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'I'm all for finding new flavours, but let's not forget that here in our own country we produce some of the finest foods in the world'

There's nothing more satisfying when cooking than using ingredients that are simply bursting with flavour. By making the most of what is in season, Gary Rhodes Cookery Year shows us how to choose and use the very best home-produced food to give us delicious recipes for all year round.

Gary Rhodes Cookery Year is divided into two books - Spring into Summer and Autumn into Winter (Autumn into Winter will be published in October 2002). Spring into Summer has a section devoted to each season and within each section, Gary has divided the 120 original recipes into vegetables, fish, meat and fruit, using the finest produce available at that time. And because Gary's using the freshest ingredients, the recipes are simple to prepare, relying on flavour rather than complicated sauces or techniques. They includeΒ…

SPRING
Β· SPRING VEGETABLES - Celeriac soup with wild garlic, Warm leeks with vegetable vinaigrette and Blue cheese fondue with spring dips
· SPRING FISH - Lemon sole & spinach with vanilla-rosemary carrots, Wild salmon slices with sorrel crème fraîche and Warm scallops & prawn hollandaise
Β· SPRING MEAT - Roast lemon peppered lamb with baked potato cake, Softly roasted pork belly with warmed curly kale and Braised beef brisket with tarragon carrots & cauliflower champ
Β· SPRING FRUIT & PUDDINGS - Poached peach & strawberry custard creams, Cocoa sorbet with orange biscuits and Steamed kumquat marmalade roly-poly

SUMMER
Β· SUMMER VEGETABLES - Hot tomato, courgette & cheese bake with fresh basil oil, Creamy new potatoes with goat's cheese and Red pepper mousse with crispy onion strips
Β· SUMMER FISH - Pan-fried John Dory with an orange & hazelnut salad, Crispy red mullet & shrimps with tomatoes & herbs and Pan-roasted sea trout with cucumber & cornichon salad
Β· SUMMER MEAT - SautΓ©ed chicken livers with garlic chanterelles & spinach, Roast saddle of lamb with creamed runner beans & bacon and Jellied knuckle of pork with gooseberry relish
Β· SUMMER FRUIT & PUDDINGS - Blackcurrant, honey & almond tart, Grilled raspberry Melba stack and Orange & strawberry salad with sorrel syrup

Both as a reference book and as a source of inspiration, Gary Rhodes Cookery Year: Spring into Summer is essential reading for experienced and novice cooks alike, and will inspire you with new ideas on how to take advantage of the seasons and all they have to offer.

PUBLISHED: 21 February 2002 PRICE: Β£18.99 hardback ISBN: 0 563 53420 6

Notes to editors
Gary Rhodes is a household name after years of championing British produce and cuisine. Since 1994 Gary has made eight television series for the Βι¶ΉΤΌΕΔ and has written over ten best selling books.

In 1997, Gary opened his restaurant, city rhodes, followed by Rhodes in the Square in 1998. Both restaurants have been awarded a Michelin star. Gary also has Rhodes & Co Brasseries in Manchester and near Gatwick. High up on Gary's agenda is to make cookery an integral part of the national curriculum.

Βι¶ΉΤΌΕΔ Worldwide will publish Gary Rhodes Cookery Year: Autumn into Winter on 3 October 2002, priced Β£18.99 hardback.

Gary Rhodes Cookery Year: Spring into Summer is published to accompany Gary's new Βι¶ΉΤΌΕΔ2 series, which starts on Tuesday 5 March 2002 at 8.30pm.

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