Product Details

• Amazon Sales Rank: #244882 in Books
• Published on: 2005-09-01
• Binding: Paperback
• 208 pages

Amazon.co.uk Review
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. Rhodes also does interesting things with fruit in combination with meat or seafood, such as Roast Duck with Braised Onions and Buttered Pears, or Scallops with Puréed Shallots and Black-Peppered Tangerines, some of which may raise a traditionalist eyebrow or two.

Rhodes is above all a restaurant chef (two Michelin-starred establishments in London)--a fact that makes itself strongly apparent. There is a proprietorial air hanging about the recipes: they are his, they represent his own individual take on (and, implicitly, improvement of) tradition, which may not be to all tastes for several reasons. Tradition, of course, must be renewed to keep it alive, but Rhodes' endless tinkering can seem relentless. Moreover, the recipes are presented prescriptively, as though he were teaching them to his kitchen brigade. Essentially restaurant dishes in concept (though not in execution), in most cases the main element is served complete with garnish and there's not much room for individual inspiration. Nor is there anything here that you might rustle up for a quick supper. There's something take-it-or-leave-it about this--and he isn't especially generous in suggesting alternatives if you don't fancy, for example, the Savoury Fig Tarts that accompany Roast Loin of Venison, or the Sharp Rhubarb Sticks to go with Seared Peppered Tuna Fish--though there's no reason why you shouldn't. But one cannot fault Rhodes' skill and confidence, and can only applaud him for attempting to lead British cooks into territory at once so familiar and so adventurous. --Robin Davidson

Synopsis
Gary Rhodes is one of Britain's best-loved television chefs, and has written over ten best-selling books for the BBC, including "New British Classics", "Rhodes Around Britain", and the first book in the "Cookery Year" series: "Spring Into Summer". Following the success of the hardback, which sold over 90,000 copies, this new paperback edition of "Autumn into Winter" is a celebration of the fact that food always tastes better when it's in season. Both a reference book and a source of inspiration, "Autumn into Winter" is essential reading for experienced and novice cooks alike, and features recipes that are simple to prepare, relying on flavour rather than complicated sauces or techniques. By making the most of what is in season, Gary shows us how to choose and use the very best home-grown produce to bring these two wonderful seasons to life. In "Autumn into Winter", 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 100 warm and hearty recipes.

Customer Reviews

Disappointed
I was so disappointed with Gary Rhodes' Cookery year books for the simple reason that there was not enough illustrations. I think this is what encourages me to cook. If it looks good I want to try it.

A feeling for the seasons
With part two of his cookery year, Gary Rhodes brings once again delicious seasonal recipes that are none too hard too follow, unless you never really cooked before. He`s really making the most of the products available through the autumn and winter month (like parsnips, pumpkin or citrus fruits) and at the same time evokes a sense for the seasons that makes you want to try the recipes. The book also lets you take a new look on using ingredients that are in season, explaining exactly why that is so important for maximum flavour, without being to strict about also making the most of some of our favourite imports from overseas (that is to say he's really not as strict as Hugh Fearnley-Whittingstall who can give you a bit of a bad conscience, thouh I like his books). Following Gary's recipes your certain to impress your guests without actually overworking yourself!

Mouth watering
My chef partner took this book and cooked some of the most delicious meals I've ever eaten from the recipies in it. Then he passed it to me and I was amazed at how easy it was to produce the same results. Fabulous!