Gary Rhodes at the Table

As complete courses in themselves, most of the dishes carry a garnish: the "Chicken Liver Pate" appetiser comes with "Bramley Apple Jelly"; "Steamed and Roasted Salt Cod" arrives with "Baby Fennel and Lemon-garlic Potatoes" (there is a lot of fennel in this book: fennel, someone said recently, is the new beetroot); "Roast Loin of Lamb" sits on "Leek Greens" and is accompanied by a "Lamb-kidney Sausage"; while the "Frozen White Chocolate Mousse" is sandwiched between "Honey Wafers", topped with "Port-wine Figs" and encircled by trails of "Spicy Red-wine Sauce". Formidable and attractive stuff, more challenging than the plainer British roots cooking of Rhodes' previous productions and perhaps more representative of his own restaurant style. The strange not-quite-English kitchen argot is as recognisable as ever, and the production and photography are of the highest standard, although the frothy sauces partially enveloping many dishes do rather look as though the Blob has arrived from outer space. --Robin Davidson

Most recipes are easy to follow, for example the 'open smoked haddock lasagne' which makes a really great fish course. This recipe is so quick and simple to do but it, like so many of the contents, produces lots of praise for YOU the chef due to appearance and taste - buy the book if only for this!!


The best of british cooking   January 19, 2002
4 out of 7 found this review helpful

Gary Rhodes once again demonstrates that he is in my opinion the best at grabbing some of the classics and making them into truly wonderful tasting dishes, we have tried many at dinner parties and all have been greatly received, we under estimate our food and Gary helps place these recipies alongside some of the best dishes in the world.
They are all easy to follow recipies, as with any recipie you must follow them exactly as it states in the book, you will not be disapointed.


Sorry Gary - You should be!   October 28, 2001
29 out of 33 found this review helpful

I own four Gary Rhodes books. Of all my cook books they are the ones my friends borrow, usually after a successful meal. They are the books I consistently refer to, when I can beg them back, funny no-one ever willingly returns them, and they nearly always provide an answer that works.
So what has happened, apart from the food stylist with a passion for froth - froth everywhere.
Well suddenly the recipies seem unexciting, somewhat laboured, just not our Gary, a bit like trying to upstage Jamie but with the kind of instructions more suitable to Delia.
Boring layout, tiny print, poor recipies.
A nowhere book with lots of froth and no substance.
I gave mine away - no one borrowed it.


It lacks a certain something......   February 27, 2001
13 out of 20 found this review helpful

I must admit, I'm quite new to this cooking for yourself malarky. I've purchased HRH Delia's last 2 cook books, which I found very informative & easy to follow. And now that I've gained courage within the confines of my kitchen (the toaster is NOT my only friend anymore)I wanted to branch out further. Mr Rhodes has put together a fine book, very colourfull & suggests I cook food I can't even pronounce, never mind heard of!! My one bitter complaint though is.....why are there not enough pictures to accompany the recipes? I need to see exactly what I'm supposed to cook or else I panic!!!


Fab Cookbook You Will Really USE   February 18, 2001
13 out of 14 found this review helpful

This is one of the best cookbooks I've bought in a long, long time. The presentation and layout simple, clear and inviting; this is a cookbook that makes you want to get into the kitchen.

More to the point, there are some really different and wonderful recipes. None are them are going to plunge you into bankruptcy in terms of ingredients needed. And, the flavours and combinations are absolutely unique and fantastic. Some of the highlights so far are: Pot-Roast Riesling Chicken (to die for), Spinach Soup with Sweet Pepper and Goat's Cheese Pancakes (fantastic), Smoked Trout and Almond Tart (really impressive) and the Two -Cheese and Two-Onion Tart. But, believe me, there are tons of other ones that merit discussion.

Not difficult, not even hugely time consuming. Just fantastic, innovative food. Bravo, Gary!