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Amazon.co.uk Review
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 an out of print or unavailable edition of this title.
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Customer Reviews
More to the point, there are some really different and wonderful recipes. None are them are going to plunge you into bankruptcy in terms of ingredients needed. And, the flavours and combinations are absolutely unique and fantastic. Some of the highlights so far are: Pot-Roast Riesling Chicken (to die for), Spinach Soup with Sweet Pepper and Goat's Cheese Pancakes (fantastic), Smoked Trout and Almond Tart (really impressive) and the Two -Cheese and Two-Onion Tart. But, believe me, there are tons of other ones that merit discussion.
Not difficult, not even hugely time consuming. Just fantastic, innovative food. Bravo, Gary!
Most recipes are easy to follow, for example the 'open smoked haddock lasagne' which makes a really great fish course. This recipe is so quick and simple to do but it, like so many of the contents, produces lots of praise for YOU the chef due to appearance and taste - buy the book if only for this!!
So what has happened, apart from the food stylist with a passion for froth - froth everywhere.
Well suddenly the recipies seem unexciting, somewhat laboured, just not our Gary, a bit like trying to upstage Jamie but with the kind of instructions more suitable to Delia.
Boring layout, tiny print, poor recipies.
A nowhere book with lots of froth and no substance.
I gave mine away - no one borrowed it.
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