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Gary Rhodes: Cookery Year Spring Into Summer Gary Rhodes Cookery Year Spring Into Summer, ISBN 9780563522454 and books by Gary Rhodes on sale at thebookshelf.co.nz Gary Rhodes is one of Britains best–loved television chefs, and has written over ten best–selling books for the BBC including New British Classics and Rhodes Around Britain. Divided into 2 books – Spring into Summer and Autumn into Winter – The Cookery Year shows us how to make the most of seasonal ingredients to produce delicious recipes bursting with flavour all year round. In Spring into Summer, now available in paperback, 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. Both a reference book and a source of inspiration, Spring into Summer is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food. About the AuthorGary Rhodes is one of Britains best–loved chefs. His success includes three Michelin stars – one at the Castle Hotel in Taunton, Somerset, another at the Greenhouse, and the third at City Rhodes – and the prestigious CATEY Special Award, the catering industrys equivalent to an Oscar, for helping to revive British cookery and for his total dedication to the industry. He has presented six television series, including cookery programmes for children based on Roald Dahls Revolting recipes, and has written six other cookery books. Gary runs two highly acclaimed restaurants in London, City Rhodes and Rhodes in the Square, and has recently opened two brasseries, Rhodes & Co, in Manchester and Edinburgh.ExtractThere"s nothing more satisfying when cooking than using ingredients that are simply bursting with flavour. In Gary Rhodes Cookery Year Gary explores how to make the most of what is in season, so you can create the very best home–produced food.The first of two volumes, Spring into Summer is an inspirational collection of over 120 original recipes, using the finest seasonal ingredients. Guiding you through the wonderful range of vegetables, fruits, meat and fish available during the spring and summer months, Gary offers a host of fresh ways to include them in your everyday cooking. Delicious starters include flat asparagus salad with new potatoes and radishes and artichoke, mushroom and poached egg Benedict. For main courses Gary gives you grilled chicken with a warm bacon and broad bean salad, lemon sole and spinach with vanilla–rosemary carrots and hot tomato, courgette and cheese bake with fresh basil oil, followed by such sumptuous desserts as orange and strawberry salad with sorrel syrup and blackcurrant, honey and almond tart. And because he"s using the freshest ingredients, Gary"s recipes are simple to prepare, relying on flavour rather than complicated sauces or techniques to capture the best each season has to offer. Gary Rhodes Cookery Year is a celebration of the fact that food always tastes better when it"s in season. Both as a reference book and as a source of inspiration, Spring into Summer is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food.
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 "Gary Rhodes: Cookery Year Spring Into Summer")