Gary Rhodes Cookery Year Spring into Summer

There are few things more satisfying than cooking with ingredients that are bursting with flavor. In this new collection of recipes, Gary Rhodes guides you through the delectable selection of vegetables, fruits, meat, and fish available during the spring and summer months. Once you’ve gathered your bounty, try Fried Sole with Artichokes, Tomatoes, and Parsley; Pork Loin in Milk with Onions, Broad Beans, and Peas; or Blue Cheese Fondue with Spring Vegetables. Whatever the occasion, you’ll find plenty of seasonal dishes to tantalize your taste buds.

There are few things more satisfying than cooking with ingredients that are bursting with flavor. In this new collection of recipes, Gary Rhodes guides you through the delectable selection of vegetables, fruits, meat, and fish available during the spring and summer months. Once you’ve gathered your bounty, try Fried Sole with Artichokes, Tomatoes, and Parsley; Pork Loin in Milk with Onions, Broad Beans, and Peas; or Blue Cheese Fondue with Spring Vegetables. Whatever the occasion, you’ll find plenty of seasonal dishes to tantalize your taste buds.

The Times

Gorgeous seasonal recipes from “the master of invention.”

Gary Rhodes is one of Britain’s best-loved chefs and the author of many cookbooks, including the award-winning New British Classics.