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"Gary Rhodes Cookery Year: Autumn into Winter" presents a selection of over 100 delicious recipes that utilise the fantastic range of vegetables, fruit, meat and fish available in the latter half of the year - enabling you to create delicious home-produced meals that can be enjoyed all year round, including warming stews and soups, comfort puddings and tasty preserves and pickles. And because he’s using the freshest ingredients, the recipes are simple to prepare, relying on natural flavour rather than complicated sauces or techniques. Both as a reference book and as a source of inspiration, this book is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food. |
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"Gary Rhodes Cookery Year: Spring into Summer" is the first of a two-part work celebrating the fact that food always tastes better when it's in season. Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season in spring and summer, and uses the very best of these in over 120 original recipes that are simple to prepare, relying on flavour rather than complicated sauces or techniques. As well as delicious starters and main courses, such as Roast Lemon and Thyme Chicken and Hot Goats' Cheese Bake with Fresh Basil Oil, there are sumptuous desserts such as Orange and Strawberry Salad with a Fruity Sorrel Syrup and Cocoa Sorbet and Blackcurrant, Honey and Almond Tart. |
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If you're not sure what to serve to your gueues, 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 diners, 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. |
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In "New British Classics" Gary Rhodes sets out on a quest to modernise and enhance many traditional British favourites, updating them with a host of mouth-watering ideas. Recipes include 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 and Seared Cured Salmon Cutlets with Leeks. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich and Cranberry and Walnut Tart. |
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In "Gary Rhodes at the Table" the spiky-haired one delves into the riches of the British culinary tradition to create a collection of over 140 new recipes that combine today's preferred flavours with the best from the past. Tracing the history of the menu and why different courses are grouped together, Gary looks at the social influences that have formed our eating habits over the years. He takes the reader through each course, from soups and appetisers to cakes and biscuits. Essentially, the book encourages a la carte dining, where the individual courses complement each other and form a harmonious whole. Whether you like simple food with a twist or prefer an imaginative culinary challenge you will find something for every occasion. |
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Having completed his travels round Britain, Gary Rhodes turns his attention from the "What" to the "How" in "Step-by-step Cookery". Over 100 recipes are presented in detail, with step-by-step photos. Familiar dishes such as Steak and Chips, Cornish Pasty, Roast Duck with Orange Sauce, Shepherd's Pie, and Smoked Haddock Tart all put in an appearance. There are roasts, pies, crumbles and stews, as well as assimilated foreign dishes such as lasagne and risotto. It's also good to find here recipes for dishes that have disappeared from view, such as Beef Stroganoff and Chicken Kiev. Who else but Gary Rhodes would dare to give recipes for Arctic Roll or an ice cream version of Battenburg Cake? |
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"The Complete Rhodes Around Britain" brings together over 450 classic recipes from Gary’s best-selling "Around Britain" cookery books. In this comprehensive volume, you’ll find all the dishes that made Gary famous – Welsh Rarebit, Bread and Butter Pudding and Steak and Kidney Pie to name but a few – as well as 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. |
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In "Open Rhodes Around Britain" Gary Rhodes is back with 180 tasty new recipes to tempt the palate and delight his fans. Gary continues to breathe life back into British cookery with new twists to traditional dishes such as British Spanish Omelette, Kipper Rarebit and Pork and Black Pudding Patties. As ever, Gary's enthusiasm for food is limitless and this time he gives his own variations on fast food favourites such as Crispy Potato Skins, Home-made Nuggets, Eggy Bread and Chicken Satay. He also gives the Rhodes touch to Christmas with a host of delicious dishes including Turkey Saltimbocca, Onion, Sprout and Chestnut Risotto Cake and Mincemeat Doughnuts. Gary also offers tips on how to master some of the more complex cookery techniques. |
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Following on from the hugely successful "Rhodes Around Britain", "More Rhodes Around Britain" provides a collection of new recipes that not only give the best versions of traditional British dishes, but also demonstrate how Mediterranean, Californian and Far Eastern touches can transform the best of British ingredients. Favourites include Toad in the Hole, Scotch Broth, Home-made Pork Pies, Caesar Salad and Chocolate Sundae, while sumptuous new dishes include Scallops with Fennel Salad, Venison with Vegetables stewed in Red Wine, Bayonne Ham, Pork Sausage Cakes with Irish Champ, Soda Bread, Elderberry Sorbet and Steamed Rhubarb Sponge with lemon ice-cream. |
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Gary Rhodes specialises 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 "Rhodes Around Britain" 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. |
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