Passion for Seafood

Gordon Ramsay won his first Michelin star at the prodigious age of 27 and has since become one of the UK's best-known chefs. Here, he turns his attention to the food that excites him most: fish and shellfish. Ramsay aims his advice at home cooks, especially those who are not used to preparing seafood, and he begins with an entire section on how to choose the freshest specimens. Then, he proceeds to give a guide to filleting, skinning, trimming, preparing, marinating, flavoring and freezing all kinds of seafood. One hundred exciting recipes range from simple Salmon Fishcakes and Fish Pie to the more adventurous Crab Ravioli with Lemongrass Vinaigrette. This is a must for fish lovers everywhere.
 

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.