September 6, 2011. I’m a fan, let’s make no bones about it. Rick Stein is one of television’s real gentlemen, a father figure type, who comes across as so genuine and decent, it would be hard not to like him.
Stein’s cooking adventures through France, Spain and England have long captivated DStv viewers in this country, eager to pick up a handy tip here, some of Stein’s infectious passion for the food there, always interspersed with a travelogue-feel good energy.
Rick Stein’s love for the rugged, in places burning hot Spanish environment, cultural history and cooking traditions comes through powerfully in this book. One of the things revealed to me was the fact that the Spanish have a very simple, yet unique approach to cooking, using some ingredients that we only occasionally might use, on a daily basis. Things like chourico, hot Spanish paprika (pimento picante) and white beans are ever present, of course there’s loads of seafood and more traditional dishes like paella and tapas.
I also enjoyed some of the crucial tips Stein slips in here and there, such as to pair White Bean Stew with Pork and Sausages, with apple cider . . . an absolute winner, and not the same dish when the cider is omitted.
The author always reinforces his passion for local and seasonal fresh ingredients, sentiments that are really starting to take hold locally as well.
At just under R400 it doesn’t come cheap, but Rick Stein’s Spain is well worth the expense . . . it’s one you’ll treasure and use over and over again. And who knows, you might soon be winging your way over to Spain for your own Spanish cooking adventure?
Complaints, pointers, things I might have done differently? No, I really don’t think so.
Rick Stein’s Spain
Published by Random House Struik
Retails for R395
Review by Garth Johnstone. Pictures from Rick Stein’s Spain