smith, bbc news. now on bbc news, it is talking books. hello, and welcome to talking books, with me, gavin esler.on where it's no exaggeration to say, some 30 years ago, the food was pretty terrible. nowadays, it's home to plenty of michelin starred restaurants. one of those responsible for this transformation is the restauranteur and author, rick stein. i'm going to meet him to find out how his love of simple ingredients and travel informs his writing and his cooking. in restaurant kitchens, everything's all prepped up before you start. this is a way of cooking fish which i really like, which is actually cooking it under the salamander. it's quite a sort of pure way of cooking. so there we go. rick stein, hello and welcome. you have, as i say, written a lot of books. do you find the act of writing quite difficult? because you did at first, didn't you, the very first one you did? yeah, my very first book was called english seafood cookery and i called myself richard stein, because "rick" sounded a bit racy, a bit american. was it difficult to write that one? yes, it was, because now i have people