Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France by Stein, Rick
Rick Stein's French Odyssey (First Edition Collectible Copy)
A Gastronomic Inland Waterway Voyage and Photographic Tribute to the Traditional Culinary Heritage of Southern France
A Gastronomic Inland Waterway Voyage and Photographic Tribute to the Traditional Culinary Heritage of Southern France
Bibliographic Specifications
• Title: Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France
• Author: Rick Stein
• Publisher: BBC Books (An imprint of Ebury Publishing / Random House Group), London
• Publication Date: 2005
• ISBN-10: 0563522135
• ISBN-13: 9780563522133
• Edition Details: First Edition, First Printing. Hardcover Release.
• Binding: Original publisher's premium heavy cloth boards featuring brilliant metallic foil-stamped lettering across the spine, structurally complete with clean contemporary endpapers.
• Physical Format: Quarto (4to), 216 pages. Lavishly structured with rich, full-bleed culinary photography by Earl Carter and evocative regional landscape photography by Craig Easton.
• Language: English
• Title: Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France
• Author: Rick Stein
• Publisher: BBC Books (An imprint of Ebury Publishing / Random House Group), London
• Publication Date: 2005
• ISBN-10: 0563522135
• ISBN-13: 9780563522133
• Edition Details: First Edition, First Printing. Hardcover Release.
• Binding: Original publisher's premium heavy cloth boards featuring brilliant metallic foil-stamped lettering across the spine, structurally complete with clean contemporary endpapers.
• Physical Format: Quarto (4to), 216 pages. Lavishly structured with rich, full-bleed culinary photography by Earl Carter and evocative regional landscape photography by Craig Easton.
• Language: English
Official Condition Report
• The Book: Used – Very Good Plus (VG+)
o Exterior / Boards: The cloth-covered boards are exceptionally clean, flat, and structurally sound. The panels show no fading, and the geometric corners remain sharp and square. The spine is completely straight, sturdy, uncreased, and undamaged, keeping its tight original retail structural strength.
o Interior: The inner text block is tight, crisp, and robustly bound. All 216 interior pages, full-color recipe plates, and scenic layouts are perfectly clean, white, clear, and intact. Entirely free of handwritten owner gift inscriptions, text highlighting, or dog-ears.
o Protection: Professionally housed and safeguarded inside an archival-grade clear Cellophane sleeve to insulate the material from handling wear and dust.
• The Dust Jacket: Used – Very Good Plus (VG+)
o Condition: Fully present and enclosed within the protective Cellophane wrap. The pictorial jacket is beautifully preserved, flat, unclipped, clean, and vibrant, displaying only very limited, minimal signs of minor shelf-wear at the extreme peripheral edges.
• The Book: Used – Very Good Plus (VG+)
o Exterior / Boards: The cloth-covered boards are exceptionally clean, flat, and structurally sound. The panels show no fading, and the geometric corners remain sharp and square. The spine is completely straight, sturdy, uncreased, and undamaged, keeping its tight original retail structural strength.
o Interior: The inner text block is tight, crisp, and robustly bound. All 216 interior pages, full-color recipe plates, and scenic layouts are perfectly clean, white, clear, and intact. Entirely free of handwritten owner gift inscriptions, text highlighting, or dog-ears.
o Protection: Professionally housed and safeguarded inside an archival-grade clear Cellophane sleeve to insulate the material from handling wear and dust.
• The Dust Jacket: Used – Very Good Plus (VG+)
o Condition: Fully present and enclosed within the protective Cellophane wrap. The pictorial jacket is beautifully preserved, flat, unclipped, clean, and vibrant, displaying only very limited, minimal signs of minor shelf-wear at the extreme peripheral edges.
Synopsis & Historical Value
Published in 2005 by BBC Books, Rick Stein's French Odyssey stands as a monumental culinary travelogue that serves as the official companion volume to the critically acclaimed BBC television series. Embarking on a delightful gastronomic journey through the inland waterways of Southern France, Stein travels aboard a classic barge along the Canal du Midi, navigating from the Atlantic coast to the Mediterranean shores. Along the way, he seeks out the very best of traditional French cooking, celebrating the deep, rustic flavors of regional delicacies away from the constraints of high-end haute cuisine. Gathering over 100 hand-selected recipes, the book features French masterpieces such as Pissaladière, Bouillabaisse, Cassoulet, and Tarte Tatin, alongside masterful regional takes including Rabbit with Prunes and Polenta, Seared Foie Gras on Sweet Corn Pancakes, and a rich Prune and Almond Tart with Armagnac. This first printing serves as an essential record of modern culinary literature and French regional history.
Published in 2005 by BBC Books, Rick Stein's French Odyssey stands as a monumental culinary travelogue that serves as the official companion volume to the critically acclaimed BBC television series. Embarking on a delightful gastronomic journey through the inland waterways of Southern France, Stein travels aboard a classic barge along the Canal du Midi, navigating from the Atlantic coast to the Mediterranean shores. Along the way, he seeks out the very best of traditional French cooking, celebrating the deep, rustic flavors of regional delicacies away from the constraints of high-end haute cuisine. Gathering over 100 hand-selected recipes, the book features French masterpieces such as Pissaladière, Bouillabaisse, Cassoulet, and Tarte Tatin, alongside masterful regional takes including Rabbit with Prunes and Polenta, Seared Foie Gras on Sweet Corn Pancakes, and a rich Prune and Almond Tart with Armagnac. This first printing serves as an essential record of modern culinary literature and French regional history.
Author Profile: Rick Stein
Rick Stein (born 1947) is one of the world's most successful, influential, and celebrated culinary personalities, television presenters, and authors, with a career spanning over four decades at the vanguard of British gastronomy. After graduating from New College, Oxford, he established his landmark The Seafood Restaurant in Padstow, Cornwall, transforming the small fishing port into an international culinary destination. Renowned for his relaxed, deeply inquisitive style, Stein has written over 25 bestselling cookbooks and hosted numerous premier BBC travel documentaries, earning a Commander of the Order of the British Empire (CBE) from Queen Elizabeth II for his immense contributions to hospitality and the culinary arts.
Rick Stein (born 1947) is one of the world's most successful, influential, and celebrated culinary personalities, television presenters, and authors, with a career spanning over four decades at the vanguard of British gastronomy. After graduating from New College, Oxford, he established his landmark The Seafood Restaurant in Padstow, Cornwall, transforming the small fishing port into an international culinary destination. Renowned for his relaxed, deeply inquisitive style, Stein has written over 25 bestselling cookbooks and hosted numerous premier BBC travel documentaries, earning a Commander of the Order of the British Empire (CBE) from Queen Elizabeth II for his immense contributions to hospitality and the culinary arts.
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