x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

New British Classics 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

  • Rabbit leg casserole with marjoram and mustard

    • AgusiaH on May 05, 2014

      Lovely recipe! I cooked it on the stove for 2 hrs in big pan, instead of putting in the oven. I used rosemary instead of marjoram, 3 garlic cloves and some maizena to quickly thicken the sauce.

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 0563534117
  • ISBN 13 9780563534112
  • Linked ISBNs
  • Published Sep 06 2001
  • Format Paperback
  • Page Count 408
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as: The Great British Breakfast, Afternoon Tea and Christmas.

Other cookbooks by this author