The Complete Cookery Year
07 September 2006
Gary Rhodes is totally dedicated to championing the abundance of natural produce available to us in Britain. In The Complete Cookery Year he shares his knowledge and enthusiasm for seasonal ingredients to ensure we make the very most of our food.
Divided up by month, the book offers 100 exciting new dishes, as well as the recipes from his bestselling Spring into Summer and Autumn into Winter. From the fresh taste of early new potatoes to the sweetness of home-grown summer fruits, Gary takes a closer look at what’s in season throughout the year and provides ideas on using these ingredients to enhance our everyday cooking. Delicious new dishes include spring-inspired Grilled lamb chops with mint-rolled Jerseys and apricot onions, a summery Broken salmon, cucumber and lettuce salad with fresh dill cream dressing, autumnal Sauteed pheasant and spinach with almond sauce and a rich winter Blood orange almond cake.
In addition to these recipes, the book contains 12 monthly features, in which Gary focuses on particular ingredients in their prime. From spring greens in March to wild mushrooms in September, Gary gives advice on which varieties to choose and celebrates the flavours and culinary delights of each season.
With over 350 recipes, there are ideas to suit every occasion. Both as a guide to the vast amount of home-grown produce available to us and as a recipe bible, The Complete Cookery Year is a book to inspire and enjoy throughout the year.