- Hardcover: 432 pages
- Publisher: BBC Books; 1st edition (16 Oct 2003)
- Language English
- ISBN-10: 0563488670
- ISBN-13: 978-0563488675
- Product Dimensions: 28.2 x 25.2 x 3.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
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Amazon Bestsellers Rank:
356,817 in Books (See Top 100 in Books)
- #15 in Books > Food & Drink > Food Writers > Gary Rhodes
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More About the Author
Product Description
Review
Gary Rhodes has long been a champion of fresh produce, produce that has left the field or farm and reached the table in the shortest possible time to preserve all the goodness and taste. His two best-selling titles "Spring into Summer" and "Autumn into Winter" highlighted produce at its best in those particular seasons. From succulent Spring lamb and luscious Spring greens to the abundance of salad crops in the summer months - tomatoes, cucumbers, lettuces. Autumnal berries and the root crops of Winter, all combined in Gary Rhode's inimitable, innovative style. This book is a culmination of the two best-sellers with an additional 100 recipes and special features on monthly treats throughout the year. Warm yourself up in Winter and early Spring with cheese and onion Jerusalem artichoke gratin, walnut-crusted cod with parsnip sauce or braised Seville orange beef with horseradish dumplings, giving yourself a sweetener of chocolate and date tiramisu or champagne rhubarb clafoutis. Enjoy the outdoors in Summer with barbecued rump steak with a Bourguignonne salad or roast saddle of lamb with creamed runner beans and bacon. Follow it up with the freshest of fruit - Sabayon-glazed gooseberries or burnt nectarine domes with custard. And celebrate the harvest festival of all this goodness in Autumn with grilled gammon steaks with butternut squash gnocchi and sage or saut ed pheasant and spinach with almond sauce. Savour the last of the summer sweetness with Bramley and Russet apple pie or softened blackberries with hazelnut, almond and chocolate cake. Gary Rhodes' success has been based on his use of good, fresh ingredients, transforming the banal to something out of this world. Here is a celebration of his skills as a chef for you to cook in your own home. Don't skimp, buy the freshest ingredients you can find and you too will enjoy five star cuisine on your dinner table. - Lucy Watson
Product Description
There is nothing more satisfying than using ingredients that are bursting with flavour. The author's belief is that food always tastes better when it is in season. These recipes are a celebration of the seasonal ingredients that are best at specific times of the year.
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Customer Reviews
Most Helpful Customer Reviews
82 of 84 people found the following review helpful
Format:Hardcover
The always noteable thing about Gary Rhodes is that he loves food and his recipes more than prove that. So often now in our supermarkets we can buy most foods most of the time, now here we have a cookery book that has seasons and that tells us what ingredients should be at their best and what we can do with them. How great to be getting back to using foods when they are in their natural season.
The book is well laid out in seasonal order starting in March and gives a range of recipes for vegetables, fish, meat and fruit and puddings for each month. Each recipe is preceeded with a short section on the ingredients used within.
There are mouth watering recipes such as Bacon-fried scallops with late cabbage or early greens;Bacon and sherry raisin pate (which I have made for Christmas)and Baked plum pudding
The photographs are great although personally I like to see a photo for each recipe, I still think this book is brilliant. It has been added to my extensive Gary Rhodes collection.
The book is well laid out in seasonal order starting in March and gives a range of recipes for vegetables, fish, meat and fruit and puddings for each month. Each recipe is preceeded with a short section on the ingredients used within.
There are mouth watering recipes such as Bacon-fried scallops with late cabbage or early greens;Bacon and sherry raisin pate (which I have made for Christmas)and Baked plum pudding
The photographs are great although personally I like to see a photo for each recipe, I still think this book is brilliant. It has been added to my extensive Gary Rhodes collection.
Format:Hardcover
As an avid cook and collector of cookery books(50 plus!!!!)I must say that i used to dismiss Mr Rhodes as a run of the mill celebrity chef,how wrong can anyone be!This has to be one of the most concise and informative cookery books i've had the pleasure of owning.The recipes are explained in such detail,even the most complicated dish comes across as something we could all achieve excellent results in. I take my hat off to Mr Rhodes,my collection is about to grow that little bit more,and Mr Rhodes will have his own section.
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