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Gary Rhodes Cookery Year: Spring into Summer

Gary Rhodes Cookery Year: Spring into Summer

by Gary Rhodes (Author)

  • Used

    Hardcover 2002

    $3.24
Synopsis

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 and Rhodes Around Britain. 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.

$3.24

Save:$20.52 (86%)

Quantity

3 in stock

More Information

Format: Hardcover
 Pages: 192
 Edition: First Edition
 Publisher: BBC Books
Published: 21 Feb 2002
ISBN 10: 0563534206
ISBN 13: 9780563534204

Media Reviews
Best known for his TV cookery programmes, Gary Rhodes is also the owner and chef of two Michelin star restaurants and a proactive campaigner of British produce and cuisine. This is the first of two books where Gary takes the reader through the Spring and Summer seasons using the freshest of ingredients, those products which are at their peak of perfection. Freshly harvested fruit and vegetables, seasonal fish and meat are presented in novel, tasty recipes, gloriously illustrated with colourful photographs. Using fresh produce and highlighting their special taste, the recipes are easy to prepare involving few sauces, the freshness of the ingredients being paramount. Courgette tart, red pepper mousse and fresh herb gnocchi will whet vegetarian appetites while pot-roasted lamb, boiled ham hock and guinea fowl will get meat-lovers' taste buds flowing. Soft chocolate pudding, baked blue cheesecake and Cointreau champagne raspberries will sate those with a sweet tooth. Extra recipes for vegetable accompaniments complete the picture with to-die-for side dishes such as blood orange and chive sea kale, grilled honeyed aubergines and warm leeks with vegetable vinaigrette. Such is the standard of the food and recipes, Gary Rhodes ensures a superb dinner party or a tasty dejeuner a deux with the ease of preparation leaving the hostess plenty of time to enjoy herself with her guests.