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[BBC系列]：瑞克·斯坦的漫长周末：系列1Rick Stein's Long Weekends: Series 1-1080P高清迅雷网盘下载
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由Lynne Adams主持的旅行纪录片，由BBC在2016年发行-英语旁白Travel Documentary hosted by Lynne Adams, published by BBC in 2016- English narration
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瑞克·斯坦的长周末：一系列寻找食物卓越和辉煌的食谱烹饪长周末的系列1Rick斯坦出发，前往市场，餐馆，酿酒厂，咖啡馆和酒吧[编辑]???柏林???里克享受一个长周末在柏林，在那里历史和前卫并存。这座城市曾经一度因其具有分裂性的墙壁而成为历史，如今拥有大量创新厨师，他们提供美味的当季创意，例如浓汤葵花籽，菊芋果皮和冷冻松子碎。??博洛尼亚（Blogna）博洛尼亚???里克·斯坦（Rick Stein）参观意大利北部的博洛尼亚，这个城市以其美食而闻名，有时被称为意大利的胃。他学习如何制作用于意大利饺子，意大利面条，馄饨和烤宽面条的本地新鲜鸡蛋面食。晚餐时有装满帕尔马火腿和帕尔玛干酪菜肉馅煎蛋饼的毛绒兔子。里克（Rick）在市场上找到了一个鱼摊和咖啡馆，在那里他喜欢用土豆泥和刺山柑塞满的鱿鱼。博洛尼亚是一座中世纪城市，有一所大学比牛津还要古老，里克（Rick）探索回廊和低语墙。[编辑]???波尔多???在这一集中，里克（Rick）身处秋季波尔多。里克准时赶到，以进行等概率论和当地葡萄酒比赛的评委。他租用了2CV游览海岸，那里有很多贻贝和牡蛎。他在家中煮了一块难忘的牛排炸薯条和波多黎各酱。[编辑]???里斯本???里克·斯坦（Rick Stein）在塔霍河（River Tagus）的河岸上游览里斯本，塔霍河热爱海鲜和世界上最好的蛋t。葡萄牙的历史性美食在其菜肴中仍然可以看到烹饪效果，其中带有来自东部的肉桂和新鲜切碎的香菜，以及来自美洲的西红柿和辣椒。里克（Rick）的灵感来自于烹饪全市最受欢迎的小吃-鳕鱼油条，美味的杏仁t和蛤pork猪肉，这是整个葡萄牙最受欢迎的美食。他将海鲜放在首位，以确保他及时赶到里斯本著名的圣安东尼节游行和沙丁鱼节。[编辑]???雷克雅未克???里克·斯坦因在雷克雅未克享受冬季假期，寻找鳕鱼和多汁的峡湾的完美样本。饲养的烤羊肉。[编辑]???维也纳???本周，里克·斯坦（Rick Stein）参观了维也纳-维也纳，维也纳曾经是奥匈帝国的统治者，并且仍然是tafelspitz和goulash等菜肴的故乡，并以欧洲最受欢迎的菜肴之一-维也纳炸肉排命名。它甚至在葡萄园中生产自己独特的白葡萄酒，俯瞰着这座城市的皇家建筑。在享受克里姆特和弗洛伊德故乡的风光和洪德特瓦瑟古怪的建筑的同时，[???哥本哈根]??本周，里克·斯坦因（Rick Stein）参观了新北欧美食的故乡-哥本哈根-开创性的厨师们在这里创作精美的菜肴，并虔诚地坚持使用丹麦时令食材。瑞克（Rick）到野玫瑰果中觅食，了解腌制芽，树皮和花朵的艺术，以及如何用面团制作剃刀蛤壳。但他也很高兴能找到很多传统美食，例如该市著名的黑麦面包上的Sm?rrebr?d开放式三明治，美味的水煮大白菜和大头菜。Rick Stein's Long Weekends: Series 1Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars.[edit] Berlin Rick enjoys a long weekend in Berlin, where history and the avant garde dwell enticingly side by side. A city that once made history with its divisive wall teems today with an overwhelming array of innovative chefs offering delicious seasonal creations like pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts. Loved by the likes of Garbo, Charlie Chaplin and Escoffier there's still a cornucopia of choice for those with a more traditional temperament, with Eisbein, meatballs and sausages topping every menu in town.[edit] Bologna Rick Stein visits Bologna in northern Italy, a city so famous for its food that it is sometimes described as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne. There is stuffed rabbit filled with parma ham and parmesan frittata for dinner. At the market Rick finds a fish stall and cafe, where he enjoys squid stuffed with mashed potato and capers. Bologna is a medieval city with a university even older than Oxford, and Rick explores the cloisters and the Whispering Walls.[edit] Bordeaux In this episode Rick is in autumnal Bordeaux. Rick arrives just in time for ceps and the judging of a local wine contest. He hires a 2CV for an excursion to the coast, which has abundant mussels and oysters. At home he cooks a memorable dish of steak frites with bordelaise sauce.[edit] Lisbon Rick Stein visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world. The culinary effects of Portugal's historic explorations are still seen in its dishes with hints of cinnamon and freshly chopped coriander from the east, and tomatoes and chillies from the Americas. Rick is inspired to cook the city's favourite snack - salt cod fritters, delicious almond tart and pork with clams, a favourite dish throughout Portugal. With seafood at the forefront of his mind, he makes sure he arrives just in time for Lisbon's famous St Anthony's Day parade and sardine festival.[edit] Reykjavik Rick Stein enjoys a winter break in Reykjavik in search of the perfect cod and samples succulent fjord-reared roast lamb.