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Keeping it Simple Hardcover – 1 Sep 2005

4.7 out of 5 stars 30 customer reviews

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Product details

  • Hardcover: 416 pages
  • Publisher: Michael Joseph; First Edition edition (1 Sept. 2005)
  • Language: English
  • ISBN-10: 0718146212
  • ISBN-13: 978-0718146214
  • Product Dimensions: 24.8 x 19.9 x 3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Bestsellers Rank: 105,086 in Books (See Top 100 in Books)

Product Description

Book Description

This is Gary Rhodes as never seen before, stepping out of the restaurant and into the home kitchen. The results are quick, simple and delicious! --This text refers to the Paperback edition.

From the Back Cover

‘In my opinion, the most delicious food is created when you get the very best ingredients you can find and do as little to them as possible’ Often the best way to cook a meal is the most simple and Gary Rhodes’ Keeping it Simple is free of complicated techniques and fiddly instructions to help you get the most flavour from just a few familiar ingredients. With over 180 recipes, Gary shows us the basics of cooking and how to get superb results every time. From quick-and-easy prawn rarebits to butternut squash soup with fresh herb croutons; from scrambled egg mushroom muffins to apple jelly and cinnamon cream; from sticky lemon chicken pieces to mussels with leeks and gorgonzola, Keeping it Simple is the key to stress-free meal times. ‘There is no finer propagandist for British food’ Independent ‘When Gary gets down to some serious cooking, he really does deliver the goods’ The Times --This text refers to the Paperback edition.

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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
Summary - Great Book, great ideas and realistic recipies. A well presented book.
Excellent book for the busy cook who wants something different, even after a busy day at work. It is divided into sections for different things eg meat, poultry, fish, desserts etc. It gives tips on how to get the best from different cuts of meat or fish and what to serve with it - not simply giving you a recipie to follow but ideas on what can go with what. Each of the recipies I have tried have been simple to follow with basic store cupboard items which have turned out just like the pictures. There are recipies to follow but also tips on how to change the recipie to suit you. I was very surprised as Gary Rhodes is known for his complex methods for recipies but not in this case. I would recommend this book to anyone.
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Format: Hardcover
This book has lots of pictures to inspire you to get started and lots of simple recipes for good honest home cooked food. Nothing too elaborate or fancy. The book is conveniently divided by sections into fish, dessert, eggs and cheese , seafood etc so it is easy to find the recipe you need. At the beginning of each section are ultra simple recipes more suggestions really to turn the raw materials into a finished product with minimum fuss. Everything is very clearly explained so as to leave no room for confusion and the recipes work.
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Format: Hardcover
When I moved to the Middle East several years ago I enjoyed great new tastes but after a while I hankered for good old home cooking like Mum used to do but which I never quite mastered. My sister-in-law suggested Gary Rhodes New British Classics and it's a book that is dog-eared from use. I'm the first one to admit that my culinary skills are limited to say the least but Gary's New British Classics recipes are easier than you would expect from a man who does complicated for a living.

When I saw Gary Rhodes bring out a book called `Keeping it Simple'....well it just looked made for those of us who like tasty recipes but who are challenged in the kitchen arena. Keeping it Simple didn't disappoint. The dishes are arranged by section with all the fish recipes together, poultry together and so on. At the beginning of every section Gary details how you identify a good piece of chicken/fish/beef and lists some simple methods of cooking them and some easy complimentary sauces. And all that is before you even see the recipes! The recipes are easy, no-fuss recipes with few ingredients but which are big on taste. The accompanying pictures make your mouth water and although my finished results don't look quite as impressive as Gary's pictures each recipe has been a great success. A definite book for those who want to be able to cook nice food without pulling their hair out!
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Format: Hardcover
A cookery book where 'the basics' such as simply roasting pork, or lamb or beef and making their natural partners, such as Yorkshire Pudding or Horseradish Sauce or 'Simply the Best' Potatoes..... meet the more ambitious sounding:-

'Halloumi with Cucumber Pappardelle and Avocado' and 'Leek, Ham and Brie Slice'!

'This is the book I've wanted to write for so many years, one that isn't dictated or overly influenced by my 30 years in professional kitchens.
Yes, there are bits and pieces of that here, but generally, I'm just sharing with you the foods and dishes I like to cook at home....
Good cooking doesn't have to consist of lots of expensive ingredients, 'the simpler the better' couldn't be more accurate.
It's important to remember, however, that `quality' ingredients are the essence of good food. These hold so much flavour which means they don't have to rely on overcomplicated cooking.
Quite a variety of ingredients feature in these pages; most are cheap and easy to find, but none of the recipes are set in stone. Follow your own instincts and use this book as a guide from which to discover and create your own favourites, treating the recipes as a sort of 'pick 'n' mix', swapping and changing ingredients where it suits....
I want you to enjoy cooking and eating from this collection as much as I do...'

415 high quality shiny pages split over 10 main chapters:-

keeping fish simple
keeping seafood simple
keeping poultry simple
keeping pork simple
keeping lamb simple
keeping beef simple
keeping vegetables simple
keeping pasta & rice simple
keeping eggs & cheese simple
keeping desserts simple

sandwiched between an introduction, 'my kitchen', and a concise index.
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Format: Hardcover
Yes, Gary is jumping on the pared down, simple food band wagon; ("Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple" - So if thats the case, why does he normally cook such complicated food then?) However, this really is a good book. Im not a big fan of his others but this book contains lots of attractive pictures of really delicious looking dishes that actually make you want to cook them - and when you do, the result is delicious. As always with Gary, the fish sections are the best. Ive just bought this book for my brother, who is finally (at the age of 24) moving out of the parental home and will have to cook for himself at last!!
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