Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. FromFresh grilled cod with shellfish in garlic butterat the tip of St Ives, toCured red duck breasts with melon, soy and pickled gingerin Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast.

Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world.

There are recipes for classic treats such asToad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such asPoached sea trout with sorrel hollandaise, and recipes for tasty favourites from your treasured holiday destinations:Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings includingHot bread pudding with armagnac sauce,Lemon Possett and Poached pears with mulberries and mascarpone ice cream.

With brand-new recipes and a fresh design,Coast to Coastcontains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.

Rick Stein's passion for using good quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, includingFrench Odyssey,Mediterranean Escapes,Far Eastern OdysseyandSpain.

Rick is a firm supporter of sustainable farming and fishing techniques, which he strives to maintain in Padstow, Cornwall, where he runs four acclaimed restaurants and a seafood cookery school, as well as a delicatessen and patisserie. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, where he opened a restaurant,Rick Stein at Bannister's, in 2009.