New British Classics
By (author) Gary Rhodes
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New British Classics by Gary Rhodes
Book DescriptionThe indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as: The Great British Breakfast, Afternoon Tea and Christmas.
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Book DetailsISBN: 9780563534112
(264mm x 211mm x 29mm)
Imprint: BBC Books
Publisher: Ebury Publishing
Publish Date: 6-Sep-2001
Country of Publication: United Kingdom
Books By Author Gary Rhodes
Transforming Your Leadership Culture, Hardback (April 2009)
The path to creating a genuine leadership culture in organizations is perhaps the deepest mystery of organizing. This book documents the actual paths taken by some of the very few companies that have successfully transformed toward interdependence together. It maps the process into the heart of this mystery.
Gary Rhodes' Cookery Year, Paperback (September 2005)View all books by Gary Rhodes
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, this book shows us how to choose and use the very best home-grown produce. It guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season.
UK Kirkus Review » The latest book from one of Britain's best-loved chefs accompanies a BBC series. Rhodes looks at the social and culinary traditions that have shaped British food, while modernizing many classic dishes, introducing new recipes giving old favourites a new look. (Kirkus UK)
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