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Awarded two Michelin stars for his cooking at the Aubergine restaurant in London, Gordon Ramsay is renowned for his superbly light but intensely flavored recipes. Winner of the Glenfiddich Food Book of the Year award for Passion for Flavour, Gordon turns his attention to the food that excites him most: fish and shellfish. Aimed squarely at home cooks, particularly those who may never before have discovered the fantastic rewards of cooking seafood at home, the book starts out with clear instructions on how to buy -- from choosing the freshest specimens to calculating quantities -- with a comprehensive guide to filleting, skinning, trimming, preparing, marinading, flavoring, cooking and freezing all types of fish and shellfish. Quick to cook, healthy to eat and extraordinarily versatile, seafood is perfectly suited to the freshness and delicacy of Gordon's style. This combination, embodied in Passion for Seafood, epitomizes the way we want to eat today.
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Gordon Ramsay began his career as a professional footballer for Glasgow Rangers. He then moved to London and worked with Marco Pierre White and Albert Roux. He opened his first restaurant, the Aubergine, aged 26 and his interests have expanded to include his Michelin-starred restaurants, Gordon Ramsay, Petrus and now Gordon Ramsay at Claridges Hotel.
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Book Description Conran Octopus, 2000. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB1850299935
Book Description Conran Octopus, 2000. Condition: New. book. Seller Inventory # M1850299935
Book Description Conran Octopus. Hardcover. Condition: New. 1850299935 New Condition. Seller Inventory # NEW7.0780361