PDF Ebook Gordon Ramsay's Home Cooking: Everything You Need to Know to Make Fabulous Food, by Gordon Ramsay
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Gordon Ramsay's Home Cooking: Everything You Need to Know to Make Fabulous Food, by Gordon Ramsay
PDF Ebook Gordon Ramsay's Home Cooking: Everything You Need to Know to Make Fabulous Food, by Gordon Ramsay
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From Booklist
Food-television enthusiasts familiar with Ramsay’s tough and abrasive broadcast personality may not think of him as a home cook, but the chef sets himself to prove that good cooking need not be complicated or unattainable for the domestic market. He scales beef Wellington back to something more affordable by eliminating foie gras in favor of ham. Coconut pancakes get an added tropical touch topped with mango slices and lime syrup. A hefty dose of chili peppers cuts lamb shanks’ customary richness. Ramsay’s cuisine draws on many traditions. Szechuan peppercorns spice chicken thighs, and chipotle peppers enhance ears of corn in the style of Mexican street vendors. Jamaican jerk chicken lacks no little fire, and even Ramsay’s chocolate mousse has a bit of chili. A section with recipes to serve just two can impress a date with seemingly effortless cooking. Ramsay’s media presence will boost demand for this volume. --Mark Knoblauch
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About the Author
Gordon Ramsay is a world-renowned chef who was awarded 3 Michelin stars for his Restaurant Gordon Ramsay in London. As one of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry. Now internationally recognized, Gordon has opened a string of successful restaurants across the globe, from Italy to LA. He also has two top rated shows: Ramsay's Kitchen Nightmares and Hell's Kitchen. His latest show, Masterchef US, is now in its second season, and he is slated to star in a new series, Hotel Hell, slated to air in June 2012. Gordon has also published a number of books, many of which have become best sellers like Gordon Ramsay Makes It Easy to his autobiography, Roasting in Hell's Kitchen.
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Product details
Hardcover: 320 pages
Publisher: Grand Central Life & Style; 3.10.2013 edition (April 9, 2013)
Language: English
ISBN-10: 1455525251
ISBN-13: 978-1455525256
Product Dimensions:
8.6 x 1.2 x 10.3 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
351 customer reviews
Amazon Best Sellers Rank:
#3,926 in Books (See Top 100 in Books)
This is a very nice hard-cover book that measures 10 1/4" high, 8 1/2" wide, and 1" thick. Table of Contents has lists for Classics, Fish, Meats, Spices, Cooking in Advance, Cooking for One or Two, Cooking for Friends, Baking, and Basic Skills, and also contains an Index. Lots of huge color pictures with a total of 320 pages of fantastic information on Ramsay's excellent food. I gave this to my sister for her birthday and she was more than ecstatic......made me look good!! Highly recommended.
I own the more famous Salt Fat Acid Heat (more famous in the cookbook world, that is) and then this cookbook by Gordon Ramsay. Ramsey's book is superior, and I have worked through both books. His recipes are simple yet elegant. He elevates everyday ingredients. Please excuse any typos as this is voice to text. Gordon's recipes and techniques are accessible. The ingredients that he asks you to have in your pantry, you should already have if you are a home cook.I am of course referring to:Salt and PepperCumin,Turmeric,Garam Masala,CorianderGingerGarlicOlive OilRice VingegarBalsamic VinegarBasics like lentils, flour, olive oilThese spices are used fairly commonly now whereas perhaps in the 90's they were not. In fact, those are pretty basic spices for today's home cook. H Ramsay's recipes are simply classy. He can elevate even something as simple as green beans. And believe it or not, with this book you will actually be superior to many chefs at restaurants. Prepare to feel better about yourself, prepare to feel classy. And to save a ton of money. This book will make you feel great, but you really need to take your time with it and read the recipe slowly and read his suggestions and the introductions to the chapter slowly. I would recommend a slow work through of the book for 3 months, followed by daily reference use of the book for a year to get its full benefit.
