real Rick Stein through this book, more his public persona with a few juicy tid-bits here and there. I found his stories about travelling around Australia and Mexico more readable and there were certainly parts of his life at Oxford that compelled me to read on but other parts, especially the second half of the book just felt like a list of his accomplishments. I would just have preferred to read about the man himself and what made him tick, although I’m sure fans of his cookery series and books would enjoy reading about his rise to fame. I’m afraid this just wasn’t the case for me.
For my full review, please see my blog at www.bibliobeth.com
When he comes home, he attempts several ventures, including a mobile disco and a nightclub – which he eventually loses the licence for after it becomes quite a rough place, notorious for its drunken fights. Throughout all his life experiences however, food played a big part in Rick Stein’s life and he decides to open up a seafood restaurant. After a while and a lot of hard work, the restaurant becomes a great success and before long Rick Stein appears on our TV screens as a guest chef in Keith Lloyd’s series Floyd On Fish before he is given the chance to head his own series accompanied by his loyal canine friend, Chalky who became a bit of a star of his own!
Unfortunately, I wasn’t a big fan of this book for a couple of reasons. Firstly, I would have liked to see the emotional side of Rick a bit more. He didn’t really go into too much depth about the death of his father which he may have had his own reasons for (fair enough) but I would have felt a slightly better connection with him if he had opened up a bit more. That was my other problem. I don’t feel that we got to see the real Rick Stein through this book, more his public persona with a few juicy tid-bits here and there. I found his stories about travelling around Australia and Mexico more readable and there were certainly parts of his life at Oxford that compelled me to read on but other parts, especially the second half of the book just felt like a list of his accomplishments. I would just have preferred to read about the man himself and what made him tick, although I’m sure fans of his cookery series and books would enjoy reading about his rise to fame. I’m afraid this just wasn’t the case for me.
For my full review, please see my blog at www.bibliobeth.com
February 2, 2015
I have always liked Rick Stein's cook books and tv series. I wish I'd never read this memoir as I will never feel the same way again. Poorly written, but even worse, poorly judged - he should never have written it as the book exposes him as a particularly narcissistic, ego-driven, misogynist. What was his agent thinking?
November 21, 2013
I am so blessed. One of my DLP's (Darling Loving Partner) many talents is the fact the she is a kitchen goddess. She produces delectable meals, always thoughtfully presented. She has a knack for turning fridge leftovers into flash tucker with, unlike your scribe, not being a slave to a recipe. I am no match for DLP in the culinary stakes, although I enjoy putting together a meal and I do have to force myself to not buy endless cooking books/magazines.
Another aspect of my darling lady is that she likes the same type of foodie programmes on the tele as I do. Neither of us are into the hoopla of Master Chef or MKR – no, we delight in great cooks telling us mere peons how it is done. Keith Floyd was the first I personally took a shine to; it being a tad saddening reading of the pretensions of his later years in 'Under a Mackerel Sky'. Nick Nairn, The Hairy Bikers and Two Fat Ladies have also been favs in the past. I cannot abide swearing for swearings sake so Gordon Ramsey has largely past me by, but in those shows where he moderates that predilection he can be quite entertaining. Nor am I a huge fan of Heston Blumenthal's excesses, although I admire his 'out of left field thinking'. My current preferences largely reside in the SBS stable - Maeve O'Meara and her Good Food Guide, Peter Kuruvita, Luke Nguyen, Shane Delia and the Gourmet Farmer, Matthew Evans. I am also partial to the enthusiasm of the 'Two Greedy Italians' - Gennaro Contaldo and Antonio Carluccio. Then there's Poh – very delicious herself (can't wait for a new show) – and the 'River Cottage' guy Hugh Fearnley-Whittingstal. The only difference DLP and I have in all this is that we do not see eye to eye on the attributes of Nigella.
