Despite his reputation for intricate and impressive restaurant cooking, London chef 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 flavor out of familiar ingredients, from chicken to squid and beetroot to rhubarb.
In more than 200 simple recipes, Rhodes 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’s also a tribute to simplicity and flavor, and an invaluable book of simply delicious ideas for cooks of every level.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything