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 0563534206
  • ISBN 13 9780563534204
  • Linked ISBNs
  • Published Feb 21 2002
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

By making the most of what is in season, Gary Rhodes' "Cookery Year" shows us how to choose and use the very best home-produced food to give us delicious recipes for all year round. The Cookery Year is divided into 2 books - Spring into Summer and Autumn into Winter - to accompany two six-part television series on BBC2. From "Spring into Summer", Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 120 original recipes.

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