Gary Rhodes Cookbooks... cookery year: autumn into winter, spring into summer... keeping it simple, at the table, food with friends, rhodes around britain, new British classics, step by step cooking.
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The Gary Rhodes Cookbooks Collection
BBC, TV and other cookbooks from Gary Rhodes
Gary Rhodes Cookery Year - autumn into winter by Gary Rhodes
Gary Rhodes is one of Britain's best-loved television chefs, and has written over ten best-selling books for the BBC including "New British Classics", "Rhodes Around Britain", and the first book in the "Cookery Year" series: "Spring Into Summer". Following the success of the hardback, which sold over 90,000 copies, this new paperback edition of "Autumn into Winter" is a celebration of the fact that food always tastes better when it's in season. Both a reference book and a source of inspiration, "Autumn into Winter" is essential reading for experienced and novice cooks alike, and features recipes that are simple to prepare, relying on flavour rather than complicated sauces or techniques. By making the most of what is in season, Gary shows us how to choose and use the very best home-grown produce to bring these two wonderful seasons to life. In "Autumn into Winter", Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 100 warm and hearty recipes.
Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple. In his latest book, he strips out complicated techniques and fiddly instructions, in search of the very easiest way to get maximum flavour out of familiar ingredients from chicken to squid and beetroot to rhubarb. In over 200 simple recipes, he demonstrates the fundamentals of cooking and explains how to get stunning results by doing as little as possible. But this is not just a brilliant cookbook for beginners and an essential bible for busy people, it is also a tribute to simplicity and flavour and an invaluable book of simply delicious ideas for cooks of every level.
BrowseInside the pages of Claudia Roden... Invitation to Mediterranean Cooking
Gary Rhodes Cookery Year - spring into summer by Gary Rhodes
There's nothing more satisfying when cooking than using ingredients that are simply bursting with flavour. In Gary Rhodes Cookery Year Gary explores how to make the most of what is in season, so you can create the very best home-produced food.
The first of two volumes, Spring into Summer is an inspirational collection of over 120 original recipes, using the finest seasonal ingredients. Guiding you through the wonderful range of vegetables, fruits, meat and fish available during the spring and summer months, Gary offers a host of fresh ways to include them in your everyday cooking. Delicious starters include flat asparagus salad with new potatoes and radishes and artichoke, mushroom and poached egg Benedict. For main courses Gary gives you grilled chicken with a warm bacon and broad bean salad, lemon sole and spinach with vanilla-rosemary carrots and hot tomato, courgette and cheese bake with fresh basil oil, followed by such sumptuous desserts as orange and strawberry salad with sorrel syrup and blackcurrant, honey and almond tart. And because he's using the freshest ingredients, Gary's recipes are simple to prepare, relying on flavour rather than complicated sauces or techniques to capture the best each season has to offer.
Gary Rhodes Cookery Year is a celebration of the fact that food always tastes better when it's in season. Both as a reference book and as a source of inspiration, Spring into Summer is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food.
Gary Rhodes - the complete cookery year by Gary Rhodes
Book Description: With the focus on fresh seasonal ingredients, one of Britain’s leading chefs presents more than 300 sumptuous recipes for each month of the year.
From the Publisher: There’s nothing more satisfying than cooking with fresh seasonal ingredients that are bursting with flavor. From peas and beans to apples and pears, chef Gary Rhodes shows you when and how to use that particular ingredient to maximum advantage. Spring dishes include White Asparagus Salad with New Potatoes and Radishes and Upside–Down Peach and Blood Orange Cake; for summer, there are Roast Duck Breasts on a Compote of Cherries and Red Onions and Peach Soup with Raspberry Sorbet; highlighting the pleasures of autumn are a Provençal Tart and Roast Walnut Chicken with Cider, Apples and Onions; and for winter, try Roasted Parsnips with Spinach Parmesan Risotto or Turkey and Cranberry Wellington. For experienced and novice cooks alike, this is an outstanding guide to the joys of seasonal cooking.
