- Hardcover: 256 pages
- Publisher: Michael Joseph (3 Nov 2007)
- Language English
- ISBN-10: 0718153146
- ISBN-13: 978-0718153144
- Product Dimensions: 24.8 x 19.8 x 2.4 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
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Amazon Bestsellers Rank:
354,280 in Books (See Top 100 in Books)
- #13 in Books > Food & Drink > Food Writers > Gary Rhodes
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More About the Author
Product Description
Review
Praise for Keeping it Simple
'The step-by-step instructions, which veto tricky techniques, are perfect for anyone wanting to branch out . . . In fact, the deceptively easy-to-prepare, mouth-watering meals that Mr Rhodes offers will have your so-called food-expert friends weeping into their Magimixes' Heat
Review
'Praise for Keeping it Simple 'The step-by-step instructions, which veto tricky techniques, are perfect for anyone wanting to branch out ... In fact, the deceptively easy-to-prepare, mouth-watering meals that Mr Rhodes offers will have your so-called food-expert friends weeping into their Magimixes' Heat'
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Customer Reviews
Most Helpful Customer Reviews
13 of 15 people found the following review helpful
Format:Hardcover
from Gary Rhodes.
255 shiny high quality pages, split over chapters:-
No time to shop
No time to cook
Quick fixes - fast food in 15 minutes
Ready in 20-30 minutes
Ready in 30-60 minutes
Slow cooking - one pot recipes to leave for hours
Cooking for pleasure - when time doesn't matter
Quick puddings - ready in 20 minutes
Proper puddings - worth every minute
With a short introduction, including `Cook's Notes' and a concise index.
From the jacket flap:-
`The recipes in this book follow `Keeping it Simple' in their ease and simplicity but are all devised to suit our time-poor life styles.
With clear instructions, easy to source ingredients and Gary'; inimitable take on taste and flavours, `Time to Eat' will become the only cookbook to make time for.'
Each chapter opens with a page of relevant text including helpful advice.
Recipes are well laid out with a bold title, sometimes an opening note, the list of ingredients and number of servings, a clearly laid out method and a `more' box with advice and/or enhancements.
Includes full colour photography of a large percentage of the finished dishes along with on location shots, in Gary's kitchen, which open the chapters.
There are a good few fish recipes included, which is nice, along with a number for cheese.
A taste of the recipes within:-
Honey-mustard Sausage Bruschettas
Open Chip Butty
Crispy Quarter Pounders
Simple Salad
Chilled Melon and Basil Soup
Fiery Mushrooms on Toast
Smoked Salmon and Fennel Salad
Lemon and Parmesan Pasta
Pan-fried White Fish with Buttery Grapes and Chervil
T-Bone Steak with Melting Roquefort Cherry Tomatoes
Quick Curried Prawns
Grilled Mackerel with Apples and Onions
Stir-fried Chicken with Tomatoes, Basil and Crispy Parmesan
Roast Chateaubriand with Macaroni Cheese
Beef Tomato and Aubergine Cottage Pie
Red Mullet with Avocado Niçoise Salad
Burnt Lamb Chops with Sweet Peppers and Onions
Chunky One-Pot Pork Broth with Pasta
Braised Rabbit with Apples and Almonds
Potato, Leek and Gouda Gratin
Red Wine Beef with Bacon Crunch
Chard and Mushroom Pies
Lamb `Osso Buco'
Mango Cheesecake Fool
Strawberry Eton Mess with Raspberry Sauce
Toasted Ginger Figs
Prune and Armagnac Bread and Butter Pudding
Blackberry Clafoutis
Passion Fruit Mousse
Chocolate and Cherry Pie
255 shiny high quality pages, split over chapters:-
No time to shop
No time to cook
Quick fixes - fast food in 15 minutes
Ready in 20-30 minutes
Ready in 30-60 minutes
Slow cooking - one pot recipes to leave for hours
Cooking for pleasure - when time doesn't matter
Quick puddings - ready in 20 minutes
Proper puddings - worth every minute
With a short introduction, including `Cook's Notes' and a concise index.
From the jacket flap:-
`The recipes in this book follow `Keeping it Simple' in their ease and simplicity but are all devised to suit our time-poor life styles.
With clear instructions, easy to source ingredients and Gary'; inimitable take on taste and flavours, `Time to Eat' will become the only cookbook to make time for.'
Each chapter opens with a page of relevant text including helpful advice.
Recipes are well laid out with a bold title, sometimes an opening note, the list of ingredients and number of servings, a clearly laid out method and a `more' box with advice and/or enhancements.
Includes full colour photography of a large percentage of the finished dishes along with on location shots, in Gary's kitchen, which open the chapters.
There are a good few fish recipes included, which is nice, along with a number for cheese.
A taste of the recipes within:-
Honey-mustard Sausage Bruschettas
Open Chip Butty
Crispy Quarter Pounders
Simple Salad
Chilled Melon and Basil Soup
Fiery Mushrooms on Toast
Smoked Salmon and Fennel Salad
Lemon and Parmesan Pasta
Pan-fried White Fish with Buttery Grapes and Chervil
T-Bone Steak with Melting Roquefort Cherry Tomatoes
Quick Curried Prawns
Grilled Mackerel with Apples and Onions
Stir-fried Chicken with Tomatoes, Basil and Crispy Parmesan
Roast Chateaubriand with Macaroni Cheese
Beef Tomato and Aubergine Cottage Pie
Red Mullet with Avocado Niçoise Salad
Burnt Lamb Chops with Sweet Peppers and Onions
Chunky One-Pot Pork Broth with Pasta
Braised Rabbit with Apples and Almonds
Potato, Leek and Gouda Gratin
Red Wine Beef with Bacon Crunch
Chard and Mushroom Pies
Lamb `Osso Buco'
Mango Cheesecake Fool
Strawberry Eton Mess with Raspberry Sauce
Toasted Ginger Figs
Prune and Armagnac Bread and Butter Pudding
Blackberry Clafoutis
Passion Fruit Mousse
Chocolate and Cherry Pie
3 of 4 people found the following review helpful
Format:Hardcover
The book is nicely divided into chapters according to the time it takes to cook a particular recipe, which is very very useful. The recipes are all quite clear and simple to follow, many of them using ingredients one has around the house anyway.
I would have given it 5 stars but the I think the photography, as arty as it is, is somewhat over the top. It's great to have nice pics, but they should 'tell' you more of the end product (ie. like in Jamie Olivers' books).
The recipes I tried turned out great, easy to do - even if they didn't look as flash as on the photos, but, they tasted great. It's a really nice, uncomplicated book to have close at hand on the kitchen book shelf.
I would have given it 5 stars but the I think the photography, as arty as it is, is somewhat over the top. It's great to have nice pics, but they should 'tell' you more of the end product (ie. like in Jamie Olivers' books).
The recipes I tried turned out great, easy to do - even if they didn't look as flash as on the photos, but, they tasted great. It's a really nice, uncomplicated book to have close at hand on the kitchen book shelf.
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