Both of us are attracted to the work of Rick Stein, perhaps I marginally more so than DLP. I enjoy his style on the small screen, the relationship he has with the camera and therefore, by definition, his viewers. He seems very human, with human foibles like all of us - foibles he is not afraid to leave unedited. Whereas Floyd liked to quaff a fruity red whilst he taught the world to cook, Stein is just as likely to recite poetry or quote the classics. He is as attached to Cornwall as I am to my beautiful island in the southern seas, particularly to 'Padstein' (Padstow). His commentary on any part of the world he finds himself in for a series is always worthwhile - naturally there is always something to enthuse about with the local tucker – something he can adapt for his own purposes back in his own kitchens. He is now getting on a bit, but he's one of these people you hope that, in a Cohenesque manner, can keep going on forever – as with the likes of David Attenborough, Clive James, Willie Nelson – those that make our globe so much the richer for their presence. How I'd love to visit his Cornwall. Once upon a time I nearly got there. I guess it will not happen now – but a man can dream.
'Under a Mackerel Sky' is Stein's evocative memoir – the word 'evocative' apt for those early chapters on his upbringing in post-war UK and his formative years in Oz. Now he is almost one of us, marrying an Aussie lass later in life and living for as much time as he can squeeze in on the southern New South Wales coast where he owns an eatery with his partner.
I found the book to be largely delightful. He is not a great wordsmith, but is as earnest in his scribing as he is expounding the glories of regional cuisine in France, Spain or anywhere that has a coast and a fishing boat. It is a given that a familiarity with his television work is a prerequisite. This gives his grand tales a context. Like most who look back on their earthly endeavours in written form, this is largely a vanity project and Stein is no exception. He is not backward in coming forward and quoting those who sing his praises. In his own words, though, he seems a genuine, genial enough fellow who possesses mundane doubts and insecurities despite his success in building his culinary brand. It is refreshing to know he does have a temper – seemingly that goes with the territory - and for Stein to be an exception would be a stretch.
His writing is at its best when describing his Cornish coast and its people – a populace he clearly adores, reserving a special place for the original and fast disappearing Cornishman (and woman). Then there is Chalky – his beloved canine who became an integral part of so many of his adventures. No Stein series was complete without the feisty terrier stealing a scene or two, being a natural in front of the camera. We all felt for Stein when he announced Chalky's demise to the world. A mini-review of the book in the Age describes it as being somewhat melancholic in tone. Certainly his father's supposed suicide casts a constant pall. His self doubt is emphasised – although it is hard at time to match this with the larger than life man on our screens. He writes of his early sexual exploits with an innocent frankness, but once he met the right woman, in the form of Jill, his career spiralled ever upwards.
She does seem to be the loser in all this – but then we can never be privy to the inner workings of a marriage and the author understandably is not overly forthcoming in what went wrong. He never disses her, but one suspects that in his effusiveness for how gloriously happy he is with his Aussie Sass would not be music to Jill's ears – but who knows? Reading on-line, it seems Jill was initially very incensed about the new woman in her man's life. Hopefully she has now moved on to a similar state of ecstasy to his as well.
The added photographs are charming as well as revelatory. I especially enjoyed his forthcomings on the goings on behind the scenes on his shows, particularly when applied to his good mate/producer David Pritchard. With so many years behind him, he has so many stories – they all being eminently readable. Let's just hope the story itself doesn't end for some time yet.
My beautiful DLP is doing one of her signature dishes for our evening meal. She weaves magic with a piece of Atlantic salmon. I am salivating at the thought. I doubt if even the great Rick Stein could match what DLP will soon be doing with that piece of fish!
