Gary Rhodes at the Table or The Herbal Epicure

Gary Rhodes at the Table

Author: Gary Rhodes

With two Michelin–starred London restaurants, as well as nine popular BBC television series, Gary Rhodes is one of Britain’s favorite chefs. In this handsomely produced cookbook, he delves deep into the riches of the British culinary tradition to create a marvelous collection of recipes.

For chef Gary Rhodes, good food is the perfect way to bring family and friends together. Here, he has created more than 140 recipes that will do just that. Guiding the cook through each course, he offers modern British dishes like Smoky Lentil Soup, Celery with Apples and Walnuts, and Glazed Honey and Lemon Roasted Chicken. To finish, there are delectable sweets, such as Hot Chocolate Soufþé with Chocolate Sauce and Fresh Cream Tea Custards. With the emphasis on matching courses and balancing the depth of þavors, Rhodes shows us how to mix and match dishes to create the perfect menu, from a simple supper to an elegant dinner party.

Table of Contents:

	Introduction	11
	Appetizers
	Grilled Asparagus with Champ Potato Sauce and Tarragon Oil	15
	Bacon and Beans	16
	Crispy Prawn Cocktail	18
	Warm Sole Salad 'Belle Vapeur'	20
	Spicy Vegetarian Crispy-top Pie	21
	Grilled Mackerel with Champ Potatoes and Black Pudding	22
	Country Pate	24
	Game Sausage and Clapshot	26
	Marinated Vegetables with Soft Cauliflower Cream	27
	Chicken Liver Pate with Bramley Apple Jelly	29
	Pressed Rabbit Terrine with Sweet Sherry, Tea and Prune Dressing	30
	Smoked Haddock Scotch Eggs with Curried Mayonnaise	31
	Smoked Trout and Almond Tart with a Nut-brown Butter Dressing	33
	Poached Eggs Benedict and Seared Tunafish Benedict	34
	Poached Ale 'Open Potted' Herrings	36
	Roast Pigeon 'Hearts' with a Spinach and Chicory Salad	37
	Two-onion, Two-cheese Potato Tart	38
	Soups
	Mushroom and Butter Bean Soup	41
	Fisherman's Soup - the British Bouillabaisse	42
	Potato, Onion and Garlic Parsley Soup with Parmesan Toasts	44
	Cream of Tomato Soup	45
	Oxtail Soup	46
	Lettuce Soup Finished with French Dressing	47
	Cock-a-leekie Soup	48
	Cod Brandade Soup with Leeks and Potatoes	49
	'Meat and Two Veg' Soup	51
	Smoky Lentil Soup	52
	Fresh Spinach Soup with Goat's Cheese and Sweet Pepper Pancakes	53
	Fresh Herb Broth	54
	Smoked Haddock Soup with Welsh Rarebit Gnocchi	56
	Creamy Roast Chicken Soup	57
	Vichysoisse	59
	Onion Soup with Steak and Kidney 'Sausage' Dumplings	60
	Winter Vegetable Soup (Creme Garbure)	61
	Fish
	Roast Sea Bass with Glazed Crab Mashed Potatoes	63
	Roast Monkfish with Crispy Bacon or Parma Ham	64
	Steamed Monkfish 'Scampi' with a Minestrone Sauce	66
	Steamed Baby Turbot on English Spinach with a 'Moules Mariniere' Sauce	68
	Roast Fish on the Bone with a Chicken, Lemon and Thyme Liquor	69
	Tunafish Steaks on Bitter Red-wine Onions	71
	Steamed and Roasted Salt Cod with Baby Fennel and Lemon-garlic Potatoes	72
	Rich Fish Stew	74
	Pan-fried Sea Bass with Blackberry Shallots and Creamy Hollandaise Sauce	76
	Warm Salmon 'Quiche Lorraine'	78
	Creamy Smoked Haddock 'Shepherd's Pie'	79
	Two Salmons with Sorrel-flavoured Leeks and Creme Fraiche Mashed Potatoes	80
	Fillets of John Dory Poached in Shiraz on Creamed Celeriac and Cabbage	82
	Fresh Salmon on Slowly Caramelized Lemon Chicory	84
	Seared Red Mullet with Leeks, Butter Fondant Potatoes and Red-wine Sauce	85
	Seared Sea Trout with Fennel-flavoured Sauerkraut and a Red-wine Sauce	86
	Whole Round Fish Cake with Melting Swiss Cheese	87
	Blackened Cod Casserole	89
	Roast Cod with Garlic Baked Beans and Chestnut Mushrooms	90
	Shellfish Pie Vol-au-vent	92
	Mains
	Braised Creamy Rice and Poached Egg 'Pie'	95
	Roast Salt and Peppered Duck Breast with Spicy Plums	96
	Steak and Kidney Sausages with Caramelized Onions	98
	Red-wine Beef Lasagne	100
	Boneless Potato Oxtail with Creamy Cabbage	102
	Roast Loin of Lamb on Leek Greens with Lamb-kidney Sausages	104
