Keeping It Simple by Gary Rhodes

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0718152905
  • ISBN 13 9780718152901
  • Published Jan 01 2005
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United Kingdom
  • Publisher Penguin

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