Cookery Year: Spring into Summer by Gary Rhodes

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  • Pan-roasted sea trout with cucumber and cornichon salad

    • eeeve on October 23, 2014

      This was great, and not too much faffing about with pots/pans/ingredients either. The sauce was divine. I make that cucumber salad a lot now - love its crunchiness.

  • Greengage and walnut chutney

    • eeeve on September 15, 2015

      I have been making this recipe with my Victoria plums from the garden for three years now, and it is one of the best chutneys I have ever made/tasted. It has even converted friends and family that were previously averse to chutneys and relishes; it tastes slightly curry-ish, and everyone loves the walnut pieces! As opposed to cooking down the liquor separately from the fruit, though, I just keep it all in one pan until the desired texture is reached.

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  • ISBN 10 0563522453
  • ISBN 13 9780563522454
  • Published Feb 03 2005
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

There are few things more satisfying than cooking with ingredients that are bursting with flavor. In this new collection of recipes, Gary Rhodes guides you through the delectable selection of vegetables, fruits, meat, and fish available during the spring and summer months. Once you've gathered your bounty, try Fried Sole with Artichokes, Tomatoes and Parsley; Pork Loin in Milk with Onions, Broad Beans, and Peas; or Blue Cheese Fondue with Spring Vegetables. Whatever the occasion, you'll find plenty of seasonal dishes to tantalize your taste buds.

Gary Rhodes, one of Britain's best-loved chefs, is the author of many cookbooks, including the award-winning New British Classics. Among his popular London restaurants are City Rhodes and Rhodes in the Square.



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