Gordon Ramsay: A Chef for All Seasons

Ramsay, Gordon; Denny, Roz

ISBN 10: 190275719X / ISBN 13: 9781902757193

Published by Kyle Cathie Ltd, 2000

About this Item

As New. A firm straight unmarked book, just out of long-term storage. Excellent inside and out.

Seller Inventory # ABE-1776255960870

Bibliographic Details

• Title: Gordon Ramsay: A Chef for All Seasons
• Publisher: Kyle Cathie Ltd
• Publication Date: 2000
• Language: English
• ISBN 10: 190275719X
• ISBN 13: 9781902757193
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Fine
• Dust Jacket Condition: Fine
• Dimensions: 22W x 27H x 2D centimeters 22 centimeters width by 27 centimeters height by 2 centimeters depth
• Weight: 1268 grams

About this title

Synopsis

Book by Gordon Ramsay

Review

Do we need another by-the-seasons cookbook? Yes, emphatically, if it's Gordon Ramsay's A Chef for All Seasons. Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable. A quick look at the recipes--Corn and Green Onion Risotto, Asparagus Soup with Fresh Cheese Croûtes, Monkfish with Creamy Curried Mussels--reveals not only Ramsay's cognizant palate but also his singularly direct approach. Though many of the dishes aren't meant for weeknight cooking, a sufficient number, including Spring Pea Soup and Roasted Cod with Garlic Pomme Purée, are easy to put together and would make impressive fare for relaxed entertaining. Most cooks, and all food lovers, will delight in Ramsay's book.

The chapters, each devoted to a season, begin with illuminating explorations of relevant ingredients. Spring's curly parsley, for example, is ideally blanched, puréed, and mixed with mashed potatoes. Recipes follow, each illustrated with color photos. The winter selection is particularly satisfying and includes Quick Casserole of Squab and Loin of Pork with Choucroute and Mustard Cream Sauce. Desserts aren't neglected; such sweets as Roasted Autumn Fruits, Panna Cotta with Raspberries, and Mille Feuille with Lavender will surely please those who try them. With an extended section on basic, step-illustrated techniques and core recipes (Ramsay's Peach Chutney is almost worth the price of admission by itself), the book is a truly welcome addition to the seasonal--and everyday--cooking canon. --Arthur Boehm