Gordon Ramsay is Britain's most celebrated chef and restaurateur - the only London chef to hold three coveted Michelin stars for his restaurant, Gordon Ramsay, in Chelsea. He accepts nothing less than the best - every dish must be superbly cooked and perfectly presented to receive his stamp of approval. In A Chef for all Seasons, he presents a delicious range of utterly contemporary recipes that are totally accessible to the home cook. Focusing on four seasonal chapters - Spring, Summer, Autumn and Winter - Gordon discusses his favourite ingredients, giving culinary tips and suggests unusual and innovative taste combinations, such as lavender and chocolate, and peaches with aromatic thyme.
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Gordon Ramsay, like Marco Pierre White before him, is the current holder of the position of Top Temperamental Chef in London and the embodiment of that paradox of haute cuisine, under which the most exquisite food emerges from the most furious white-hot hell of the professional kitchen. You wouldn't know it from A Chef for All Seasons, Ramsay's beautiful new collection. All is sweetness and light here. The word "pretty" is occasionally dropped. This may or may not be the result of the moderating influence of Ramsay's co-author, Roz Denny.
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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"The food is so good and the recipes so easy to follow" - --Sunday Telegraph
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Most Helpful Customer Reviews
24 of 25 people found the following review helpful
Format: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
By A Customer
Format: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
By "wartaal73"
Format: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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4.7 out of 5 stars
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Most Recent Customer Reviews
5.0 out of 5 stars
More than a cook book
Lovely pictures and recipes combined with enough descriptive text to feel that you can sit and read this book as opposed to just looking at pictures. Read more
Published 6 days ago by Emma
1.0 out of 5 stars
Frustrating
I received this book as a gift, and picked out three recipes - a soup, a main course and a dessert. It was simply frustrating to use this book. Read more
Published on 30 April 2010 by Avid Reader
5.0 out of 5 stars
This is easy haute cuisine - well done Gordon!
This book is one of the best book gifts I have ever had, and I am working my way through it, delighting and surprising my family and friends. Read more
Published on 16 Feb 2002
5.0 out of 5 stars
Like the practical cookerys this is the ''must have book''
Excellent throughout even A.A.MILNE Will give this 5*s This takes pride and place in my home with the great chefs like Anton Mosimann, Roux Brothers etc
Published on 30 Sep 2000 by david.hill@zen.co.uk
5.0 out of 5 stars
The best cook book i have ever read!
This book is exelent - not only does ramsay share his michlen starred recipes but he also adapts and makes them possible for the home cook. Read more
Published on 14 Sep 2000 by ben@monkeyden.freeserve.co.uk
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