[edit] Vienna This week, Rick Stein visits Vienna - the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes like tafelspitz and goulash and which gave its name to one of Europe's most popular dishes - the wiener schnitzel. It even produces its own unique white wine produced in vineyards overlooking the city's imperial architecture. Whilst enjoying the sights and sounds of the hometown to Klimt and Freud and the rather eccentric architecture of Hundertwasser,[edit] Copenhagen This week, Rick Stein visits the home of new Nordic cuisine - Copenhagen - where groundbreaking chefs create artful dishes and religiously stick to seasonal Danish ingredients. Rick goes foraging for rosehip, learns about the art of pickling buds, bark and flowers and how to create razor clam shells from dough. But he is cheered to also find plenty of traditional favourites, like the city's famous Sm?rrebr?d open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce and of course the ubiquitous Danish pastry or two![edit] Cadiz Rick's series of culinary city breaks continues with a trip to the historic city of Cadiz in southern Spain. Rick is captivated by its narrow winding streets as he walks in the footsteps of Phoenician and Arab traders who made a lasting impression on the city. Tavernas offer tantalising tapas including chickpea stews, cured pork lardons, freshly grilled mackerel and rice dishes flavoured with garlic, saffron and parsley. Rick times his visit perfectly to enjoy the city's two most revered culinary stars - fresh tuna and manzanilla.[edit] Thessaloniki Rick's series of culinary city breaks continues with a trip to the north-eastern Greek city of Thessaloniki nestling on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece and birthplace to possibly the greatest warrior general that ever lived, Alexander. Rick explores a city of many identities, a time warp of Roman, Byzantine and Ottoman structures surprisingly teeming with a very young student population hungry for dishes that reflect the freshest of seafood, vibrant mezzes flavoured with cinnamon, paprika and saffron and sweet syrupy pastries. A true blend of west meeting east. Rick arrives just in time for harvesting peaches on land and mussels out at sea.[edit] Palermo To round off his ten-part series, Rick Stein visits the fascinating city of Palermo in northern Sicily. Like a vibrant carpet, the city is patterned with echoes of Arab, North African, French, Spanish and Italian influences making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of local sun-ripened tomatoes, lemons and the finest olive oil to create unforgettable dishes that just have to be replicated at back home. Palermo is a grand city with rough edges, synonymous with Garibaldi and the setting for one of Rick's favourite novels of all time - The Leopard. He arrives just in time to see locals celebrating a festival in honour of Palermo's patron saint, Rosalia.
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【技术参数】——
视频编码: x264 CABAC High@L4.1
Video: 比特率: CRF-22 (~2535 Kbps)
Video 画面比例: 1280 x 720
Video 分辨率: 1.778 (16:9)
音频编码: AAC LC
Audio: English
音频比特率: 160 kb/s VBR 48 KHz
Audio 声道数: Stereo 2
时长: 59 mins
帧速率: 25 帧速率
分集数: 10
编码器 Mp4
体积: 1.11 GB average
来源: HDTV
编码: Harry65
Release Notes
Merged English Subtitles【Technical Specs】——
Video Codec: x264 CABAC High@L4.1
Video: Bitrate: CRF-22 (~2535 Kbps)
Video Aspect Ratio: 1280 x 720
Video Resolution: 1.778 (16:9)
Audio Codec: AAC LC
Audio: English
Audio Bitrate: 160 kb/s VBR 48 KHz
Audio Channels: Stereo 2
Run-Time: 59 mins
Framerate: 25 fps
Number of Parts: 10
Container Mp4
Part Size: 1.11 GB average
Source: HDTV
Encoded by: Harry65
Release Notes
Merged English Subtitles
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相关纪录片：
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Links
Further Information
www.bbc.co.uk
Release Post
MVGroup.org (torrent)
Related Documentaries
Steins Road to Mexico Series 1
Rick Stein: From Venice to Istanbul Series 1
Rick Stein's Taste of Shanghai
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发表于 2020-7-13 23:17:39
发表于 2020-7-17 18:20:30