- Hardcover: 224 pages
- Publisher: BBC Books (7 Dec 2000)
- Language English
- ISBN-10: 0563551801
- ISBN-13: 978-0563551805
- Product Dimensions: 28.4 x 22 x 2.4 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (9 customer reviews)
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Amazon Bestsellers Rank:
487,078 in Books (See Top 100 in Books)
- #25 in Books > Food & Drink > Food Writers > Gary Rhodes
- See Complete Table of Contents
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More About the Author
Product Description
Amazon.co.uk Review
What has the spiky-haired one in store for us this time? Gary Rhodes at the Table is, he says, "a compilation of courses and recipes, which will hopefully encourage more of us to be drawn back to this great, social eating place". Back, one assumes, from the TV dinner and the take-away eaten on the hoof. Admirable motive; and a very generous selection of recipes, over 140 divided between Appetizers, Soups, Fish, Mains (with Vegetable annex), Desserts and Savouries. Even the dust-jacket bodes well, showing Rhodes actually sitting at a table. Essentially the purpose of the book is encourage the re-introduction of a la carte dining, where the individual courses--from one or two to as many as six--complement each other and form a harmonious whole. As this might suggest, this is restaurant food for the home, portioned, plated and self-consciously presented; and requiring on the whole a fair amount of work.
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
Product Description
Rhodes delves into the riches of the British culinary tradition - particularly that of savouries - to create a collection of new recipes that combine today's preferred flavours with the best from the past. He takes the reader through each course, from soups and appetisers to cakes and biscuits.
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Most Helpful Customer Reviews
12 of 12 people found the following review helpful:
5.0 out of 5 stars
Fab Cookbook You Will Really USE,
By A Customer
This review is from: Gary Rhodes at the Table (Hardcover)
This is one of the best cookbooks I've bought in a long, long time. The presentation and layout simple, clear and inviting; this is a cookbook that makes you want to get into the kitchen.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!
10 of 11 people found the following review helpful:
5.0 out of 5 stars
Enjoyable results that will impress your friends,
By P Lawrence (Reading) - See all my reviews
This review is from: Gary Rhodes at the Table (Hardcover)
This is my favourite recipe book used when impressive results are required for friends, as well as just cooking for the family. I think Gary Rhodes has put together an excellent collection of dishes, and I really like the last section on suggested restaurant style menus.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!!
27 of 31 people found the following review helpful:
3.0 out of 5 stars
Sorry Gary - You should be!,
This review is from: Gary Rhodes at the Table (Hardcover)
I own four Gary Rhodes books. Of all my cook books they are the ones my friends borrow, usually after a successful meal. They are the books I consistently refer to, when I can beg them back, funny no-one ever willingly returns them, and they nearly always provide an answer that works. 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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