Another aspect of my darling lady is that she likes the same type of foodie programmes on the tele as I do. Neither of us are into the hoopla of Master Chef or MKR – no, we delight in great cooks telling us mere peons how it is done. Keith Floyd was the first I personally took a shine to; it being a tad saddening reading of the pretensions of his later years in 'Under a Mackerel Sky'. Nick Nairn, The Hairy Bikers and Two Fat Ladies have also been favs in the past. I cannot abide swearing for swearings sake so Gordon Ramsey has largely past me by, but in those shows where he moderates that predilection he can be quite entertaining. Nor am I a huge fan of Heston Blumenthal's excesses, although I admire his 'out of left field thinking'. My current preferences largely reside in the SBS stable - Maeve O'Meara and her Good Food Guide, Peter Kuruvita, Luke Nguyen, Shane Delia and the Gourmet Farmer, Matthew Evans. I am also partial to the enthusiasm of the 'Two Greedy Italians' - Gennaro Contaldo and Antonio Carluccio. Then there's Poh – very delicious herself (can't wait for a new show) – and the 'River Cottage' guy Hugh Fearnley-Whittingstal. The only difference DLP and I have in all this is that we do not see eye to eye on the attributes of Nigella.
Both of us are attracted to the work of Rick Stein, perhaps I marginally more so than DLP. I enjoy his style on the small screen, the relationship he has with the camera and therefore, by definition, his viewers. He seems very human, with human foibles like all of us - foibles he is not afraid to leave unedited. Whereas Floyd liked to quaff a fruity red whilst he taught the world to cook, Stein is just as likely to recite poetry or quote the classics. He is as attached to Cornwall as I am to my beautiful island in the southern seas, particularly to 'Padstein' (Padstow). His commentary on any part of the world he finds himself in for a series is always worthwhile - naturally there is always something to enthuse about with the local tucker – something he can adapt for his own purposes back in his own kitchens. He is now getting on a bit, but he's one of these people you hope that, in a Cohenesque manner, can keep going on forever – as with the likes of David Attenborough, Clive James, Willie Nelson – those that make our globe so much the richer for their presence. How I'd love to visit his Cornwall. Once upon a time I nearly got there. I guess it will not happen now – but a man can dream.
'Under a Mackerel Sky' is Stein's evocative memoir – the word 'evocative' apt for those early chapters on his upbringing in post-war UK and his formative years in Oz. Now he is almost one of us, marrying an Aussie lass later in life and living for as much time as he can squeeze in on the southern New South Wales coast where he owns an eatery with his partner.
I found the book to be largely delightful. He is not a great wordsmith, but is as earnest in his scribing as he is expounding the glories of regional cuisine in France, Spain or anywhere that has a coast and a fishing boat. It is a given that a familiarity with his television work is a prerequisite. This gives his grand tales a context. Like most who look back on their earthly endeavours in written form, this is largely a vanity project and Stein is no exception. He is not backward in coming forward and quoting those who sing his praises. In his own words, though, he seems a genuine, genial enough fellow who possesses mundane doubts and insecurities despite his success in building his culinary brand. It is refreshing to know he does have a temper – seemingly that goes with the territory - and for Stein to be an exception would be a stretch.
His writing is at its best when describing his Cornish coast and its people – a populace he clearly adores, reserving a special place for the original and fast disappearing Cornishman (and woman). Then there is Chalky – his beloved canine who became an integral part of so many of his adventures. No Stein series was complete without the feisty terrier stealing a scene or two, being a natural in front of the camera. We all felt for Stein when he announced Chalky's demise to the world. A mini-review of the book in the Age describes it as being somewhat melancholic in tone. Certainly his father's supposed suicide casts a constant pall. His self doubt is emphasised – although it is hard at time to match this with the larger than life man on our screens. He writes of his early sexual exploits with an innocent frankness, but once he met the right woman, in the form of Jill, his career spiralled ever upwards.
She does seem to be the loser in all this – but then we can never be privy to the inner workings of a marriage and the author understandably is not overly forthcoming in what went wrong. He never disses her, but one suspects that in his effusiveness for how gloriously happy he is with his Aussie Sass would not be music to Jill's ears – but who knows? Reading on-line, it seems Jill was initially very incensed about the new woman in her man's life. Hopefully she has now moved on to a similar state of ecstasy to his as well.
