by Gary Rhodes
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Gary Rhodes has long been a champion of fresh produce, produce that has left the field or farm and reached the table in the shortest possible time to preserve all the goodness and taste. His two best-selling titles "Spring into Summer" and "Autumn into Winter" highlighted produce at its best in those particular seasons. From succulent Spring lamb and luscious Spring greens to the abundance of salad crops in the summer months - tomatoes, cucumbers, lettuces. Autumnal berries and the root crops of Winter, all combined in Gary Rhode's inimitable, innovative style. This book is a culmination of the two best-sellers with an additional 100 recipes and special features on monthly treats throughout the year. Warm yourself up in Winter and early Spring with cheese and onion Jerusalem artichoke gratin, walnut-crusted cod with parsnip sauce or braised Seville orange beef with horseradish dumplings, giving yourself a sweetener of chocolate and date tiramisu or champagne rhubarb clafoutis. Enjoy the outdoors in Summer with barbecued rump steak with a Bourguignonne salad or roast saddle of lamb with creamed runner beans and bacon. Follow it up with the freshest of fruit - Sabayon-glazed gooseberries or burnt nectarine domes with custard. And celebrate the harvest festival of all this goodness in Autumn with grilled gammon steaks with butternut squash gnocchi and sage or saut ed pheasant and spinach with almond sauce. Savour the last of the summer sweetness with Bramley and Russet apple pie or softened blackberries with hazelnut, almond and chocolate cake. Gary Rhodes' success has been based on his use of good, fresh ingredients, transforming the banal to something out of this world. Here is a celebration of his skills as a chef for you to cook in your own home. Don't skimp, buy the freshest ingredients you can find and you too will enjoy five star cuisine on your dinner table. - Lucy Watson
Product Description
There is nothing more satisfying than using ingredients that are bursting with flavour. The author's belief is that food always tastes better when it is in season. These recipes are a celebration of the seasonal ingredients that are best at specific times of the year.
Gary Rhodes has long been a champion of fresh produce, produce that has left the field or farm and reached the table in the shortest possible time to preserve all the goodness and taste. His two best-selling titles "Spring into Summer" and "Autumn into Winter" highlighted produce at its best in those particular seasons. From succulent Spring lamb and luscious Spring greens to the abundance of salad crops in the summer months - tomatoes, cucumbers, lettuces. Autumnal berries and the root crops of Winter, all combined in Gary Rhode's inimitable, innovative style. This book is a culmination of the two best-sellers with an additional 100 recipes and special features on monthly treats throughout the year. Warm yourself up in Winter and early Spring with cheese and onion Jerusalem artichoke gratin, walnut-crusted cod with parsnip sauce or braised Seville orange beef with horseradish dumplings, giving yourself a sweetener of chocolate and date tiramisu or champagne rhubarb clafoutis. Enjoy the outdoors in Summer with barbecued rump steak with a Bourguignonne salad or roast saddle of lamb with creamed runner beans and bacon. Follow it up with the freshest of fruit - Sabayon-glazed gooseberries or burnt nectarine domes with custard. And celebrate the harvest festival of all this goodness in Autumn with grilled gammon steaks with butternut squash gnocchi and sage or saut ed pheasant and spinach with almond sauce. Savour the last of the summer sweetness with Bramley and Russet apple pie or softened blackberries with hazelnut, almond and chocolate cake. Gary Rhodes' success has been based on his use of good, fresh ingredients, transforming the banal to something out of this world. Here is a celebration of his skills as a chef for you to cook in your own home. Don't skimp, buy the freshest ingredients you can find and you too will enjoy five star cuisine on your dinner table. - Lucy Watson
Product Description
There is nothing more satisfying than using ingredients that are bursting with flavour. The author's belief is that food always tastes better when it is in season. These recipes are a celebration of the seasonal ingredients that are best at specific times of the year.
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