Keeping It Simple by Gary Rhodes

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Notes about Recipes in this book

  • Trout with roasted hazelnut butter

    • wester on October 01, 2014

      The hazelnut butter was excellent, and it probably would work on other fish or even chicken.

  • 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.

  • 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.

  • Roast pork with orange honey sauce

    • wester on March 01, 2018

      I just made the sauce, with chicken drippings instead of pork, and served it with roast chicken. My husband and son really liked it, my daughter thought it was too sweet.

  • Baked potatoes with sour cream, chives and bacon

  • Celeriac fries

    • wester on October 02, 2012

      The first time I made these as written, and they were good though not spectacular. The second time I kept them in the oven for about twice as long as the recipe says, turning them over halfway. Much better, soft and crusty. Easy to make and a nice alternative to chips.

  • 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.

  • Pasta with chicken, sage and onion butter

    • wester on January 04, 2013

      Nice, classic flavors.

  • Vanilla pear and peach salad

    • wester on August 05, 2014

      Too much carbs for me, but husband and kids liked it. It smells great as well. Simple and summery.

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  • ISBN 10 0141012595
  • ISBN 13 9780141012599
  • Published Dec 04 2014
  • Format Paperback
  • Page Count 408
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books 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 is going back to basics, 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 180 simple recipes, he demonstrates the fundamentals of cooking and explains how to get the best 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 reference book for cooks of every level. From the perfect roast beef to the best sauce to serve with lemon sole, from the easiest way to cook scallops to the ten simplest puddings in the world, Gary shares his incredible knowledge and passion and shows just how easy cooking can be.Gary Rhodes is a Michelin starred chef who appears regularly on television and has written over 15 books. This is the first time, he has focussed on the art of simple cooking and so this book will be totally different from his others while still having all the integrity, passion and expertise for which he is famous. By explaining the whys and wherefores of basic cooking techniques and encouraging experimentation and focussing on the simplicity of delicious food, the book will stand out from other back-to-basics cookery courses and will appeal to experienced cooks as well as beginners.

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