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Gordon Ramsay's Passion for Flavour Hardcover – 1 Aug 2007


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Hardcover, 1 Aug 2007
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Product details

  • Hardcover
  • Publisher: Bounty; Reprint edition (1 Aug 2007)
  • Language: English
  • ISBN-10: 0753715783
  • ISBN-13: 978-0753715789
  • Product Dimensions: 27.2 x 21.8 x 2.4 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 495,775 in Books (See Top 100 in Books)

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About the Author

GORDON RAMSAY began his colourful career as a professional footballer for Glasgow Rangers. A dramatic change of course took him to work for three years as Marco Pierre White's Sous Chef at Harvey's restaurant after which he spent two years with Albert Roux at Le Gavroche. This was followed by working in the kitchens of super-chefs Guy Savoy and Joel Robuchon. At the age of 26, he launched his first restaurant, Aubergine, which quickly gained two Michelin stars. In 1998 he opened a new restaurant, Gordon Ramsay, on the former site of La Tante Claire. A year later with Marcus Wareing as Chef Patron, he opened Petrus. Channel 4 television screened a five-part documentary on Gordon and he has also presented his own cookery series Passion for Flavour on Carlton TV. Other television appearances include Masterchef and Food and Drink. His first book Passion for Flavour, (Conran Octopus) won the 1997 Glenfiddich prize for Best Food Book of the Year. Gordon is currently the only British chef to hold three Michelin stars. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

69 of 69 people found the following review helpful By G. N. Hood on 30 Jan 2003
Format: Paperback
Gordon Ramsey comes up with great combinations and greater technique. This book is introduced as being not for the beginner but the enthusiast, but for those beginners willing to have a go some very nice meals indeed can be made. My only criticism of the recipes is that he often insists on using hard to come by ingredients, but I guess that what makes them special. More indication of the time required would be useful, as some of the preparation seems to take ages. Note that if you do get all of Gordon's books you end up with some duplication of recipes and if you're only going to buy one I'd have to recommend "A Chef for All Seasons" before "Passion for Flavour". He goes into slightly more detail, provides more explanation of how to do things, and the seasonal ingredients make shopping that much easier.
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4 of 4 people found the following review helpful By A Customer of AMAZON-UK! on 16 April 2007
Format: Paperback
more for those who find cooking a pleasure and wish to improve on their skills and share my ideas.'

'Passion for Flavour' presents a stunning range of over 100 recipes, which radiate an ethereal lightness and outstanding intensity of flavour.
Using only the freshest of ingredients, the minimum of butter and cream and the cleanest, deepest flavoured stocks as a base, GR conjures up sublime dishes, which never fail to excite the palate.
Many of his most renowned recipes, including `Cappuccino of Roasted Langoustine and Lentils', `Tortellini of Ratatouille with Sauce Gazpacho' and 'Crème Brulée with Roasted Rhubarb', have been adapted for the domestic kitchen and are here presented in easy-to-follow stages.

The secret of 'cuisine légère`, or 'light cuisine', relies on four essential techniques or building blocks:-

stocks, sauces, pasta and pastry.

Once mastered, the domestic cook can then approach Ramsay's fantastic repertoire with complete confidence.'

192 high quality shiny pages, split over 10 chapters:-

Building blocks
Soups
Starters
Pasta and risotto
Vegetables
Fish and seafood
Meat, game and poultry
Desserts
Ice-creams and sorbets
Finishing touches - `simple, yet effective ways of decorating a dish with an impressive flourish that is well within the reach of the home cook.'

plus a foreword from Guy Savoy, an introduction, a glossary, a list of specialist suppliers and a full index.

From the introduction:-
'Using this book
I do assume that those who buy this book to try the recipes have the skill of an enthusiast. It is not a book for the novice cook.
Read more ›
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2 of 2 people found the following review helpful By Mrs. M on 8 April 2009
Format: Paperback
I would second what others have said, this book is not for the novice and not suitable for everyday cooking. I wouldn't really class myself as a novice, as i love cooking and often have dinner parties, but i found it too heavy. The recipes in this book need too much prep for my liking, and some ingredients would be very difficult for me to find. There are quite a few recipes which include foie gras, i just wouldnt go there from a animal welfare point of view. And then there quite a few that require truffles, not really realistic for me, plus the recipes are just too time consuming.
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19 of 22 people found the following review helpful By A Customer on 7 Jan 1999
Format: Hardcover
When the Nick Nairn trilogy is becoming too easy, slip up a gear into the big league with this one.
Nothing at all is simple and straight forward but the results are well worth it. The intro gives a brief introduction to his 'building blocks' which are essential to achieving the final result. Top prize has to go to the steak dish which takes 2 days to prepare!! However, that was back in the old days when you were allowed to buy oxtail from the butchers.
In short this is essentially a restaurant manual as opposed to a home cookbook and not for the beginner home chef. However, as Mr Ramsey states 'there are no short cuts to taste' and if you are prepared to go to the lengths it takes the results are (most of the time) worth it.
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By Kay Fern on 12 Oct 2013
Format: Hardcover Verified Purchase
a few good base recipes for making stock (although not one beef stock recipe)
almost every recipe in here is for seafood/ fish dishes, had I been able to see the book first I'd never have bought it.
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