29.05.02
Gary
Rhodes: Cookery Year - Autumn into Winter
Published
to accompany Gary Rhodes' forthcoming 91热爆 TWO series.
'One
of the delights of being in tune with the seasons is discovering
how effortlessly we stumble upon delicious things to eat, turning
the daily job of cooking into pure pleasure.'
Gary
Rhodes has become a household name as the champion of British produce
and cuisine. It is his mission to inspire everyone to choose and
use British ingredients to create the very best home-produced food.
In the first volume of Gary Rhodes Cookery Year, Gary introduced
us to the joys of cooking with spring and summer ingredients. Now,
in Autumn into Winter (published by 91热爆 Worldwide on 3 October,
price 拢18.99 hardback), he leads us through the wonderful
range of vegetables, fruits, meat and fish that is available to
brighten up the darker months of the year.
Autumn
is a time of natural abundance, with apples and pears, pumpkins,
wild mushrooms, walnuts and root vegetables all fresh for harvesting.
And even in winter there is a surprising amount of home-grown produce,
with cabbages, leeks, chestnuts and rhubarb coming into their own.
In
Autumn into Winter Gary Rhodes uses the very best seasonal ingredients
in over 120 original recipes. Making the most of what's available,
Gary brings us delicious starters, such as Pumpkin soup and Broccoli,
blue cheese and walnut tart, and inviting main courses, including
Parsnip pot-roast chicken with spicy red cabbage and bacon, Fried
cod with fennel and Mushroom and bacon pie. He finishes with a fine
display of desserts - Bramley and Russet apple pie and Baked cider,
cinnamon and honey quince with raspberries and sweet vanilla cream
among many more. And because Gary's using the freshest ingredients,
the recipes are simple to prepare, relying on flavour rather than
complicated sauces or techniques.
Gary
Rhodes Cookery Year is a celebration of the fact that food always
tastes better when it's in season. Both as a reference book and
as a source of inspiration, Autumn into Winter is essential reading
for experienced and novice cooks alike, and will help you rediscover
the joy of cooking and eating the very best food.
Gary
Rhodes is one of Britain's best-loved chefs. His success includes
four Michelin stars and the prestigious CATEY Special Award, the
catering industry's equivalent of the Oscars, for helping to revive
British cookery and for his total dedication to the industry. He
has made nine television series for the 91热爆 and has written over
ten bestselling books, including the award-winning New British Classics.
As well as his two highly acclaimed London restaurants, city rhodes
and Rhodes in the Square, Gary also has two Rhodes & Co brasseries,
one in Manchester and another near Gatwick. One of Gary's top priorities
is to get cookery back on the curriculum in schools throughout the
UK.
PUBLISHED:
3 October 2002
PRICE: 拢18.99 hardback
ISBN: 0 563 53421 4
Gary's
new 91热爆 TWO series starts in the autumn.
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