gary Rhodes Libri

A collection of recipes for over 120 British puddings, both traditional and new. Each recipe is personally introduced, fully explained and made as simple to follow as possible. With step-by-step recipes for sauces, custards and pastries too, and 75 colour photographs. Originally published in 1998.

Gary Rhodes sets out to update them for the new millennium and provides interesting new cooking ideas.

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.

Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple. In his latest book, he strips out complicated techniques and fiddly instructions, in search of the very easiest way to get maximum flavour out of familiar ingredients from chicken to squid and beetroot to rhubarb. In over 200 simple recipes, he demonstrates the fundamentals of cooking and explains how to get stunning results by doing as little as possible. But this is not just a brilliant cookbook for beginners and an essential bible for busy people, it is also a tribute to simplicity and flavour and an invaluable book of simply delicious ideas for cooks of every level.

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.

Gary Rhodes is one of Britains best-loved television chefs, and has written over ten best-selling books for the BBC including New British Classics, Rhodes Around Britain, and the first book in the Cookery Year series: Spring Into Summer.Following the success of the hardback, which sold over 90,000 copies, this new paperback edition of Autumn into Winter is a celebration of the fact that food always tastes better when its in season.Both a reference book and a source of inspiration, Autumn into Winter is essential reading for experienced and novice cooks alike, and features recipes that are simple to prepare, relying on flavour rather than complicated sauces or techniques.By making the most of what is in season, Gary shows us how to choose and use the very best home-grown produce to bring these two wonderful seasons to life.In Autumn into Winter 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 100 warm and hearty recipes.

Famed for his mouth-watering variations on traditional British favourites, Gary Rhodes sets out on a quest to modernize and enhance many classic dishes, updating them for the millennium with a host of ideas.

Accompanies the PBS television series. With imagination and originality, the talented young British chef, Gary Rhodes, presents traditional British cooking in a new light. In these 120 recipes, he demonstrates inventiveness and ingenuity by transforming everyday ingredients into exciting new tastes. Imagine such classics as a steamed fillet of cod brightened with a cilantro butter sauce or a potato and leek terrine enlivened with saffron and olive oil. Learn how to make Green Tomato Tarte Tatin and Rib Steak 'au Poivre' with Sweet Brandy Butter. You'll delight in the fresh and sophisticated tastes and let go of the cliche that British food is bland and uninspired.

With the focus on fresh seasonal ingredients, one of Britain’s leading chefs presents more than 300 sumptuous recipes for each month of the year.There’s nothing more satisfying than cooking with fresh seasonal ingredients that are bursting with þavor. From peas and beans to apples and pears, chef Gary Rhodes shows you when and how to use that particular ingredient to maximum advantage. Spring dishes include White Asparagus Salad with New Potatoes and Radishes and Upside–Down Peach and Blood Orange Cake; for summer, there are Roast Duck Breasts on a Compote of Cherries and Red Onions and Peach Soup with Raspberry Sorbet; highlighting the pleasures of autumn are a Provençal Tart and Roast Walnut Chicken with Cider, Apples and Onions; and for winter, try Roasted Parsnips with Spinach Parmesan Risotto or Turkey and Cranberry Wellington. For experienced and novice cooks alike, this is an outstanding guide to the joys of seasonal cooking.