The added photographs are charming as well as revelatory. I especially enjoyed his forthcomings on the goings on behind the scenes on his shows, particularly when applied to his good mate/producer David Pritchard. With so many years behind him, he has so many stories – they all being eminently readable. Let's just hope the story itself doesn't end for some time yet.
My beautiful DLP is doing one of her signature dishes for our evening meal. She weaves magic with a piece of Atlantic salmon. I am salivating at the thought. I doubt if even the great Rick Stein could match what DLP will soon be doing with that piece of fish!
October 1, 2020
Micky and I had this on audio as we road tripped around, under our own mackerel skies, in the last eight days. We’re both fans of Stein - Micky for his love of Rick’s travel cooking shows and his absorbing ability to imbue all places he visits with an historical context. I for his rich passion for literature and the fact he is always carrying a book, as much an important piece of equipment as his kitchen utensils, on his cooking shows and quoting from them - whether it be extracts from a classic, sometimes so loved they’re missing their cover or some eccentric little publication written in or about his exact location or some enchanting lines from poetry. He is such a cultural intellect, for which I find him utterly beguiling. His book was narrated by him - winning! - and was heaving with stories of travel, food and love. It was all done with his masterful ability to weave words and wisdom. I would also like to share that this was Micky’s first ‘read’ since being a teenager! I think I may have sparked something. How cool is that?!
July 28, 2019
The first thing I must say about this book is that after only the first couple of pages, I knew I liked it, I knew I liked Rick's writing style and I knew, instinctively that this was going to be a good read.Rick Stein is famous as a chef and restraunter and his many tv shows about cookery and in particular, cooking fish have made him very popular indeed. In this book, subtitled a memoir, he talks nostalgically about his early life and links it with food and various dishes from his youth and also with music, talking about various tracks that he loves and which remind him of his early life. It is, well particularly the first half of the book, a free talking adventure down memory lane taking in all sorts of places, moods, food, tastes and music as he does so. He paints a nostalgic and warm picture of rural Cornish life which was pretty privileged, his father was a farm owner and pretty well off although sadly he committed suicide when Rick was only 18. Rick tells us about the suicide in short bursts throughout the book in fact at first he doesn't even mention the death was a suicide. I can imagine it was pretty hard to write to wrote about and maybe Rick himself found some solace as his spoke about his father. Anyway, I found myself liking Rick very much and left the book thinking that Rick thinks pretty much just as I do which is perhaps one of the reasons I liked the book as much as I did.The latter third of the book when he talks about his restaurant and TV work is interesting but doesn’t really have the heart and soul in the writing in the way that the first part did. All in all, a lovely read and one I enjoyed very much.
July 17, 2014
I started reading Under a Mackerel Sky the minute I could after I found out that Rick had written an autobiography. As one of my favourite TV chefs, Rick's private life reveals a fair bit about his demeanour in front of the camera and technique whilst on tour.
November 10, 2018
This was one painful read. I first saw Rick Stein on Masterchef Australia few years ago and I loved his humility and attitude towards food and his style of food. So when I came across his memoir I was so excited to read it and connect with him. At the very beginning where he describes his childhood on an English farm I was so intrigued and hopeful. But very fast I realised, because of the way in which this is narrated it was very hard to make sense of the timelines of his story and the people who were in his life. The only way I can explain the feeling after reading this book is that uncomfortable giddy feeling of sea sickness; I felt bobbed and thrown about aimlessly. After trying to read it for so long I finally couldn’t go through with it anymore! So I gave up on the last 50 or so pages.
March 31, 2014
What an interesting life Rick Stein has had! He has certainly not held back when a new adventure presented itself. He does not gloss over the disasters and poor choices he had. This makes this autobiography all the more realistic and absorbing. For those of us who have loved his TV shows (and Chalky) this is the icing on the cake or the sauce on the fish dish.
August 11, 2016
I enjoy all Rick Stein's books and videos. He is such a nice ordinary man with a talent for not only quality and interesting recipes but also he has such a natural and likeable way with people.
