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Gary Rhodes' Cookery Year: Autumn into Winter Book
With Autumn into Winter Gary Rhodes continues and concludes his cookery cycle with another very generous selection of seasonal recipes. There is a section for each season dealing with vegetables, fish, meat and fruit and puddings where seasonal ingredients are carefully tracked as they approach their best, peak and decline. Rhodes' well-known fondness for traditional British foods means that in many ways he is at his best in the colder part of the year--with root vegetables, brassicas, game and the more comforting kinds of pudding. There are some arresting combinations here, as you might expect from this source: Sautéed Cep Mushrooms and Cox's Apples on Walnut Toasts, Parsnip Fritters with Blue Cheese Walnut Whip, or Rabbit and Pork Pot with Rhubarb and Mustard Soured Cream, for example. … read more...
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