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Each week in Ramsay's Kitchen Nightmares, the Channel 4 TV series, a struggling restaurant receives the Gordon Ramsay treatment. With only a couple of weeks to turn around a restaurant's flagging fortunes, nothing is sacred. There's no time for polite small talk as Gordon reveals a few home truths. "Gordon Ramsay's Kitchen Heaven" is the tie-in cookbook to this series. Featuring over 100 brand new recipes to cook at home, it includes: recipes for meat, fish and vegetarian dishes; salads; soups, dressings and sauces; puddings; and a mouth-watering collection of 'Things on Toast', which will ensure you never think a humble piece of toast is boring again; an indispensable 'How to' section; and the chance to find out what really drives arguably the best chef in Britain, as Ramsay gives us compelling anecdotes about his own kitchen experiences. |
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In this collection of recipes, Gordon Ramsay reveals some of his best-kept culinary secrets. He shows how a relatively straightforward recipe can be varied or embellished. Make a refreshing summer soup, for example,and float olive oil infused ice cubes in it - to keep it chilled and impart flavour as they melt. Prepare his salad of seared tuna with a saute of treviso and follow his techniques for caramelizing bitter leaves. "Gordon Ramsay's Secrets" contains numerous culinary tips, expert advice on choosing ingredients, short cuts, variations and suggestions for adapting recipes for different occasions. Included are recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, and breads and pastries as well as flavourings and stocks and dressings. |
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In "Passion for Flavour" Gordon Ramsay presents a stunning range of over 100 recipes, including ideas for soups, starters, salads, fish, meat and desserts that have been adapted for the domestic kitchen. Presented with step-by-step instructions, anyone can master the four essential techniques of cuisine légère, or light cuisine: stocks, sauces, pasta and pastry, and approach Ramsay's fantastic repertoire with complete confidence. He focuses on the freshest ingredients, the minimum of butter and cream and the cleanest, deepest flavoured stocks as a base, conjuring up dishes that should never fail to excite the palate. Stunning photographs capture the superb brightness and detail of Gordon Ramsay's cooking making the book a source of delight for the keen amateur and armchair gourmet alike. |
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"Passion for Seafood" is not aimed at chefs or devoted gourmets but at home cooks, particularly those who have never before attempted to cook seafood. It teaches you how to choose fish and shellfish (a glossary of varieties is provided) and then, with the aid of photographs, how to prepare and cook it. Recipes for the basics, such as stocks, sauces, butters and pastes, and dressings are included. Chapters are devoted to soups, starters, salads and homestyle fish. The latter includes recipes for Salmon Fishcakes with Sorrel Sauce and a simple Fish Pie. Wine tips and chef's suggestions accompany many of the recipes. An appendix of alternative fish is included for French, American and Australian readers. |
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"Gordon Ramsay's Just Desserts" is a fine book of puddings, featuring over 100 of Gordon's recipes, illustrated throughout with mouth-watering photographs. The book begins by dealing with building blocks such as fruit coulis, purees and mousses, and then goes on to deal with "stand alone" recipes - homely puddings and special occasion desserts, such as the ethereal Thai Rice Pudding with Coconut and Lemon and the heavenly Chocolate Mocha Tart. "Just Desserts" is also an excellent primer of patisserie techniques, its explanations and illustrations of the standard syrups, pastes, sponges and pastries of the restaurant kitchen being particularly lucid. The mysteries of the mousse, the parfait, the bavarois and the various manifestations of the meringue are also made wonderfully clear. |
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Cooking food in season, or a dish that is appropriate to a season, is a simple concept but one that is often ignored in this age of modern air refrigerator transport. "A Chef for All Seasons" is a collection of recipes designed to use ingredients at the peak of their perfection. Each chapters is devoted to a season of the year and each begins with Gordon's personal reflections on the foods he associates with that time of year, his favourite ingredients in that season and his sometimes surprising ideas for combining them. The inspirational and innovative recipes that follow, which include Spring Pea Soup, Wild Duck Salad with Hazelnut Dressing and Cherry Soup with Caramel Balsamic Ice Cream, are extremely simple to make and all are imbued with the taste of their superb ingredients. |
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"The Real Food Handbook" is a thoroughly useful guide to quality produce, and will be of great benefit in helping the inexperienced or intimidated cook or shopper choose wisely and well. It provides a down-to-earth, no-nonsense description of the proliferating variety of foodstuffs to be had from today's supermarkets and specialist food shops. Covering fresh and cured meats, fish, dairy produce, vegetables, fruits and nuts, grains and pulses, pasta, herbs, spices, sauces, pastes and a host of other ingredients both familiar and exotic, it offers basic information that will not only help you to know what to buy, why and when, but give you an idea of what you might do with it when you get it home. This is a very friendly book that invites prolonged browsing. |
Top 30 Food and Wine Books
