Product Description

Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple. In his latest book, he strips out complicated techniques and fiddly instructions, in search of the very easiest way to get maximum flavour out of familiar ingredients from chicken to squid and beetroot to rhubarb. In over 200 simple recipes, he demonstrates the fundamentals of cooking and explains how to get stunning results by doing as little as possible. But this is not just a brilliant cookbook for beginners and an essential bible for busy people, it is also a tribute to simplicity and flavour and an invaluable book of simply delicious ideas for cooks of every level.

Product Details

• Amazon Sales Rank: #6212 in Books
• Published on: 2005-09-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

About the Author
Gary Rhodes is one of Britain’s best-loved, Michelin starred chefs. He appears regularly on television, most recently in Hell's Kitchen, and is the author of sixteen cookery books including the highly acclaimed Great British Classics. He has restaurants in London, Grenada and on board a cruise ship in the Mediterranean sea.

Customer Reviews

Keeping it Simple - Gary Rhodes
Summary - Great Book, great ideas and realistic recipies. A well presented book.

Excellent book for the busy cook who wants something different, even after a busy day at work. It is divided into sections for different things eg meat, poultry, fish, desserts etc. It gives tips on how to get the best from different cuts of meat or fish and what to serve with it - not simply giving you a recipie to follow but ideas on what can go with what. Each of the recipies I have tried have been simple to follow with basic store cupboard items which have turned out just like the pictures. There are recipies to follow but also tips on how to change the recipie to suit you. I was very surprised as Gary Rhodes is known for his complex methods for recipies but not in this case. I would recommend this book to anyone.

Typically Gary Rhodes
keeping cooking simple!

A cookery book where 'the basics' such as simply roasting pork, or lamb or beef and making their natural partners, such as Yorkshire Pudding or Horseradish Sauce or 'Simply the Best' Potatoes..... meet the more ambitious sounding:-

'Halloumi with Cucumber Pappardelle and Avocado' and 'Leek, Ham and Brie Slice'!

'This is the book I've wanted to write for so many years, one that isn't dictated or overly influenced by my 30 years in professional kitchens.
Yes, there are bits and pieces of that here, but generally, I'm just sharing with you the foods and dishes I like to cook at home....
Good cooking doesn't have to consist of lots of expensive ingredients, 'the simpler the better' couldn't be more accurate.
It's important to remember, however, that `quality' ingredients are the essence of good food. These hold so much flavour which means they don't have to rely on overcomplicated cooking.
Quite a variety of ingredients feature in these pages; most are cheap and easy to find, but none of the recipes are set in stone. Follow your own instincts and use this book as a guide from which to discover and create your own favourites, treating the recipes as a sort of 'pick 'n' mix', swapping and changing ingredients where it suits....
I want you to enjoy cooking and eating from this collection as much as I do...'

415 high quality shiny pages split over 10 main chapters:-

keeping fish simple
keeping seafood simple
keeping poultry simple
keeping pork simple
keeping lamb simple
keeping beef simple
keeping vegetables simple
keeping pasta & rice simple
keeping eggs & cheese simple
keeping desserts simple

sandwiched between an introduction, 'my kitchen', and a concise index.

Each chapter opens with relevant narrative and notes e.g. selection and cooking of the specific ingredients.
Simple or basic recipes precede the main ones.
Each recipe is clearly laid out with number of servings, ingredients and method. Most have opening notes and all finish with 'and more' hints, which is additional information - to 'enhance' or 'tweak`.

The majority of the main dishes are accompanied by full page photographs.

A small taste of the recipes within:-

Dover sole with hot lemon butter
Turbot t-bone with a béarnaise sauce
Beef 'coq au vin' stew
Prawn bisque
Chicken with wholegrain mustard asparagus
Roasted duck with red wine blackberries
Pork chops with an apple tart topping
White pork and wild mushroom stew
West Country squab pie
Café de Paris butter
Steak au poivre burger
Asparagus vichyssoise
Ragù
Ratatouille omelette
Clapshot
Pasta tartare
Cherry tomatoe soup
Sloe gin and stilton bites
Chocolate brownie mousse
Steamed Simnel pudding
Cracked raspberry meringue

and my favourite.... the simply delicious 'Bailey's Crème Brûlée' on page 387, preceded by a stunning photograph!

I particularly like the 'simple sauces' which head up some chapters e.g. for poultry.
A quick flick to pages 125-127 reveals a red wine sauce (also great with lamb or a juicy fillet steak!), a creamy white wine sauce and a mushroom sauce, just a reminder of what I need as I rush out the door with my hastily prepared 'shopping list', leaving the book open at the pages!

Another Gary Rhodes book I couldn't live without
When I moved to the Middle East several years ago I enjoyed great new tastes but after a while I hankered for good old home cooking like Mum used to do but which I never quite mastered. My sister-in-law suggested Gary Rhodes New British Classics and it's a book that is dog-eared from use. I'm the first one to admit that my culinary skills are limited to say the least but Gary's New British Classics recipes are easier than you would expect from a man who does complicated for a living.

When I saw Gary Rhodes bring out a book called `Keeping it Simple'....well it just looked made for those of us who like tasty recipes but who are challenged in the kitchen arena. Keeping it Simple didn't disappoint. The dishes are arranged by section with all the fish recipes together, poultry together and so on. At the beginning of every section Gary details how you identify a good piece of chicken/fish/beef and lists some simple methods of cooking them and some easy complimentary sauces. And all that is before you even see the recipes! The recipes are easy, no-fuss recipes with few ingredients but which are big on taste. The accompanying pictures make your mouth water and although my finished results don't look quite as impressive as Gary's pictures each recipe has been a great success. A definite book for those who want to be able to cook nice food without pulling their hair out!