Autumn is a time of natural abundance, with apples and pears, pumpkins, wild mushrooms, walnuts and root vegetables all fresh for harvesting. And even in winter there is a surprising amount of home-grown produce, with cabbages, leeks, chestnuts and rhubarb coming into their own.
In this second volume of 'Gary Rhodes Cookery Year', Gary uses the every best seasonal ingredients in over 120 original recipes. Making the most of what's available, he brings us delicious starters and inviting main courses, and finishes with a fine display of desserts. And because Gary's using the freshest ingredients, the recipes are simple to prepare, relying on flavour rather than complicated sauces or techniques.
'Gary Rhodes Cookery Year' is a celebration of the fact that food always tastes better when it's in season. Both as reference book and a source of inspiration, 'Autumn Into Winter' is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food.
