Top positive review
12 people found this helpful
on 13 September 2002
...This is a great book full of fantastic recipes that follow the logic if the food's fresh, why complicate it?
This is the kind of food I like to cook for friends at a mid week dinner party, when time can be tight at the end of the working day - simple, quick, elegant, yet still looks great on the plate and, as Gary would say, it 'eats well'. I speak as someone who also owns all of Gordon Ramsays' books, (including his own ode to the seasons which also follows the fresh and simple philosophy) so I know I'm not afraid of a more complicated recipe when it comes along: I'll leave Passion for Flavour for when I've got all day to cook. Who said every dish you make has to warrant a Michelin star in it's own right?!
I was also thrilled by the amount of fish recipes - we are after all an island nation and eating a more diverse range of fish, such as whiting and guernard, would give the poor old cod a bit of a break and a chance of long term survival, not to mention the obvious benefits to the nations health. I applaud the work of the likes of Gary Rhodes and Rick Stein for their efforts in this direction and their celebration of the best of British.
Yes - a few more photos of the end product would be nice, it's always good to see what you are aiming for, but don't let that put you off an otherwise fab book. If you want delicious, fresh food in reasonably quick time this is a great book to have under your belt. I can't help feeling those who have said it is overly simple have missed the point here - let the ingredients do the talking and stop showing off!
Good work Gary. It's a great book and I have already pre-ordered your Autumn/Winter volume!