As complete courses in themselves, most of the dishes carry a garnish: the "Chicken Liver Pate" appetiser comes with "Bramley Apple Jelly"; "Steamed and Roasted Salt Cod" arrives with "Baby Fennel and Lemon-garlic Potatoes" (there is a lot of fennel in this book: fennel, someone said recently, is the new beetroot); "Roast Loin of Lamb" sits on "Leek Greens" and is accompanied by a "Lamb-kidney Sausage"; while the "Frozen White Chocolate Mousse" is sandwiched between "Honey Wafers", topped with "Port-wine Figs" and encircled by trails of "Spicy Red-wine Sauce". Formidable and attractive stuff, more challenging than the plainer British roots cooking of Rhodes' previous productions and perhaps more representative of his own restaurant style. The strange not-quite-English kitchen argot is as recognisable as ever, and the production and photography are of the highest standard, although the frothy sauces partially enveloping many dishes do rather look as though the Blob has arrived from outer space. --Robin Davidson

Book Description
Once again Gary Rhodes delves deep into the riches of the British culinary tradition to create a collection of wonderful new recipes which combine today’s flavours with the very best from the past. Tracing the history of the menu and why different courses are grouped together, Gary looks at the social influences which have formed our eating habits over the years.

Gary takes the cook through the separate courses which make up a meal, from soups and appetisers to cakes and biscuits, reviving the long forgotten tradition of savouries along the way. Modern British main dishes include Trout and Almond Tart with Nut Brown Butter Dressing and Crusted Lamb with Creamy Ham and Sweet Red Pepper Potatoes. And finally Gary produces a wealth of exciting puddings, including Bitter Sweet Strawberry Tart with Mascarpone Cheesecake Cream and the wonderful British Digestive – home-made digestive biscuit cake with Earl Grey custard.

With the emphasis on matching flavours and balancing the depth of each course, Gary shows us how to mix and match dishes to create the perfect menu, from a quick, informal meal for two to a sumptuous dinner party to impress your friends. Whether you like simple food with a twist or prefer an imaginative culinary challenge, you’ll find something in Gary Rhodes At The Table for every occasion.

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