Amazingly, this is Gary Rhodes's 17th cookery book, and it's immediately recognisable as his work, following his usual format of simple, straightforward instructions with dishes that have an "I can do that" appeal. The accompanying photography shows you exactly how the food should look, as opposed to being like a picture to hang on the wall.
Like Rhodes's cooking, I wouldn't describe the featured recipes as cutting-edge, but as the book is designed for the household market, you wouldn't expect them to be.
I love the sections that give tips on key flavours, simple suppers and cooking techniques. For a born-again cook or, better still, a newly enrolled student, it gives practical guidelines on complementary flavours and encourages an understanding of the basics.
Pupils at our cookery school and my students at the Norwich Hotel School will find this invaluable. The sections on fish cookery and roasting and the seafood introduction are particularly apt for newcomers, with important information on yields and seasons alongside the recipes.
The book is packed with tips, many taken for granted by professional chefs, which would make it the ideal first book for any aspiring cook. Both of my lads in the kitchen seized on it with delight, and both said their first ever cookbook was one of Rhodes's earlier publications, which speaks volumes for his appeal.
There may not be anything here you haven't seen before, but it is a great reference for the basics of cuisine. For Rhodes fans, and I count myself among them, Keeping It Simple is another one for the collection, but I hope it will turn up in a good few student backpacks as well.
Richard Hughes, chef-proprietor, the Lavender House, Brundall, Norfolk
Keeping It Simple
Gary Rhodes
Penguin, 25
ISBN 0-718-14621-2