	Aubergine Charlottes with Ratatouille Dressing	106
	Pigeon and Red Onion 'Pasty'	108
	Cote de Boeuf with Caramelized Chicory Bearnaise Sauce	109
	Glazed Honey and Lemon Roasted Chicken with Buttered Forked Potatoes	111
	Crusted Lamb with Creamy Ham and Red-pepper Potatoes	112
	Roast Turkey Ballotine with a Ham and Armagnac Stuffing	113
	Pot-roast Riesling Chicken with Fresh Herbs and Cream Cheese	117
	Roast Rump of Lamb with Redcurrant Jelly and Lyonnaise Potatoes	118
	Chicken Saute with Mushrooms and Tarragon	120
	Pork Mixed Grill Plate with Roasted Apple, Bacon and Mustard-seed Bearnaise Sauce	122
	Hot Cheshire Pork Pies	123
	Braised Pork 'Daube' with Parsnip and Bramley Apple Puree	125
	Beef Goulash with Sweet Red Pepper and Parsley Gnocchi	126
	Steamed Rabbit, Fennel and Tarragon Suet Pudding	128
	Calf's Liver with Roasted Apples, Onions and Turnips	129
	Roast Rib of Beef with Steamed Savoury Red-onion Jam Roly-poly	130
	Hotchpot	132
	Boiled Gammon and Broad Beans with a Crunchy Mustard and Marjoram Mash	134
	Pork Cutlet Hotpot	136
	Roast and Poached Beef Fillets with Guinness Onions, Crispy Bacon and Butter-friend Carrots	137
	Layered Mushroom and Onion Suet Pudding with 'Truffle' Cream Sauce	138
	Vegetables
	Baked Mashed Potatoes (Pommes Macaire)	141
	Mashed Potatoes or Mousseline Mashed Potatoes	142
	English Spinach	142
	Sauted Butternut Squash	143
	Roast (or Braised) Onions	144
	'Braised' Blue Cheese Leeks	146
	Jersey Royals - the Richest New Potato	147
	Celery with Apples and Walnuts	148
	Clapshot	150
	Red-wine Baby Carrots	150
	Butter Fondant Potatoes	151
	Slowly Caramelized Lemon Chicory	152
	Nutmeg Spring Greens	154
	Desserts
	Warm Whole Lemon and Almond Pudding with Fresh Raspberries	156
	Iced Pear Parfait with Sweet Kirsch Cherries	158
	Iced Nougat Glace with Bitter-sweet Kumquats	160
	Orange Sorbet	161
	Rich Summer-fruit Pavlovas	162
	Rich Bramley Apple Millefeuilles	164
	Whisky Rice Pudding with Warm Syruped Dried Fruits	166
	Marmalade Cream Tart	167
	Frozen White Chocolate Mousse with Port-wine Figs	168
	Toasted Spicy Breadcrumbed Gooseberry Crumble	170
	Fresh Cream-tea Custards with Home-made Digestive Biscuits	171
	Caramelized Dutch Apple Steamed Pudding	172
	Hot Chocolate Souffle with Chocolate Sauce	174
	Classic Rum Baba	175
	Toasted Apricots on Warm Sugared Custard Toasts	176
	Glasses of Dark Chocolate Mousse with Icy Frothy Coffee Milkshake	178
	Flourless Chocolate Slice	179
	Warm Mini Dundee Cakes with Whisky Sabayon	180
	Bitter-sweet Strawberry Tart with Mascarpone Cheesecake Cream	182
	Savouries
	Home-made Baked Beans on Toast	185
	Twice-baked Cheese Souffles	186
	Open Smoked Haddock Lasagne	188
	Soft-boiled Eggs with Spinach and Parmesan Cheese	189
	Onion and Fromage Blanc Tart	190
	Twice-cooked Poached Eggs with Red-wine Sauce	191
	Dressed Crab Salad	192
	Sardines on Toast	194
	Classic Savoury Mince Pies	195
	Mushroom Toasts with Melting Swiss Cheese	196
	Soft Herring Roes on Toast	197
	Oatmeal Fried Salmon Slice on Toast with a Lemon Butter Whisky Dressing	198
	Cheese	198
	Basic recipes
	Fish Stock	201
	Court Bouillon	201
	Chicken Stock	201
	Game Stock	202
	Lamb Stock	202
	Veal or Beef Stock or Jus	203
	Vegetable Stock	204
	Red-wine Fish Gravy	204
	Red-wine Dressing	204
	Sauce Bearnaise	205
	Basic Butter Sauce	206
	Simple Hollandaise Sauce	206
	Mayonnaise	207
	Home-made Tomato Ketchup	207
	Tarragon Oil	207
	Fresh Pasta	208
	Goat's Cheese and Sweet Pepper Pancakes	209
	Poached Eggs	209
	Blanching Tomatoes	209
	Home-made Crunchy Breadsticks	210
	Bread Croutons for Soup	210
	Caramelized Melba Toasts	211
	Shortcrust Pastry and Sweet Shortcrust Pastry	212
	Quick Puff or Flaky Pastry	212
	Home-made Digestive Biscuits	212
	Ground Caramel	213
	Stock Syrup	213
	Creme Anglaise (Custard Sauce)	213
	Redcurrant Jelly	214
	Pumpkin and Date Chutney	214
	Menus
	Two courses	218
	Three courses	219
	Four courses	220
	Six courses	221
	Index	222

