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The theme of the collection is freshness and seasonality of ingredients, about which Ramsay is "passionate" (unlike, one must assume, all those other tin-opening top chefs). It is arranged by season, with Ramsay introducing each season by discussing his favourite foods, then showing his virtuosity in a set of recipes designed to show them at their best. The recipes are, as you would expect, supremely stylish, but cunningly designed to be simple enough in execution to tempt the home cook. Ramsay and Denny have, for once, actually achieved that rare balance between restaurant and domestic kitchen. Lots of fish recipes, the luxurious use of foie gras, the odd modish touch like crushed peas, desserts made with fashionably unfashionable fruits such as rhubarb and prunes, all make up a delectable set of recipes. --Robin Davidson --This text refers to the Hardcover edition.
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Most Helpful Customer Reviews
24 of 25 people found the following review helpful:
5.0 out of 5 stars
This book is bound to inspire and delight you.,
By
This review is from: A Chef for All Seasons (Hardcover)
When you cook with the finest of ingredients and you are no slave to fashion, preferring instead to pick the best each season has to offer, you can cook a feast fit for a king........ or Gordon Ramsey.Ramsey; together with Roz Denny, and photographer Georgia Glynn Smith, have produced a beautiful book, bursting with expert culinary advice , full of mouthwatering recipes and stunning photographs. An easy to cook and easy to read cook book. I could'nt put it down. I love the moody, almost frantic style of Ramsey, always searching for the next great eating experience, passionate about his art. A dedicated professional. Ramsey passes on his ideas of flavour combination, colours and textures, and leaves the rest up to you. The recipes are simple to reproduce. Ramsey's secret: regional and seasonal buying of fresh ingredients. Recipes like "Sea trout with Crushed Fresh Peas", a Summer dish of superb fresh fish with the simplist of accompaniments, a crushed puree of delicous garden peas, bound with a vinaigrette, and enhanced with fresh marjoroum. , So delicous, so inviting, and thats just one recipe from Chef of the year 2000. Brilliant! A chef for all Seasons Denise@thefoodweb.com...
10 of 11 people found the following review helpful:
4.0 out of 5 stars
Good, but not as good as Alistair Little,
By A Customer
This review is from: A Chef for All Seasons (Hardcover)
This book approaches my favourite all time cook book, Keep it Simple by Alistair Little, in that it allows a home cook, with some skills to create dishes far above the ordinary...
32 of 37 people found the following review helpful:
4.0 out of 5 stars
It is good but, be careful ...,
This review is from: A Chef for All Seasons (Hardcover)
Good recipes. Great inspiration and very nice descriptions of the ingredients. I cannot add anything that was not already said in the previous reviews on this, but be careful. the recipes are most of the time wrong in timings. So far I found that cooking times should be twice as much as indicated in the book. For example, I just completed the orange and lemon tart and the cooking time is (obviously) at least 60 minutes and not 35 as written. Same errors on timing are everywhere on the book. So, if you are a beginner ... be prepared for a lot fo frustation because of this!
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