Rick delves into Glasgow’s multicultural food scene, tucking into Korean and Pakistani dishes and finding out how Italian food became part of the city’s fabric.
He discovers the best chocolate he’s ever tasted, made by an artisan chocolatier who used to be a car engineer, and uses it to make profiteroles. He also teams up with son Jack to make an inexpensive Stein family favourite, osso buco.
#food #foodstories #rickstein
1 Comment
Yes! THank you. Can not wait for the last 2. You're a legend. Greetings from Australia.