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New British Classics [Paperback]

Gary Rhodes
4.9 out of 5 stars  See all reviews (35 customer reviews)
RRP: £20.00
Price: £16.00 & FREE Delivery in the UK. Details
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Book Description

6 Sep 2001
The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as: The Great British Breakfast, Afternoon Tea and Christmas.

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New British Classics + Keeping it Simple + Food With Friends: Over 200 easy-to-follow recipes for stress-free entertaining
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Product details

  • Paperback: 408 pages
  • Publisher: BBC Books; New Ed edition (6 Sep 2001)
  • Language: English
  • ISBN-10: 0563534117
  • ISBN-13: 978-0563534112
  • Product Dimensions: 21.3 x 26.4 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Bestsellers Rank: 289,888 in Books (See Top 100 in Books)

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Customer Reviews

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4.9 out of 5 stars
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Most Helpful Customer Reviews
40 of 40 people found the following review helpful
5.0 out of 5 stars Brilliant!!! 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
5.0 out of 5 stars An excellent book at an amazing price 5 Jan 2000
By A Customer
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
5.0 out of 5 stars You'll love it 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
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
5.0 out of 5 stars Gary Rhodes - New British Classics 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
5.0 out of 5 stars A 'Must' for the Keen Cook 22 Nov 2000
By A Customer
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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24 of 26 people found the following review helpful
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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31 of 34 people found the following review helpful
5.0 out of 5 stars Best Cookbook I�ve Seen in 20 Years 6 Dec 2002
Format:Hardcover
I am an American who owns over 300 cookbooks, and I consider myself a gourmet cook. On a recent trip to Britain, I scoured bookstores and chose this book over all the others. I'm glad I did. I have to say, this is absolutely the BEST cookbook I have come across in the past 20 years.
This book is not as comprehensive as The Joy of Cooking, which tries to tell you how to cook absolutely everything under the sun. But this book IS inclusive of everything that's important in classic British Cooking (and in traditional American cooking, as well)-soups, sauces, cheese and eggs, vegetables, fish, meat, poultry, picnics, puddings, cakes and baking, and preserves and pickles. In addition, it has chapters on The Great British Breakfast, Savories and Snacks, Sunday Lunch Roasts, A Festive Christmas, and Afternoon and High Tea.
As an American, I learned SO much from this book. I learned about the ORIGIN of bacon and eggs for breakfasts, about the histories of many different vegetables (quite different information than is included in The Joy of Cooking), HOW and WHY British cuisine got a reputation for being bland (it wasn't always so), and many things about the history of eating which have just been plainly lost to us in America. For example, I did not know before that the origin of certain foods sometimes being served on a piece of toast was from the "trenchers" used in medieval times--"trenchers" being big slabs of bread which were laid directly on the table, and food put on top. The reason for the use of trenchers was that plates were too expensive for ordinary people to use. Not only are so many interesting discussions about the origins of different foods and customs included in this book, but ALL the recipies are interesting and FANTASTIC!
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Very satisfied, thank you
Published 2 months ago by Elna
5.0 out of 5 stars Perfection
I could rant on for hours about these recipes but I won't. Just try them... your mouth will thank you for the rest of your life.
Published 7 months ago by Slippery Jim
5.0 out of 5 stars A great book that treats British recipes with the reverence they...
I think Garry is the finest exponent of traditional British cooking around. His recipes and drive for perfection lift tiring old English dishes up to the same level as any other... Read more
Published 7 months ago by Tony Maund
4.0 out of 5 stars YET ANOTHER COOKERY BOOK
I have always liked Gary Rhode's approach to cooking and he gives easy recipes which are not too elaborate. His recipes are clear and concise.
Published 8 months ago by Dorothy Bone
4.0 out of 5 stars Good book
Good recipes and explained in detail but then Gary is a good cook and in my book can't go wrong.
Published 15 months ago by Lincs lass
5.0 out of 5 stars pre-loved book
An excellent price for a very clean used copy of this useful guide to British traditional cooking. My chef son was delighted with it . Read more
Published 16 months ago by Ms. S. J. Wood
5.0 out of 5 stars A Must for The Cookery Bookshelf
An excellent book of recipes that typify Gary Rhodes' cooking style. Uncomplicated but tasty and enjoyable to cook. It is already one of my favourites.
Published 16 months ago by Peter Jay
5.0 out of 5 stars Welcome gift
This was a gift for a friend in the USA who wanted to try proper ritish recipes and who is absolutely delighted with it - I knew she would be as I have long had a copy. Read more
Published 18 months ago by finicky
5.0 out of 5 stars THE definitive cookbook
I have lost count of the number of times that I have used this book. Out of all my cook books this is my favourite. Read more
Published 20 months ago by Fair review
5.0 out of 5 stars great
I am no fan of British cuisine, but I would definitely love to eat all the food in this book. This BBC project was obviously very prestigious for the chef, so a lot of effort is... Read more
Published on 7 Aug 2011 by Jackal
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