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Gordon Ramsay's Just Desserts (Paperback)

by Gordon Ramsay (Author), Roz Denny (Author)
4.4 out of 5 stars See all reviews (10 customer reviews)
RRP: £14.99
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Gordon Ramsay's Just Desserts + Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" + Gordon Ramsay's Fast Food: Recipes from "The F Word"
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Product details

  • Paperback: 224 pages
  • Publisher: Quadrille Publishing Ltd (17 Dec 2002)
  • Language English
  • ISBN-10: 1844000192
  • ISBN-13: 978-1844000197
  • Product Dimensions: 26.4 x 20.6 x 1.8 cm
  • Average Customer Review: 4.4 out of 5 stars See all reviews (10 customer reviews)
  • Amazon.co.uk Sales Rank: 44,814 in Books (See Bestsellers in Books)

    Popular in these categories:

    #12 in  Books > Food & Drink > Food Writers > Gordon Ramsay
    #47 in  Books > Food & Drink > Puddings & Desserts

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Product Description

Amazon.co.uk Review
Just Desserts is a very fine book of puddings from energetic three-star Michelin chef Gordon Ramsay, expertly marshalled for the domestic kitchen by Roz Denny. Ramsay's imagination is obviously caught by the sweet course: he expends a great deal of innovative thinking to it with fascinating results. He is inclined to roast his fruit, for example, caramelising it for greater intensity of flavour; or he might deep-fry it, as in the elegant and fantastically nonchalant Fruit Tempura. His ices and creams include voluptuous nut creams and lavender, orange flower water or liquorice ice cream. Oriental flavours appear in ethereal dishes like the Thai Rice Pudding with Coconut and Lemon (serve with mango coulis) or Banana and Passion Fruit Sorbet. Cheesecake is light and flavoured with pumpkin. Proper homage is paid to comfort food, with recipes for Bread and Butter Pudding (Ramsay makes his with baguette and laces it with Baileys liqueur) and Steamed Toffee, Banana and Pecan Pudding. The chocolate recipes are particularly fine, with a Chocolate Mocha Tart standing out. Just Desserts is also an excellent primer of patisserie techniques, its explanations and illustrations of the standard syrups, pastes, sponges and pastries of the restaurant kitchen, here translated into domestic terms, being particularly lucid. The professional mysteries of the mousse, the parfait, the bavarois and the various manifestations of the meringue are made wonderfully clear. No holding back, then. --Robin Davidson --This text refers to the Hardcover edition.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Average Customer Review
4.4 out of 5 stars (10 customer reviews)
 
 
 
 
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29 of 37 people found the following review helpful:
5.0 out of 5 stars Flawless and Reliable, 15 Jun 2003
I have been using this book for the better part of a year and have probably tried out 70% of the recipies. Incredibly, I have enjoyed a 100% success rate! His descriptions and explanations are clear and leave no doubts. Considering I am in Malaysia and many of the ingredients are hard to come by, the recipies are forgiving enough to still yield amazing results. I have created and recreated many of the items for friends and family and they always leave them asking for more. Gordon Ramsay is a culinary genius. His jellies in particular are an inspiration. His hot puddings, out of this world. Certainly not a book for the pure beginner but at the same time, a small amount of kitchen experience will have you recreating his genius relatively easily. Your friends and family will love it if there's any left after you've sampled it yourself.
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28 of 36 people found the following review helpful:
5.0 out of 5 stars No other dessert book comes close, 1 Jan 2007
By M. Coulin (Brisbane, QLD AUS) - See all my reviews
(REAL NAME)   
I work as a pastry chef and own dessert books by authors such as Rose Levy Beranbaum, Maida Heatter, Marcel Desaulniers, etc. But none come close to this book. Maybe it is unfair to compare "baking" books to this cookbook, which could only be classified as a "dessert" book, but other "dessert" books (ie Michel Roux's Finest Desserts, Jacques Torres' Dessert Circus) still fall short of this book.

Gordon is clearly in a league of his own, his flavour combinations are original, creative, and ahead of their time, whilst still retaining a simplicity that allows any intermediate cook to approch them. I say this from experience, because I have owned this book well before I started my pastry apprenticeship.

To give you an understanding of why I admire this book so much, I will compare two fairly standard recipes from two different authors. Rose Levy Beranbaum's "Pie and Pastry Bible" contains a fairly comprehensive recipe for an apple pie. Those who are familiar with Beranbaum's books will no doubt be aware of the extensive research and time she would have spent in search of the "perfect" apple pie recipe. Her recipe is quite complex, although still straightforward, for an apple pie. The chunks of apple are basically "macerated" in sugar, lemon and spice for several hours, so that excess liquid (which may result in shrinkage during baking) is released from the fruit. This juice is then reduced to intensify flavour, then combined with the apple chunks, which are coated lightly with cornstarch. This mixture is placed in the pie shell as per any standard apple pie recipe, then topped with pastry and baked.

