Gary Rhodes At The Table Paperback – 6 Feb 2003
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What has the spiky-haired one in store for us this time? Gary Rhodes at the Table is, he says, "a compilation of courses and recipes, which will hopefully encourage more of us to be drawn back to this great, social eating place". Back, one assumes, from the TV dinner and the take-away eaten on the hoof. Admirable motive; and a very generous selection of recipes, over 140 divided between Appetizers, Soups, Fish, Mains (with Vegetable annex), Desserts and Savouries. Even the dust-jacket bodes well, showing Rhodes actually sitting at a table. Essentially the purpose of the book is encourage the re-introduction of a la carte dining, where the individual courses--from one or two to as many as six--complement each other and form a harmonious whole. As this might suggest, this is restaurant food for the home, portioned, plated and self-consciously presented; and requiring on the whole a fair amount of work.
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 --This text refers to an out of print or unavailable edition of this title.
Want to impress your friends with a perfectly matched dinner? Want to just give your partner a fabulous meal a deux? Or do you really want to show off and prepare a large family dinner which leaves everyone feeling replete but not overly full. Gary Rhodes explains how to mix and match dishes to provide a balanced menu of delicious food for your guests. From simple starters such as crispy prawn cocktail to the more complex pressed rabbit terrine through to warm salmon quiche lorraine, steak and kidney sausages with caramalized onions, red-wine beef lasagne and roast loin of lamb, he clearly explains each recipe with an introduction to the main ingredients followed by the method of cooking. And as for desserts.. In true Rhodes style they embrace fresh produce with exotic accompaniments: toasted apricots on warm, sugared custard toasts, warm whole lemon and almond pudding with fresh raspberries and, not forgetting chocolate lovers, glasses of dark chocolate mousse with icy frothy coffee milkshakes and hot chocolate souffl with chocolate sauce. A must for all home entertainers and culinary gastronomes. - Lucy WatsonSee all Product description
Top customer reviews
More to the point, there are some really different and wonderful recipes. None are them are going to plunge you into bankruptcy in terms of ingredients needed. And, the flavours and combinations are absolutely unique and fantastic. Some of the highlights so far are: Pot-Roast Riesling Chicken (to die for), Spinach Soup with Sweet Pepper and Goat's Cheese Pancakes (fantastic), Smoked Trout and Almond Tart (really impressive) and the Two -Cheese and Two-Onion Tart. But, believe me, there are tons of other ones that merit discussion.
Not difficult, not even hugely time consuming. Just fantastic, innovative food. Bravo, Gary!
Most recipes are easy to follow, for example the 'open smoked haddock lasagne' which makes a really great fish course. This recipe is so quick and simple to do but it, like so many of the contents, produces lots of praise for YOU the chef due to appearance and taste - buy the book if only for this!!
Keep up the good work Gary we are waiting for you next book which in my house is known as a Bible to cookery
So what has happened, apart from the food stylist with a passion for froth - froth everywhere.
Well suddenly the recipies seem unexciting, somewhat laboured, just not our Gary, a bit like trying to upstage Jamie but with the kind of instructions more suitable to Delia.
Boring layout, tiny print, poor recipies.
A nowhere book with lots of froth and no substance.
I gave mine away - no one borrowed it.
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