Gary Rhodes's recipes are always absolutely amazing, but usually they are fiddly and take loads of ingredients and effort to do. This book is more along the lines of "Keep It Simple", but is even more aimed at the home chef than that book was. I respect Gary as a top class restaurant chef, but with this book you can make his versions of normal home cooking. I tried out the Macaroni Cheese recipe this evening. Instead of requiring a fiddly roux-based cheese sauce, his version has a much lighter, quicker whipped together sauce of creme fraiche and strong-flavoured cheese. It was ready almost instantly, and tasted much healthier and generally just better than other Macaroni cheese recipes. I will definitely make Macaroni Cheese like that from now ... Read More:
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I like this book, far more than my wife, as its good wholesome food generally with a slight twist.
None of the recipes particularly blow your mind, but they are all quite easy to make and taste good.
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A true Master Chef - I own practically all Gary Rhodes cookery books and use them quite regularly. As with all his books, the recipes are accurate,and, as far as I am concerned, all translate from book to plate perfectly. Here is a true and committed cook, unafraid to pass on not only his wonderful recipes but many techniques that the reader is lucky enough to learn without putting in the years that this Michelin star hero has invested. The book makes wonderful food reading if the purchase is for that reason only.
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I was given this book many years ago and gradually I have used its recipes more and more. The presentation is a breakdown into twelve months with recipes using what is in season during that month - or should be in season if so much produce was not flown in from Africa and further afield. Given the move toward eating produce that does not have "air miles", this book deserves more attention than it received - maybe it was a little ahead of its time. The one drawback is that most of the recipes require some preplanning and effort and are more suited to a weekend than during the week when you may have rushed home from work. That's the reason why I gave 4 stars rather than 5, but its a useful prompt to more seasonally based cooking.
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I was given this book many years ago and gradually I have used its recipes more and more. The presentation is a breakdown into twelve months with recipes using what is in season during that month - or should be in season if so much produce was not flown in from Africa and further afield. Given the move toward eating produce that does not have "air miles", this book deserves more attention than it received - maybe it was a little ahead of its time. The one drawback is that most of the recipes require some preplanning and effort and are more suited to a weekend than during the week when you may have rushed home from work. That's the reason why I gave 4 stars rather than 5, but its a useful prompt to more seasonally based cooking.
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Easy to follow recipes, some sumptuous dishes, what more could you want ?
The recipes are indeed very quick & are easy to follow but for me the most impressive aspect of this cookbook, is the range of recipes, there's a very good cross section of food & you really don't feel as if the book has been either "padded out" or "stripped down", it's absolutley spot on.
One of those books that makes you thinks "ooh, I never thought of doing that" & because it is so well done, "doing that" doesn't seem to be a challenge.
A really useful & enjoyable book with some really delicious reipes.
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255 shiny high quality pages, split over chapters:-
No time to shop
No time to cook
Quick fixes - fast food in 15 minutes
Ready in 20-30 minutes
Ready in 30-60 minutes
Slow cooking - one pot recipes to leave for hours
Cooking for pleasure - when time doesn't matter
Quick puddings - ready in 20 minutes
Proper puddings - worth every minute
With a short introduction, including `Cook's Notes' and a concise index.
From the jacket flap:-
`The recipes in this book follow `Keeping it Simple' in their ease and simplicity but are all devised to suit our time-poor life styles.
With clear instructions, easy to source ingredients and Gary'; inimitable ... Read More:
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It is a common stereotype that the Brits know nothing about food.....being a foreigner (Chinese) and having lived in the UK for 3 years, I often have to try hard to prove many wrong and that the UK is indeed an isle of plenty with wholesome fresh produce, talented chefs and interesting dishes.
Many times, I get stupid responses like: " Prove it to me!" Well, with this dessert book by Gary Rhodes, I can finally make them eat their words!
I am looking forward to more books by Gary Rhodes in the near future! Mr Rhodes, you deserve a medal and a nation's highest honour for doing so much justice to British food! Well done!!
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Being someone who hasn't got time for all the usual palarva that tends to go hand in hand with cookbooks, I found this one a treat.
The recipes come in themes, each with a starter, main, and dessert that complement each other perfectly - eg BBQ, Spanish, winter warmers.
They are also set up according to how many people you are having over, and each recipe is accompanied with a colourful photo of what (hopefully) your finished meal will look like.
With everything from paella to beef and ale stew, sweet pizza to sticky toffee pudding, this is one cookbook I'm sure people will turn to again and again.
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This is Gary Rhodes at his best in a book which combines his pure feeling for cookery and creativeness in a way that is easy to make and understand.
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