The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as- The Great British Breakfast, Afternoon Tea and Christmas.

A collection of recipes featuring traditional British food, but with a foreign flavour to show how Mediterranean, Far Eastern and Californian touches can transform basic British ingredients. The author also offers short-cut tips on many basic recipes.

All the recipes in this book featurestep-by-step photographs and clear instructions, hints and tips. Not only does it aim to give you the perfect recipe for every occasion, but it is written by one of the best-known names in food today.

There is nothing more satisfying than using ingredients that are bursting with flavour. The author's belief is that food always tastes better when it is in season. These recipes are a celebration of the seasonal ingredients that are best at specific times of the year. Originally published: 2003.

As our lives get busier and busier, but our desire for fresh, flavoursome food increases, delicious recipes that can be cooked in under 30 minutes have never been more popular. This great collection of over 200 recipes from one of the UK's most popular chefs and TV cooks will be a winner. Chapters range from Lunches and Snacks to Pasta Dishes, Main Meals and Hot and Spicy. Within each chapter there is a broad selection of meat, fish and vegetarian dishes and no recipe takes longer than 30 minutes from start to finish. Clear step-by-step instructions leave no room for time-consuming mistakes, and colour photographs illustrate the finished result. As one would expect from this innovative chef, credited with reinventing modern British food, the recipes are temptingly original and always utterly delicious.

"Gary Rhodes and Bill Kaffenberger have added the final chapter to Bela Lugosi's career, combining fascinating unknown details of his film and stage activities with post-WWII film history. Superbly researched and written as an engrossing story of an actor's struggle against professional decline. A must-read!" - Robert Cremer, author of Lugosi: The Man Behind the Cape (Henry Regnery, 1976). "Gary Rhodes represents that elusive Gold Standard in narrative research into the full depth and breadth of Bela Lugosi's complicated career. Rhodes' devotion to the banishment of myth, and to its replacement with frank and humanizing truth, has provided a wealth of historical storytelling that, in turn, renders the actor's known body of work all the more fascinating and comprehensible. Just when I catch myself believing I know all there is to be known about Lugosi - along comes Gary Rhodes and Bill Kaffenberger with a fresh brace of revelations. The process advances immeasurably in No Traveler Returns: The Lost Years of Bela Lugosi." - Michael H. Price, coauthor of the Forgotten Horrors series. In No Traveler Returns, Bela Lugosi scholar extraordinaire Gary D. Rhodes and Bill Kaffenberger provide a fascinating time travel journey back to the late 1940s/early 1950s, when Lugosi - largely out of favor in Hollywood - embarked on a Gypsy-like existence of vaudeville, summer stock, and magic shows. While many historians have considered this era a limbo in Lugosi's career, with precious few facts unearthed, Rhodes and Kaffenberger take the reader along for a wide-eyed ride as Bela performs in a nightclub so notorious that armed guards keep watch on the roof, dresses as Dracula in a magic show where he and a gorilla (a man in a suit) play football with the guillotined head of a woman (a dummy), and races from one stock engagement to another without ever missing a cue. Never in his American career was Bela so busy, and never did his light shine so brightly as he valiantly troupes to support his family, dominate age and illness, and please his audiences. It's a fastidiously researched education in the show business world of the time - and a stirring tribute to the charm, brilliance and inexhaustible professionalism of the star who was Dracula. - Gregory William Mank, author of Bela Lugosi and Boris Karloff: The Expanded Story of a Haunting Collaboration (McFarland, 2009).

From starters and fish dishes, to meat courses and desserts, this book lets you prepare a meal incorporating the eclectic flavors and styles that make up British cooking.

"The secret to stress-free entertaining is good planning. If you can do as much as possible in advance, you can spend time with your guests rather than in the kitchen. Food With Friends is packed with great menus for casual lunches, dinner parties and more formal get-togethers. From a spring Sunday lunch to a smart dinner for eight, it is full of delicious recipes, as well as lots of advice on shopping lists and details of what to prepare the week/day before and even between courses. Accessible recipes with an interesting twist are what one expects from top TV chef Gary Rhodes, and this latest book, on a winning subject, should have a place on every cook's bookshelf."

A collection of recipes for over 120 British puddings, both traditional and new. Each recipe is personally introduced, fully explained and made as simple to follow as possible. With step-by-step recipes for sauces, custards and pastries too, and 75 colour photographs. Originally published in 1998.