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Gary Rhodes' Cookery Year: Autumn into Winter [Hardcover]

Gary Rhodes , Sian Irvine
4.5 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

3 Oct 2002
Gary Rhodes's "The Cookery Year" is divided into 2 books Spring into Summer and Autumn into Winter to accompany two six-part television series on BBC2. 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 original and delicious recipes, 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 flavour rather than complicated sauces or techniques.

Product details

  • Hardcover: 208 pages
  • Publisher: BBC Books (3 Oct 2002)
  • Language: English
  • ISBN-10: 0563534214
  • ISBN-13: 978-0563534211
  • Product Dimensions: 27.2 x 20 x 2.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 203,066 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Amazon Review

With Autumn into Winter Gary Rhodes continues and concludes his cookery cycle with another very generous selection of seasonal recipes. There is a section for each season dealing with vegetables, fish, meat and fruit and puddings where seasonal ingredients are carefully tracked as they approach their best, peak and decline. Rhodes' well-known fondness for traditional British foods means that in many ways he is at his best in the colder part of the year--with root vegetables, brassicas, game and the more comforting kinds of pudding.

There are some arresting combinations here, as you might expect from this source: Sautéed Cep Mushrooms and Cox's Apples on Walnut Toasts, Parsnip Fritters with Blue Cheese Walnut Whip, or Rabbit and Pork Pot with Rhubarb and Mustard Soured Cream, for example. Rhodes also does interesting things with fruit in combination with meat or seafood, such as Roast Duck with Braised Onions and Buttered Pears, or Scallops with Puréed Shallots and Black-Peppered Tangerines, some of which may raise a traditionalist eyebrow or two.

Rhodes is above all a restaurant chef (two Michelin-starred establishments in London)--a fact that makes itself strongly apparent. There is a proprietorial air hanging about the recipes: they are his, they represent his own individual take on (and, implicitly, improvement of) tradition, which may not be to all tastes for several reasons. Tradition, of course, must be renewed to keep it alive, but Rhodes' endless tinkering can seem relentless. Moreover, the recipes are presented prescriptively, as though he were teaching them to his kitchen brigade. Essentially restaurant dishes in concept (though not in execution), in most cases the main element is served complete with garnish and there's not much room for individual inspiration. Nor is there anything here that you might rustle up for a quick supper. There's something take-it-or-leave-it about this--and he isn't especially generous in suggesting alternatives if you don't fancy, for example, the Savoury Fig Tarts that accompany Roast Loin of Venison, or the Sharp Rhubarb Sticks to go with Seared Peppered Tuna Fish--though there's no reason why you shouldn't. But one cannot fault Rhodes' skill and confidence, and can only applaud him for attempting to lead British cooks into territory at once so familiar and so adventurous. --Robin Davidson


In this, his second book to accompany his new series, Gary Rhodes focuses on ingredients at their best autumn through winter: apples, pears, pumpkins and mushrooms being just a few to catch his eye. His love of freshly picked and harvested produce translates into his modern, tasty dishes for starters, main courses and desserts. Traditional dishes such as roast partridge and grilled gammon steaks are enlivened by his imaginative touch and original stalwarts such as scrambled eggs and leeks are given a new lease of life with his culinary daring. Accompanied by luscious colour photographs, a quick flick through this gastronomic feast will get the fingers itching to get in the kitchen and start cooking. Another Rhodes delight. - Lucy Watson

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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
By A Customer
This book has some lovely, warming recipes in it and most dishes include a suggested accompaniment, including interesting ways of preparing your winter vegetables. For me, the main highlights of this book are the mouthwatering game dishes that are relatively simple to make and give great results.
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2 of 3 people found the following review helpful
4.0 out of 5 stars Mouth watering 4 Jun 2004
Verified Purchase
My chef partner took this book and cooked some of the most delicious meals I've ever eaten from the recipies in it. Then he passed it to me and I was amazed at how easy it was to produce the same results. Fabulous!
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