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Keeping It Simple by Gary Rhodes

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Notes about Recipes in this book

  • John Dory with red pepper, tomato and basil spaghetti

    • wester on May 17, 2012

      Good robust vegetable sauce, but I felt the fish didn't add much. I grilled not just the tomatoes but the other vegetables as well - 10-15 minutes on their own and another 10-15 with the tomatoes added.

  • Mackerel steamed with slivers of fennel

    • wester on May 17, 2012

      I only made the fennel part of this recipe and combined it with the roast mackerel of page 68 of the same book (I don't have a steam pan that holds four mackerel), and rice. The combination was good. It was a nice way to make fennel, although I'm not sure you need to steam it if you're not steaming the mackerel as well - you might as well add a splash of water and put it directly on the fire.

  • Roast mackerel with smoked mackerel mash

    • wester on May 17, 2012

      I only made the roast mackerel of this recipe and combined it with the fennel on page 65 of the same book (I didn't have enough potatoes at hand to make the full recipe), and rice. The combination was good, although some good bread (instead of the rice) to mop up the lovely pan juices would be even better. The fish was lovely and moist, and easy to make. A good basic technique.

  • Spicy cauliflower

    • wester on June 25, 2012

      This is pretty much how I always make cauliflower - panfried with spices. The precooking of the cauliflower is not really necessary if the flowerets are small enough.

  • Gorgonzola, Parma ham and rocket sauce

    • wester on September 18, 2012

      This really is a posh variation of pasta with spinach, blue cheese and bacon, and while it is a nice enough variation, it does not quite justify the higher expense.

  • Celeriac fries

    • wester on October 02, 2012

      Easy to make and a nice alternative to chips, although they don't really get a crust. Next time I will keep them in the oven 10 mins longer and turn them over halfway to improve browning.

  • Pasta with chicken, sage and onion butter

    • wester on January 04, 2013

      Nice, classic flavors.

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  • ISBN 10 0718146212
  • ISBN 13 9780718146214
  • Published Sep 01 2005
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple. In his latest book, he strips out complicated techniques and fiddly instructions, in search of the very easiest way to get maximum flavour out of familiar ingredients from chicken to squid and beetroot to rhubarb. In over 200 simple recipes, he demonstrates the fundamentals of cooking and explains how to get stunning results by doing as little as possible. But this is not just a brilliant cookbook for beginners and an essential bible for busy people, it is also a tribute to simplicity and flavour and an invaluable book of simply delicious ideas for cooks of every level.

Other cookbooks by this author

Keeping It Simple

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