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Amazon.co.uk Review
It must also be his professional background that inclines him to present his recipes as complete servings--main dish and accompaniments. Grilled beef comes with baby turnips, marinated mushrooms and a beetroot dressing. Soaked lemon semolina wedge (a cake) with warm blueberries. Baked cheese puffs with fresh beetroot sauce. This is generous, but at the same time oddly limiting: it's hard to imagine many cooks taking these recipes into their repertoires and playing freely with them.
One hesitantly comes to the conclusion that Gary Rhodes inhabits a dimension not altogether congruent with the one occupied by the rest of us. There is, on the one hand, the fluent strangeness of his prose, in which verbs slip effortlessly from transitive to intransitive (main dish A "eats well" with garnish B, we keep being told). And the recipes themselves, on the other, invariably well-constructed and thought-provoking as they are, seem often to have arrived fully-formed from some mysterious other universe free of gastronomic tradition and history. What general principles can a cook extract from Roast Gurnard with Beetroot, White Bean and Orange Salad or Braised Beef Brisket with Tarragon Carrots and Cauliflower Champ?
Readers will be able to judge for themselves how liberating these combinations are. At any rate, it's a relief to find Rhodes largely eschewing his baffling enthusiasm for school dinners (no Gypsy Tart recipes here). --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
Product Description
Gary Rhodes is one of Britains best-loved television chefs, and has written over ten best-selling books for the BBC including New British Classics and Rhodes Around Britain.
Divided into 2 books Spring into Summer and Autumn into Winter The Cookery Year shows us how to make the most of seasonal ingredients to produce delicious recipes bursting with flavour all year round.
In Spring into Summer, now available in paperback, 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 120 original recipes.
Both a reference book and 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.
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Customer Reviews
This is the kind of food I like to cook for friends at a mid week dinner party, when time can be tight at the end of the working day - simple, quick, elegant, yet still looks great on the plate and, as Gary would say, it 'eats well'. I speak as someone who also owns all of Gordon Ramsays' books, (including his own ode to the seasons which also follows the fresh and simple philosophy) so I know I'm not afraid of a more complicated recipe when it comes along: I'll leave Passion for Flavour for when I've got all day to cook. Who said every dish you make has to warrant a Michelin star in it's own right?!
I was also thrilled by the amount of fish recipes - we are after all an island nation and eating a more diverse range of fish, such as whiting and guernard, would give the poor old cod a bit of a break and a chance of long term survival, not to mention the obvious benefits to the nations health. I applaud the work of the likes of Gary Rhodes and Rick Stein for their efforts in this direction and their celebration of the best of British.
Yes - a few more photos of the end product would be nice, it's always good to see what you are aiming for, but don't let that put you off an otherwise fab book. If you want delicious, fresh food in reasonably quick time this is a great book to have under your belt. I can't help feeling those who have said it is overly simple have missed the point here - let the ingredients do the talking and stop showing off!
Good work Gary. It's a great book and I have already pre-ordered your Autumn/Winter volume!
So you may have to do a little searching but this shouldn't put you off as you will be rewarded: try the seductive Pot-roasted lamb with sorrel and samphire and you'll never assault your senses with mint sauce again.
I think that the reason this book works so well lies not only with the enthusiasm and expertise of it's author, but also with his belief that using seasonal products gives you the best possible start to any recipe.
Overall this is an inspirational book with great recipes presented in an attractive format. I heartily recommend this book and hope that you get the pleasure from it that I have.
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