More Rhodes Around Britain (Great Food series) by Gary Rhodes

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  • Rice pudding ice-cream with raspberry sauce

    • Pamsy on May 12, 2019

      I've been making this for years and years. Definitely a 5 star recipe. Although GR says you can use tinned custard, it doesn't work for several reasons including taste/texture/looks. Always make your own custard, it's not difficult. I always start the recipe at least one day before I intend to eat it. You can use other jams but raspberry is the best!

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  • ISBN 10 1884656153
  • ISBN 13 9781884656156
  • Published Oct 01 2000
  • Format Paperback
  • Page Count 250
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher West 175 Enterprises
  • Imprint West 175 Enterprises

Publishers Text

Noted chef and PBS cooking personality Gary Rhodes set out to create his own versions of England's traditional dishes - to reclaim the cuisine and "evoke half-remembered taste sensations." In making classic British food his own, he also demonstrates how Mediterranean, Californian, and Far Eastern influences can transform simple native ingredients into haute cuisine. For soups and starters, he updates treasured favorites such as Cream of Onion Soup and Lobster Bisque, along with hearty Grilled King Prawns with Warm Spicy Relish. In the main dish category, he offers sumptuous variety: Sea Bass on Minestrone, Confit of Duck, Beetroot Bubble and Squeak, and for vegetarians, a rich Wild Mushroom Tart. Of course, nothing ends a meal like a comforting old-fashioned dessert, whether Rice Pudding, Shortbread Biscuits, or the infamous Knickerbocker glory, a wild mix of raspberry jam, several flavors of ice cream, whipped cream, chocolate, and mint.

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