03.01.02
GARY
RHODES COOKERY YEAR - Spring into Summer
PUBLISHED
IN FEBRUARY 2002 TO ACCOMPANY GARY RHODES' NEW 91热爆2 SERIES
'I'm
all for finding new flavours, but let's not forget that here in
our own country we produce some of the finest foods in the world'
There's
nothing more satisfying when cooking than using ingredients that
are simply bursting with flavour. By making the most of what is
in season, Gary Rhodes Cookery Year shows us how to choose and use
the very best home-produced food to give us delicious recipes for
all year round.
Gary
Rhodes Cookery Year is divided into two books - Spring into Summer
and Autumn into Winter (Autumn into Winter will be published in
October 2002). Spring into Summer has a section devoted to each
season and within each section, Gary has divided the 120 original
recipes into vegetables, fish, meat and fruit, using the finest
produce available at that time. And because Gary's using the freshest
ingredients, the recipes are simple to prepare, relying on flavour
rather than complicated sauces or techniques. They include聟
SPRING
路 SPRING VEGETABLES - Celeriac soup with wild garlic, Warm
leeks with vegetable vinaigrette and Blue cheese fondue with spring
dips
路 SPRING FISH - Lemon sole & spinach with vanilla-rosemary
carrots, Wild salmon slices with sorrel cr猫me fra卯che
and Warm scallops & prawn hollandaise
路 SPRING MEAT - Roast lemon peppered lamb with baked potato
cake, Softly roasted pork belly with warmed curly kale and Braised
beef brisket with tarragon carrots & cauliflower champ
路 SPRING FRUIT & PUDDINGS - Poached peach & strawberry
custard creams, Cocoa sorbet with orange biscuits and Steamed kumquat
marmalade roly-poly
SUMMER
路 SUMMER VEGETABLES - Hot tomato, courgette & cheese
bake with fresh basil oil, Creamy new potatoes with goat's cheese
and Red pepper mousse with crispy onion strips
路 SUMMER FISH - Pan-fried John Dory with an orange &
hazelnut salad, Crispy red mullet & shrimps with tomatoes &
herbs and Pan-roasted sea trout with cucumber & cornichon salad
路 SUMMER MEAT - Saut茅ed chicken livers with garlic
chanterelles & spinach, Roast saddle of lamb with creamed runner
beans & bacon and Jellied knuckle of pork with gooseberry relish
路 SUMMER FRUIT & PUDDINGS - Blackcurrant, honey &
almond tart, Grilled raspberry Melba stack and Orange & strawberry
salad with sorrel syrup
Both
as a reference book and as a source of inspiration, Gary Rhodes
Cookery Year: Spring into Summer is essential reading for experienced
and novice cooks alike, and will inspire you with new ideas on how
to take advantage of the seasons and all they have to offer.
PUBLISHED:
21 February 2002 PRICE: 拢18.99 hardback ISBN: 0 563 53420
6
Notes
to editors
Gary Rhodes is a household name after years of championing British
produce and cuisine. Since 1994 Gary has made eight television series
for the 91热爆 and has written over ten best selling books.
In
1997, Gary opened his restaurant, city rhodes, followed by Rhodes
in the Square in 1998. Both restaurants have been awarded a Michelin
star. Gary also has Rhodes & Co Brasseries in Manchester and
near Gatwick. High up on Gary's agenda is to make cookery an integral
part of the national curriculum.
91热爆
Worldwide will publish Gary Rhodes Cookery Year: Autumn into Winter
on 3 October 2002, priced 拢18.99 hardback.
Gary
Rhodes Cookery Year: Spring into Summer is published to accompany
Gary's new 91热爆2 series, which starts on Tuesday 5 March 2002 at
8.30pm.
|