What has the spiky-haired one in store for us this time? Gary Rhodes at the Table is, he says, "a compilation of courses and recipes, which will hopefully encourage more of us to be drawn back to this great, social eating place". Back, one assumes, from the TV dinner and the take-away eaten on the hoof. Admirable motive; and a very generous selection of recipes, over 140 divided between Appetizers, Soups, Fish, Mains (with Vegetable annex), Desserts and Savouries. Even the dust-jacket bodes well, showing Rhodes actually sitting at a table. Essentially the purpose of the book is encourage the re-introduction of a la carte dining, where the individual courses -- from one or two to as many as six -- complement each other and form a harmonious whole. As this might suggest, this is restaurant food for the home, portioned, plated and self-consciously presented; and requiring on the whole a fair amount of work.
As complete courses in themselves, most of the dishes carry a garnish: the "Chicken Liver Pate" appetiser comes with "Bramley Apple Jelly"; "Steamed and Roasted Salt Cod" arrives with "Baby Fennel and Lemon-garlic Potatoes" (there is a lot of fennel in this book: fennel, someone said recently, is the new beetroot); "Roast Loin of Lamb" sits on "Leek Greens" and is accompanied by a "Lamb-kidney Sausage"; while the "Frozen White Chocolate Mousse" is sandwiched between "Honey Wafers", topped with "Port-wine Figs" and encircled by trails of "Spicy Red-wine Sauce". Formidable and attractive stuff, more challenging than the plainer British roots cooking of Rhodes' previous productions and perhaps more representative of his own restaurant style. The strange not-quite-English kitchen argot is as recognisable as ever, and the production and photography are of the highest standard, although the frothy sauces partially enveloping many dishes do rather look as though the Blob has arrived from outer space. -- Robin Davidson-- This text refers to the hardcover edition.
If you're not sure what to serve to your guests, let Gary Rhodes' Food With Friends show you how to entertain well with the minimum of fuss so that everyone, including the cook, enjoys the occasion whether it's a quick, informal lunch or a stylish dinner party. Choose from more than 30 complete menus, each containing invaluable tips on how to plan ahead (including what to put on your shopping list). All of the recipes are created with Gary's special flare and packed with helpful hints and expert advice. The three chapters are divided into menus for four dinners, six diners and six to eight and more. Illustrated throughout with full-colour photographs, each menu contains a beautifully balanced meal and, as an added bonus, many of the dishes can be made well in advance leaving only the finishing touches for you to do on the day. With Gary Rhodes' Food With Friends beside you in the kitchen, you will be sure to impress your guests, every time.
The Complete Rhodes Around Britain brings together over 450 classic recipes from Gary’s best-selling cookery books, Rhodes Around Britain, More Rhodes Around Britain and Open Rhodes Around Britain. In this comprehensive volume, you’ll find all the dishes that made Gary famous – bread and butter pudding, welsh rarebit and steak and kidney pie to name but a few – as well as his original variations of traditional recipes, like Pot Roast Lamb, Braised Onions and Yorkshire Pudding. The collection also includes the best of his new dishes, such as Seared Salmons on Tartare Potato Cake with Warm Poached Egg, Shredded Duck with Thai Noodles and Iced Chocolate Parfait. There are tempting variations on basic dishes such as risotto, savoury tarts and sponge puddings and Gary offers tips on how to master some of the more complex cookery techniques. With such a wide selection of recipes gathered together in one volume, The Complete Rhodes Around Britain is a collection of recipes you will turn to again and again.
The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas.
Recipes ... include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples.
In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as: The Great British Breakfast, Afternoon Tea and Christmas.
Now that he has completed his travels round Britain, Gary Rhodes turns his attention from the "What" to the "How" in Step-By-Step Cooking, a reworking of his part-work Good Cooking with Gary Rhodes (it retains something of the feel of a magazine serial). This really is very helpful. Over 100 recipes, for light and main dishes and desserts, are presented in detail, fully explained and with every stage of the process illustrated clearly. Variations on the master recipes are suggested, nudging the cook towards individual choice and creativity. What of the recipes themselves? Rhodes is famous for his championing of traditional British food and many familiar dishes are to be found here. Steak and Chips, Cornish Pasty, Roast Duck with Orange Sauce, Shepherd's Pie, Smoked Haddock Tart, all put in an appearance. There are roasts, crumbles, pies and stews. Assimilated foreign dishes such as lasagne and risotto are included. There is no whiff of the restaurant about this utterly domestic food. Rhodes tends to ignore questions of fashion and, some might say, taste. It's good to find here recipes for dishes that seem to have disappeared from view, such as Beef Stroganoff or Chicken Kiev. Who else would dare to give recipes for Arctic Roll or an ice cream version of Battenburg Cake? -- Robin Davidson
Take from two to four ounces (according to the number of people to be catered for) of fresh, but not new, brown-bread crumbs.