Rose's recipe is quite technical, almost overly technical, and while the result is very good, I believe that Gordon's approach is far more effective. Gordon's book contains a "Deep Dish Autumn Fruit Pie" which is essentially the same thing as an apple pie, except he used pears and plums as well as apples. The method Gordon employs to maximise the flavour of the fruit is faster and more intense; a knob of butter is heated in a large frying pan until stinking hot, then the chunks of fruit are tossed into the pan. A combination of sugar and chinese five-spice is sprinkled directly over the roasting fruit to encourage caramelisation and depth of flavour. Once a rich colour is achieved the fruit is sprinkled with liqueur and left to cool, then placed in a pie shell, topped and baked. Even if the recipe was made using only apples, the resulting pie would still be fantastic. Gordon's cooking is straightforward yet exciting, with maximum flavour being the top priority. While I respect the effort and love Rose Levy Beranbaum has invested into perfecting her recipes, Gordon's passion and intensity is far more inspiring to me than Rose's precise measurements and lengthy preparation times.

This is just one example - I could write pages on why I believe this book is best, but I hope this review has given some insight into my strong feelings regarding this book. In short, it isn't so much the recipes that set it apart from other dessert/baking books, but Gordon's enthusiastic, passionate approach to even the most simple of desserts, such as baked apples, right through to elaborate preparations such as "Orange Pannacotta, Honey Roasted Figs, Fresh Orange Sections, Orange Zest Confit" to the fun, colourful desserts such as "Caramelised Banana Bavarian" or "Roasted Baby Pineapples". The wait for a better dessert book will indeed by very, very long.
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20 of 29 people found the following review helpful:
5.0 out of 5 stars Mouthwatering ...., 7 Nov 2003
This review is from: Gordon Ramsay's Just Desserts (Hardcover)
I got this book after his "secret" and "season" books. I read it and ... well, the recipes are really delicious. There is such a variety that is impressive. I think it will take a few years before I am able to completely assess all recipes.
There are standard ones and also more daring ones (like the pumpkin cheesecake). There are even few pages on basics like pate sucree and a wonderful mascarpone pastry. Just delicious.
On the "bad" side, the recipes have the same problem as in his other books: there is a great chance that you will have to change the cooking times. The mentioned ones are simply too short (and I own two very different ovens).
Apart from this, the book is very useful ... What about the photos and the other glittering features? This is a recipe book. There are mostly recipes and some mouthwatering photos. But this is essentially a recipe book ... a very excellent one.
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Most Recent Customer Reviews

5.0 out of 5 stars Will Make You Fat, But You Won't Care
Just Desserts, is written by the accomplished and talented three Michelin star chef Gordon Ramsey. As the name suggests, it's a cook book filled with recipes for the best part of... Read more
Published 17 months ago by Andrew Kerr

1.0 out of 5 stars Disappointing. These are not Michelin Star Desserts!
Gordon Ramsay is a great chef and there is no doubt that his Chelsea restaurant is worthy of its 3 Michelin stars. Read more
Published 23 months ago by Dr. Richard J. Pickard

5.0 out of 5 stars Fantastic
I purchased this book only because of the two book deals on Amazon, but to my surprise it was filled with yummy desserts, I have only made one of them so far, but if this one was... Read more
Published on 9 Oct 2006 by Albus Dumbledore

4.0 out of 5 stars Fantastic book to delight your taste buds
This book is devine. The receipes are delicious and will impress anyone. I found the receipes to be spot on, the quanties were exactly right and there was no need to mess with... Read more
Published on 23 Feb 2006 by elizabethh422

4.0 out of 5 stars Great ice-cream, but too much stodge
The ice recipes are great, especially the sorbets.

But this book disappoints, too, because far too many of the cooked puddings are bland and stodgy, especially the sticky date... Read more

Published on 26 Jan 2006

5.0 out of 5 stars Probably the best cookery book I've ever owned
Want to know how to cook desserts? Want simply to admire someone else who can? Did you ever imagine jelly was a somewhat boring wobbly confection for children's parties? Read more
Published on 26 Jan 2002

5.0 out of 5 stars Gordon Ramsay deserves a 4th star!!
This book shows clearly the best of nature at its simplicity. Gordon Ramsay deserves his 4th star for this wonderfull book, of whom everyone can benefit from it, from a young... Read more
Published on 15 Sep 2001

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