June 8, 2014
Great read, cried over Chalky!
April 29, 2024
( Format : Audiobook )
"It's not plug ugly now."
Sadly, one of those books where the anticipation to read greatly outweighs the pleasure of having done so. Living just outside of Padstow, and having eaten at Stein's restaurants, I really wanted to like the man who had turned Padstow into Padstein. But the book was boring, revealing a selfish, self satisfied man whose start in life was one of comfort and a large helping of privilege and a bit of a misogynistic chancer, really, But still worth the reading for the mental pictures of Padstow in the earlier years when it was a full bloodied fishing village before turning into the picturesque over invaded tourist town it has since become.
The audio version is narrated by the author - how could it not be given how well known is Stein's voice from the numerous television series? - but the voice needs the face to be an enjoyable listen. Best to read the printed book. Or better yet, skip the whole thing and go back to enjoyment of watching the several Rick Stein culinary TV jouneys, many of which also feature Charlie, the dog, who certainly gets a bigger mention in this book than any other individual.
"It's not plug ugly now."
Sadly, one of those books where the anticipation to read greatly outweighs the pleasure of having done so. Living just outside of Padstow, and having eaten at Stein's restaurants, I really wanted to like the man who had turned Padstow into Padstein. But the book was boring, revealing a selfish, self satisfied man whose start in life was one of comfort and a large helping of privilege and a bit of a misogynistic chancer, really, But still worth the reading for the mental pictures of Padstow in the earlier years when it was a full bloodied fishing village before turning into the picturesque over invaded tourist town it has since become.
The audio version is narrated by the author - how could it not be given how well known is Stein's voice from the numerous television series? - but the voice needs the face to be an enjoyable listen. Best to read the printed book. Or better yet, skip the whole thing and go back to enjoyment of watching the several Rick Stein culinary TV jouneys, many of which also feature Charlie, the dog, who certainly gets a bigger mention in this book than any other individual.
June 29, 2018
This book is disappointing, but that is not to say it is not enjoyable to read - I just expected more. The first half is quite enjoyable as Rick's formative years as a boy and young man are recounted with a certain honesty and thoughtfulness. The style is good. But about half way through it loses the plot and suffers a structural breakdown. There are chapters with random events spliced together - I suspect a hasty cut and paste job to get it finished. The last part is a commentary on various tv programs which is less interesting than the actual programs. I can't help but think this should have been two books - after all, it is a big life.
November 17, 2016
I enjoyed most of Rick Steins TV programmes and have a few of his cookbooks. I looked forward to reading this but found it tedious, the writing was sloppy, the content jumpy, even though an autobiography less is more might have been a better approach. The descriptions were heavy going and the lists of people places, ingredients made me glaze over. Not a book I’m glad I’ve read as I don’t know of I will enjoy his TV shows so much though I think he had started to go off the boil with his series about Spain.
April 25, 2019
#29. I really enjoyed this especially having only recently seen Rick Stein in conversation with Richard Glover, live at the State Theatre. The only negative comment would be that sometimes Rick's brutal honesty about himself tells us, or at least me as a big Rick fan, rather more than I would like to know about him, preferring the somewhat sanitised TV image of the man! I live his frequent references to favourite literature and especially to the music of his youth . . . very much the same as mine! It's a real and very human story . . . an easy and enjoyable read. ****
May 23, 2020
This rating is for the book: it’s enjoyable and very readable. Maybe it helps as I am a big food lover and have enjoyed his TV shows in the past. However, his description of D. Thompson and H. Von Holzen made it sound like these two are saviours of Thai and Indonesian cuisines respectively. Please...
But him as a person? I would judge (yes, judge) him ONE STAR. What an appalling treatment of his wife for 30 yrs! Not even a mention at the end of the book when she has supported him throughout. What a douchebag!
But him as a person? I would judge (yes, judge) him ONE STAR. What an appalling treatment of his wife for 30 yrs! Not even a mention at the end of the book when she has supported him throughout. What a douchebag!
