'Each recipe is a masterpiece of good taste, harmony and deliciousness' Frances Bissell on Cookery of the Year
This is Gary Rhodes as never seen before, stepping out of the restaurant and into the home kitchen. The results are quick, simple and delicious!
From the Back Cover
In my opinion, the most delicious food is created when you get the very best ingredients you can find and do as little to them as possible Often the best way to cook a meal is the most simple and Gary Rhodes Keeping it Simple is free of complicated techniques and fiddly instructions to help you get the most flavour from just a few familiar ingredients. With over 180 recipes, Gary shows us the basics of cooking and how to get superb results every time. From quick-and-easy prawn rarebits to butternut squash soup with fresh herb croutons; from scrambled egg mushroom muffins to apple jelly and cinnamon cream; from sticky lemon chicken pieces to mussels with leeks and gorgonzola, Keeping it Simple is the key to stress-free meal times. There is no finer propagandist for British food Independent When Gary gets down to some serious cooking, he really does deliver the goods The Times
About the Author
Gary Rhodes is one of Britains best-loved Michelin-starred chefs. He appears regularly on television, most recently in Hell's Kitchen and Local Food Heroes, and is the author of seventeen cookery books, including the highly acclaimed Great British Classics and Time to Eat. He has restaurants in London, Dublin, Grenada and Dubai as well as on board a cruise ship in the Mediterranean sea.