I'd like to mention that the ULTIMATE COOKERY COURSE and HOME COOKING books from Gordon Ramsay are almost the same book! The second book is in fact an adaptation for the US market.This review is in fact NOT a review or an evaluation of the books. It's only showing the numerous but minor differences between them:- the first book is the original book published for the UK market (august 2012), the other is an adpatation for the US (april 2013)- their covers are slightly different but images, texts, page layout, recipes are EXACTLY identical. There is even a matching page to page- the original uses metric measures (grams, millilitres, cm), the adaptation uses imperial measures (cups, ounces, pounds, inches). Both use tsp and tbsp for small quantities- the original uses °Centigrade with gas level, the other °Fahrenheit: 200°C/Gas 6 becomes 400°F- some ingredients are named/translated differently: double cream becomes heavy cream, caster sugar becomes sugar, spring onions become scallions, pak choi becomes bok choy, coriander becomes cilantro, kale becomes swiss chard, plain flour becomes all-purpose flour, fillet of beef becomes beef tenderloin, tenderstem broccoli becomes baby broccoli, chillies becomes chiles, cep mushrooms become porcini, demerara sugar becomes brown sugar, courgette becomes zucchini, cornflour becomes cornstarch, icing sugar becomes confectioner's sugar, bicarbonate of soda becomes baking soda, biscuits becomes cookies, pudding rice becomes short-grain white rice, etc.- material is named/translated differently: roasting tray becomes roasting pan, cling film becomes plastic film, hob becomes stovetop, fish slice becomes fish spatula, square tin lined becomes square pan lined, proof paper becomes wax paper, tins become cans, muslin becomes cheese cloth, heavy-based pan becomes heavy-bottomed pan, griddle pan becomes grill pan, grill becomes broiler, etc.- techniques are named/translated differently: fry becomes sauté, etc.- also: flavoursome becomes flavorful, navarin of lamb becomes lamb stew, Arabic restaurants becomes middle Eastern restaurants, scum becomes foam, popular fish becomes overfish fish, etc.- the converted quantities in the adaptation are approximative and not always well rounded: 400g asparagus becomes 1 lb, 50 mL sherry vinegar in a vinaigrette becomes 1/4 cup, and probably most conversions of ingredients in metric measurements to cups, etc.- the adaptation brings sometimes nice but little corrections in the codification of the recipes- the adaptation has more entries in its index- etc.If you ask me which version I prefer ? Not easy to say! Probably the original one with the exact original metric measures. But it's a matter of taste ...
Bought as a birthday present for my significant other. I must say, this book has so many ideas. It even tells you Helpful tips like buying kitchen utensils and shelf life of spices. The pictures of the food look beautiful and hopefully I can make mine look half as well. I plan to buy his other books and have them all for reference. It's great for new beginners also.
Got this book as I wanted to expand my cooking skills and get some new dishes into my repertoire, and it certainly did the trick. I'm now eating a lot more exciting food everyday, and I've saved a lot of money doing it. A lot of the essential cooking techniques are described in great detail as well. The portion sizes are mostly pretty accurate too.
I enjoyed this a lot. I can't wait to try another book. I was a bit worried- my skill level is that of a five-year-old- but even I could cook the recipes. My daughter and I like to cook together, and she is a huge fan of Master Chef JR so this was a perfect activity for us.
Measurements are completely off by a long shot. Also, not in Gordon Ramsay’s words meaning someone else wrote it or else the recipes would not have so many mistakes. Also, even after following the recipes to a T and having to change the improper measurement conversions, the end results don’t taste anything like a recipe you would expect to come from Gordon Ramsay. It all tastes good but definitely no wow factor whatsoever. Sad because I had such high hopes for something coming from Gordon Ramsay.
Very informative book with several interesting, challenging, rewarding, and tasty recipes that will last you for years. There's not a single bad recipe in this book as far as I've made yet. All recipes mostly use common household goods and appliances. Furthermore, some of these recipes are on his YouTube channel, so you can get a quick look at the steps needed if you're more of a visual learner.
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