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Hell's Kitchen Cookbook: Kitchen Hell, Food Heaven Paperback – 6 Oct 2005

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Gary Rhodes is one of Britain's best-loved Michelin-starred chefs. He appears regularly on television, most recently in Hell's Kitchen and Local Food Heroes, and is the author of seventeen cookery books, including the highly acclaimed Great British Classics and the recent bestsellers Keeping it Simple and Time to Eat. He has restaurants in London, Dublin, Grenada and Dubai as well as on board a cruise ship in the Mediterranean sea.

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From the Back Cover

Welcome to the Hell's Kitchen Cookbook, and to the culinary expertise of Gary Rhodes and Jean-Christophe Novelli from TV's hottest reality show. Tantalised by the delicious recipes? Fascinated by the tears, tempers and tantrums of the ktchen? Watched mouth watereing as novices were beaten, whipped and pressure cooked into cordon-bleu-standard chefs in a matter of weeks? Now the Hell's Kitchen Cookbook brings the inferno right into your own home: - A selection of stunning recipes from Gary Rhodes and Jean-Christophe Novelli adapted to use at home. - The contestants' signiture dishes so you can serve up your very own King Prawn Rockefella courtesy of Terry. - The highs and lows of the show relived. - Useful hints and tips to help you brush up your basic cookery skills. So why not stun friends and family with your own devilishly delicious combinations.

About the Author

Between them Gary Rhodes and Jean Christophe Novelli have racked up three Michelin stars for three separate restaurants, and established high class eateries in London and across the country. Gary Rhodes has featured in his own television shows Rhodes around Britain and The Complete Cookery Year, both of which are accompanied by best-selling cookbooks. Jean Christophe Novelli is author of Your Place or Mine; Cooking at Home with Restaurant Style.

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2 of 2 people found the following review helpful
Less talking, more cooking, boys. 28 Nov. 2013
By Daniel J. Dougherty - Published on
Format: Paperback Verified Purchase
You should note that the two chefs featured here are not Gordon Ramsay, but rather his head chefs at the original UK Hell's Kitchen. That's not to say the book is bad just for that, but the fact that they feel the need to ramble on about recipes more than present interesting dishes kind of grates on you.

Still, once you get past that fact, a lot of the recipes are interesting, creative, and certainly appealing. For the price, it was a nice little addition to our ever-growing cookbook library.
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