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Noted chef and PBS cooking personality Gary Rhodes set out to create his own versions of England's traditional dishes -- to reclaim the cuisine and "evoke half-remembered taste sensations." In making classic British food his own, he also demonstrates how Mediterranean, Californian, and Far Eastern influences can transform simple native ingredients into haute cuisine.For soups and starters, he updates treasured favorites such as Cream of Onion Soup and Lobster Bisque, along with hearty Grilled King Prawns with Warm Spicy Relish. In the main dish category, he offers sumptuous variety: Sea Bass on Minestrone, Confit of Duck, Beetroot Bubble and Squeak, and for vegetarians, a rich Wild Mushroom Tart. Of course, nothing ends a meal like a comforting old-fashioned dessert, whether Rice Pudding, Shortbread Biscuits, or the infamous Knickerbockerglory, a wild mix of raspberry jam, several flavors of ice cream, whipped cream, chocolate, and mint.