Interesting book: Pilates Pregnancy or Parched

The Herbal Epicure: Growing, Harvesting, and Cooking Healing Herbs

Author: Carole Ottesen

Lavender oil to help you sleep—and for a deliciously soothing crиme brulee…fennel to aid digestion—and for a refreshingly cool salad with apple…dandelion as an effective blood purifier—and for a tasty lasagna with shiitakes. These are just some of the amazing uses and unique tastes featured in The Herbal Epicure, a one-of-a-kind treasury of practical gardening instruction, healing techniques, and fantastic recipes.

Here are miracle medicines and folk wisdom passed from generation to generation, the latest scientific confirmation of the efficacy of these traditional remedies, and innovative contemporary and heirloom recipes for favorite and newly rediscovered herbs.

Carefully researched, this A-to-Z collection presents more than one hundred herbs, healing plants, and restorative fruits and vegetables. It tells everything needed for tapping into each herb's potent properties, including: How to cultivate them, indoors and out; the uses of stems, leaves, flowers, and roots; preparing medicinal foods, teas, infusions, tinctures, and ointments.

The Herbal Epicure gives readers the where-withal for a lifelong partnership with the earth—and all the joys of good gardening, good food, and good health.

About the Author:
Carole Ottensen is an organic gardener and author of The New American Garden, Ornamental Grasses, and Native Plant Primer. She lectures widely and is well known for her trend-setting gardening ideas.