April 8, 2021
I enjoyed this book, the descriptions of his home town, his childhood, his discovery of food, creating recipes, the funny anecdotes of things that happened while filming his various cooking shows & his friendships along the way. Given the blurb on the back of the book says it is a "strikingly honest and moving memoir" I was surprised that he skirted around talking about his affair with Sas while he was still married to Jill. I didn't expect details but at least honesty at how his choices affected him, Jill & Sas. And some more detail on his relationship with his children would have been good.
August 10, 2022
I inhaled this book. I have to confess that I love Rick Stein. I enjoy his company on his tv programs and found the same with this book.
Rick had quite a diverse background before going into cooking which came as a surprise to me. I assumed he’d had a conventional apprenticeship in a kitchen before moving on to start his own restaurant but it was far from the case.
My only criticism is more of the man himself as opposed to the book and that is that he comes across as quite selfish.
Thoroughly recommend this.
Rick had quite a diverse background before going into cooking which came as a surprise to me. I assumed he’d had a conventional apprenticeship in a kitchen before moving on to start his own restaurant but it was far from the case.
My only criticism is more of the man himself as opposed to the book and that is that he comes across as quite selfish.
Thoroughly recommend this.
April 16, 2023
I kind of enjoyed this, especially the parts about his early years in Padstow. He was very lucky to have had all the contacts that helped his along the way, and lucky for things not to have gone seriously wrong at a few points. He comes over as a people person who seems to remember everyone that he had ever met, and everything he ever ate and drank. And he drank an awful lot. Times were different, but hard to see how a young person could do this now.
June 23, 2020
I’m not a cook but Rick’s TV shows make me want to try. I stumbled onto under the mackerel sky by accident thinking it was a cook book I could give to my wife so I could try some of his TV show dishes. I am so glad I did. The first half shows what a normal man Rick is and how normal you are because although generations apart I leaned some of the same lessons in my life and was able to say “well it’s not just me then” by reading his experiences. The second half is also good fun and allows you to say “I’ve seen that” or “been there”. Really glad I read it and would definitely recommend.
January 10, 2022
Could not finish this.... given a great review by the Daily Telegraph or The Times I can only think that Rick has friends who work in newspapers. It was very very poor writing and as if he dictated a stream of not very interesting happenings in his life. Just proves if you are famous you can get anything printed.
January 25, 2018
In an epic turn of events, our hero, Mr Stein, seeks to demolish the entire fish population of his past history in a somewhat mad and bloody campaign of terror, whilst wearing a decidedly unbuttoned shirt.
February 26, 2018
A good read from one of my favourite chefs. Its a shame Rick doesn't cover more on his father or his transition between wives - but its up to him to share what he (and others involved) are happy to. A good read I would recommend with some nifty recipes.
October 15, 2019
He may not be the best writer or the best person but I don't give a f, he's my favourite chef.
we're both suckers for nostalgia, rurality, and simplicity.
The book is very short so it's not really a problem or difficult to read when it's the words of someone you admire.
we're both suckers for nostalgia, rurality, and simplicity.
The book is very short so it's not really a problem or difficult to read when it's the words of someone you admire.
October 25, 2020
I loved this and gave it five our of five. Rick Stein has the most engaging style of writing where it feels that he is writing directly to you. There is also a fantastic sense of enthusiasm that seems to pervade the book. I loved it.
July 31, 2021
Not sure why people are giving this book low stars. I enjoyed it and found it amusing at times. I took 1 star off as I thought some parts were rushed, & actually hope Rick writes more books. I enjoyed reading this as much as I enjoy watching his shows :)
November 16, 2025
My three stars are for the first half of the biography - his childhood, school experiences and travels as a young man. I rather lost interest once he became successful and I decided enough was enough.
August 9, 2018
I listened to the audio book. If I was reading it, I suspect I would not have finished the book.
Displaying 1 - 30 of 90 reviews