Summary
In Season 1, Rick Stein cooks some of his favourite Venetian dishes, crosses the Adriatic Sea to Croatia, savours the native oysters of Ston, and explores the cuisine of northern Greece.
Rick Stein: From Venice to Istanbul
- 2015
- Season 1
- 7 episodes
- Lifestyle
- Food
Episode 7: Rick Stein: From Venice to Istanbul
Summary
The chef's gastronomic road trip reaches a conclusion as he arrives in Istanbul, just in time for the bluefish season, which allows him the chance to enjoy a fishing expedition on the Bosphorus, one of the world's most strategic waterways, which divides the city into two continents. Rick also cooks two much-loved local dishes - lavish kofte kebabs with pistachios, and kapuska, a hearty traditional Turkish cuisine stew from the Black Sea region, whose name is derived from the Russian word for cabbage
Review
Rick Stein arrives at his final destination, Istanbul, as the blue fish season gets under way. As tankers and ferries thunder past, he sits precariously on the seat of a tiny fishing boat, feeling a bit exposed. Back on dry land, the skipper cooks a fish stew, which looks sensational.
Stein, an erudite and very well-read man, has WB Yeats’ Sailing to Byzantium very much on his mind as he gazes in wonder at such a beautiful city before heading to the spice market.
Anyone with a sweet tooth will relish a look behind the scenes at how Turkish delight is made (in a huge vat) and will smile as a charming young woman who owns a spice and perfume stall lets Stein sniff an essence labelled “Aphrodisiac For Man” [sic]. “Obviously you don’t need it,” she says, hurriedly.
Details
- Released on
- 2015-09-11
- Languages
- Formats
- Colour
Credits
Crew
| role | name |
|---|---|
| Presenter | Rick Stein |
| Director | David Pritchard |
| Producer | David Pritchard |
All episodes
Episode 7
Rick Stein: From Venice to Istanbul
Summary
The chef's gastronomic road trip reaches a conclusion as he arrives in Istanbul, just in time for the bluefish season, which allows him the chance to enjoy a fishing expedition on the Bosphorus, one of the world's most strategic waterways, which divides the city into two continents. Rick also cooks two much-loved local dishes - lavish kofte kebabs with pistachios, and kapuska, a hearty traditional Turkish cuisine stew from the Black Sea region, whose name is derived from the Russian word for cabbageReview
Rick Stein arrives at his final destination, Istanbul, as the blue fish season gets under way. As tankers and ferries thunder past, he sits precariously on the seat of a tiny fishing boat, feeling a bit exposed. Back on dry land, the skipper cooks a fish stew, which looks sensational.
Stein, an erudite and very well-read man, has WB Yeats’ Sailing to Byzantium very much on his mind as he gazes in wonder at such a beautiful city before heading to the spice market.
Anyone with a sweet tooth will relish a look behind the scenes at how Turkish delight is made (in a huge vat) and will smile as a charming young woman who owns a spice and perfume stall lets Stein sniff an essence labelled “Aphrodisiac For Man” [sic]. “Obviously you don’t need it,” she says, hurriedly.
Details
- Released on
- 2015-09-11
- Languages
- Formats
- Colour
Credits
Crew
role name Presenter Rick Stein Director David Pritchard Producer David Pritchard
Powered By
IMDB