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New British Classics Paperback – 6 Sep 2001


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Product details

  • Paperback: 408 pages
  • Publisher: BBC Books; New Ed edition (6 Sept. 2001)
  • Language: English
  • ISBN-10: 0563534117
  • ISBN-13: 978-0563534112
  • Product Dimensions: 21.1 x 2.7 x 26.5 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Bestsellers Rank: 102,393 in Books (See Top 100 in Books)

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40 of 40 people found the following review helpful By paul.moore7@virgin.net on 23 Jan. 2001
Format: Hardcover
Bought this book just after Christmas (aftre many hints to family and friends that I would like it and no one took me up on the NOT so subtle hints!!).
Its a beautifuly written piece of work. When reading it you soon get a feel for Gary's love of british food, which then encourages you to have a go!!
So far Bread and Buuter pudding, Rice Pudding and the amazing Chicken Sanwich have been tasted and tested... all were delicious! Today is the turn of homemade crumpets and at the weekend its time for Rack On Black!!
Totally reccommended!
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12 of 12 people found the following review helpful By A Customer on 5 Jan. 2000
Format: Hardcover
I am an avid cook and watched all the TV series which accompanies the book. I thought the price was great - I've just ordered a second copy for my Mum for her birthday! An excellent book- classic recipes without being too old fashioned or staid, together with loads of great ideas for interesting food without the ingredients being too weird or difficult to buy. Well photographed, with lots of accompanying tips and hints with the recipes.
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24 of 25 people found the following review helpful By O. Doyle on 15 Nov. 2005
Format: Paperback
I love this book and you will too. Gary Rhodes is the king of classic food and if there's one cookery book that will give you all those british classics together then this is it. His instructions are easy to follow and the ingredients are all available in your local supermarket so that's two excuses you can't use for avoiding cooking some of these brilliant dishes. The illustrations are wonderful and the desciption of the recipes origin is a lovely touch.
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9 of 9 people found the following review helpful By A Customer on 8 Jan. 2000
Format: Hardcover
This is an excellent recipe book, with easy to follow recipes. The ingredients and utensils used are mainly everyday things found in the kitchen cupboard. We have a family butchers and were only happy to oblige with peoples request for the pork alternative to Christmas turkey. A winner for experienced cooks and those who want to try something new!
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18 of 19 people found the following review helpful By "jedj47" on 24 Feb. 2004
Format: Paperback
Fantastic Book full of wonderful recipes (have been trying them out on the unsuspecting family with very favourable results). Nice touch with the addtional information on each recipe, its origin and alternatives that will work just as well. Better buy two copies as one is certain to get well used and like mine covered in flour etc.
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16 of 17 people found the following review helpful By A Customer on 22 Nov. 2000
Format: Hardcover
When I saw the photos in the book I thought they looked a bit daunting - could I produce something so professional?
Don't be put off. The recipes are easy to follow and, whilst some are time-consuming, the end product is a delight - both to taste and look at.
The background information included ahead of particular topics makes the book a good read as well as a source of information.
Top tips from the book are the Steak and 'Kidney' pie (tastes wonderful and gives everyone a surpise as it comes in two distinct parts: steak with its own kidney pie) and White Lamb Stew. Such innovation is a mark of this book.
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3 of 3 people found the following review helpful By M. Tate on 3 Oct. 2010
Format: Paperback
This book is guaranteed to bring back some mouth-watering memories for anyone of a certain age. British food has always had a bad reputation, no more so than from from ourselves - we refer to many of the dishes as `unsophisticated' or `simplistic' whereas their European counterparts are usually described as `honest' or `uncomplicated'. In this book Gary Rhodes reinvents some of the UK's classic recipes without losing touch with their heritage or over-`cheffing' them to the point where the book becomes a `good read' rather than a practical handbook for the kitchen.

I remember receiving one of Rhodes' books when he first started to appear on our TV screens and as far as I recall I didn't cook a single dish from it. Many of the recipes were a touch over-complicated or used ingredients which were either too expensive or too difficult to find in those days. `New British Classics' is a lot more accessible and I'm certain that it'll prove to be a book I call on regularly in the future.

The book is structured along traditional lines with main sections on: soups; sauces and dressings; cheese and eggs; vegetables and salads; fish and shellfish; meat; poultry and game; puddings; cakes, sweetened breads and baking and finally a useful section on preserves and pickles. Alongside each of these main sections you'll find subsections on stocks, herbs, the great British breakfast, potatoes, savouries and snacks, the Sunday roast, picnics, Christmas ideas, high teas and spices and flavourings.

I was pleasantly surprised to find that the book is a little larger than the typical `celebrity chef' book, and that it contains more than just a set of fixed meals, but also sections on kitchen fundamentals, techniques and traditions.
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24 of 26 people found the following review helpful By wfeller@hertz.com on 14 Jan. 2002
Format: Hardcover
Gary Rhodes has truly turned out a cornucopia of mouth-watering treats and delights in the wonderful book! It sets a new trend, by encouraging, and updating some of the great classics of Britian.
The book was written for people who are comfortable in the kitchen, and some of the recipes could be a bit daunting for a first time cook. Be prepared to commit a healthy amount of your time to the recipes, as they are somewhat more time consuming than you would find in other recipes. But that is the whole point: by using a bit more time, and high quality ingredients, Gary Rhodes can turn your home-cooked meal into a first-class affair.
One criticism is that some of the ingredients used are a bit expensive. His Fish pie uses some cuts of fish that were qute extravagant (I had to preorder them from my fishmonger, as they are not normally stocked). A guide to ordering some of the less available ingredients would have been helpful. Also, some of the cuts of lamb and beef are also a bit on the dear side. But again, this goes back to better quality for a better meal!
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