By Karim Hammam
Rick Stein has questioned the quality of online cooking tutorials, suggesting much of the content on YouTube "is actually not that good" while promoting his new cookery book.
New book draws on six decades of experience
Rick Stein’s Cookery Course, released Thursday, brings together 150 recipes and techniques from his 60 years in the kitchen, covering everything from homemade mayonnaise to filleting fish.
He told PA: "One question is, you could get all these techniques on the internet, on YouTube, why bother with the book? The answer to that would be that much of the stuff you see on YouTube is actually not that good."
Classic techniques simpler than they seem
Stein highlighted that classic techniques like making soufflés are easier than many think. He explained that twice-baked soufflés are straightforward if not rushed, making them practical for dinner parties.
Career built on seafood and travel
Stein co-founded The Seafood Restaurant in Padstow, Cornwall, in the 1970s and rose to prominence through BBC cooking and travel shows. He has long championed lesser-known seafood such as hake, coley, and whiting to ease pressure on popular stocks.
Rick Stein’s Cookery Course: Recipes and techniques from a lifetime in the kitchen is published in hardback by BBC Books, priced at £30, and available from October 29.
