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More Rhodes Around Britain
A collection of recipes featuring traditional British food, but with a foreign flavour to show how Mediterranean, Far Eastern and Californian touches can transform basic British ingredients. The author also offers short-cut tips on many basic recipes.
New British Classics
The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with C...
Great Fast Food
As our lives get busier and busier, but our desire for fresh, flavoursome food increases, delicious recipes that can be cooked in under 30 minutes have never been more popular. This great collection of over 200 recipes from one of the UK's most popular chefs and TV cooks will be a winner. Chapters range from Lunches and Snacks to Pasta Dishes, Main Meals and Hot and Spicy. Within each chapter there is a broad selection of meat, fish and vegetarian dishes and no recipe takes longer than 30 minutes from start to finish. Clear step-by-step instructions leave no room for time-consuming mistakes, and colour photographs illustrate the finished result. As one would expect from this innovative chef, credited with reinventing modern British food, the recipes are temptingly original and always utterly delicious.
Step-by-step Cooking
All the recipes in this book featurestep-by-step photographs and clear instructions, hints and tips. Not only does it aim to give you the perfect recipe for every occasion, but it is written by one of the best-known names in food today.
Short-Cut Rhodes
Based on Rhodes Around Britain and Open Rhodes Around Britain, which in turn were based on the author's television series, this is a collection of 50 recipes intended for inexperienced cooks and those with little time on their hands.
Open Rhodes Around Britain
Following Rhodes Around Britain and More Rhodes Around Britain, this is the third instalment of television chef Gary Rhodes's culinary journey around Britain. The book contains 130 recipes, involving basic dishes which can be adapted to create a wide range of variations.
Gary Rhodes at the Table
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 flavors with the very best from the past. 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. Additionally, Gary produces a wealth of exciting puddings, including Bitter Sweet Strawberry Tart with Mascarpone Cheesecake Cream. With the emphasis on matching flavors 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.
Rhodes Around Britain
Gary Rhodes specializes in the traditional British dishes that have fallen from favour because of their humble ingredients, or have been overshadowed by the razzmatazz of nouvelle cuisine. In the book he presents over 100 recipes, many of them updated versions of classic dishes such as braised oxtail, Lancashire hotpot, and boiled bacon with pearl barley and lentils. Vegetarian dishes are also included.
Gary Rhodes Cookery Year
Divided into 2 books - SPRING INTO SUMMER and AUTUMN INTO WINTER- THE COOKERY YEAR shows us how to make the most of seasonal ingredients to produce delicious recipes bursting with flavour all year round.In SPRING INTO SUMMER, now available in paperback, Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 120 original recipes.Both a reference book and a source of inspiration, SPRING INTO SUMMER is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food.