Add to them a wineglassful of either Curaçoa, Noyeau, Chartreuse, or Kümmel, whichever is best liked ; and mix thoroughly and quickly, so that all the crumbs may get flavoured before the liqueur is soaked up.
Then mix in, by degrees, the contents of an elevenpenny jar of cream, whipped, sweetened to taste.
Mix very lightly.
Pile up rockily in the centre of a fancy dish.
Decorate with glacé cherries and a lattice-work of strips of angelica, and serve at once, or leave upon ice till needed.
Note that the cream must not be over-whipped, or it will become buttery and practically unfit for use at all.
Rhodes provides 200 recipes for all occasions, whether it is a sophisticated meal for two or more satisfying fare to feed a hungry family. Preparation and cooking time is around 30 minutes, and each recipe comes with a colour photograph.
Gary Rhodes may be most famous for his spiky hair and cheeky grin to a television camera, but it his devotion to British food, and British puddings in particular, that has seen him awarded Michelin stars at three different restaurants. Sweet Dreams -- the author of Rhodes Around Britain and patron of City Rhodes restaurant does love his puns -- is a collection of traditional and modern puddings which are do-able as well as being utterly gorgeous. His accounts of old favourites such as treacle tart, spotted dick and bread and butter pudding all respect the classical simplicity of these dishes yet manage to give them a modern presentational twist. He has resurrected some old puddings such as gypsy tart -- "one of the few school dinners I ever looked forward to," he says. "When I eventually got hold of the recipe I couldn't believe how easy it was," -- and of course invented a few new ones. Along with a helpful guide to all the basic preparations and techniques -- pastry, creams, biscuits, chocolate and of course sugar -- Sweet Dreams is all you need to know about the sticky, the fruity and the yummy. -- Nick Wroe
Gary Rhodes, Britain's hottest chef, is back with over 170 sumptuous recipes to take your breath away.
Using only the best quality ingredients, Gary breathes new life into traditional recipes. Here are classic favourites - Pot Roast Lamb, Braised Onions and Yorkshire Pudding - each reinvented, with the Rhodes touch, to bring style back to British cookery.
Mouthwatering new recipes such as Red Mullet Broth and Shredded Duck with Thai Noodles make superb dinnerparty dishes, while Smoked Haddock Tart with Grilled Halibut, Roast Winter Vegetable Risotto and Spicy Scrambled Eggs transform ordinary mealtimes into a feast of flavours.
Famous for his luscious desserts, Gary includes his latest triumphs such as Jaffa Cake Pudding and Iced Neopolitan Parfait. With so many puddings to discover, indulgence never tasted so good.
Whatever the occasion, Open Rhodes Around Britain leads the way to perfect dishes everytime! (Source : front flap)
Gary Rhodes is one of Britain's best-loved chefs. His success includes two Michelin stars - one at the Castle Hotel in Taunton, and another at The Greenhouse - and the prestigious CATEY Special Award, the catering industry's equivalent to the Oscars, for helping to revive British cookery and for his total dedication to the industry. One of his most glorious moments, however, was when Manchester United won the double - twice. (Source : back flap)
A new collection of recipes which the author has gleaned on his travels around Britain, featuring new twists to established dishes such as British Spanish Omelette, Kipper Rarebit and Pork and Black Pudding Patties.
Gary Rhodes specializes in the traditional British dishes that have fallen from favour because of their humble ingredients, or have been overshadowed by the razzmatazz of nouvelle cuisine. In the book he presents over 100 recipes, many of them updated versions of classic dishes such as braised oxtail, Lancashire hotpot, and boiled bacon with pearl barley and lentils. Vegetarian dishes are also included. In the introduction, Rhodes elaborates on how to cook vegetables in traditional ways such as roasting and braising, and how to make dressings, marinades, chutneys and pickles.
