Gary Rhodes Cookery Year: Spring Into Summer by Gary Rhodes

Low stock: 8 left

266mm x 193mm x 13mm

Pages: 192

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 youGÇÖve 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, youGÇÖll find plenty of seasonal dishes to tantalize your taste buds.