Rhodes was instrumental restoring a sense of pride to British food and cooking traditions at a time when it was seriously lacking. Rhodes’s aim was to “take British ideas from yesterday and refine them for tomorrow.” It’s a task he has admirably achieved with this 1999 magnum opus, which is lovingly researched and seasoned liberally with historical detail.
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 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.
This was the first book I ever read it was on my moms kitchen shelf. it was through this book I started cooking and although its no longer the food I enjoy, this book has a place in my heart
Gary Rhodes was the chef that undoubtedly put British cuisine on the culinary map at a time when our food was the laughingstock of the world.
Food writer and author
A magnificent, and unjustly neglected collection of traditional British dishes, often updated for modern tastes.
Author, historian and chef
Simply the best book on British Food around. Everything from lowly haslet to lobster. Absolutely essential.
Food writer and broadcaster