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Kitchen Heaven: Over 100 Brand-new Recipes [Paperback]

Gordon Ramsay
3.7 out of 5 stars  See all reviews (10 customer reviews)
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Book Description

5 May 2005
A major new cookery book from Michelin-starred chef Gordon Ramsay, to tie-in with his new series on Channel 4.

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Kitchen Heaven: Over 100 Brand-new Recipes + Gordon Ramsay's Healthy Appetite + Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word"
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Product details

  • Paperback: 256 pages
  • Publisher: Penguin (5 May 2005)
  • Language: English
  • ISBN-10: 014101797X
  • ISBN-13: 978-0141017976
  • Product Dimensions: 19.1 x 1.5 x 24.8 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 80,450 in Books (See Top 100 in Books)

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Product Description

Amazon Review

Never mind the b*****ks, here are the true gems that place Gordon Ramsay at the apogee of contemporary British cuisine. In Kitchen Heaven, Gordon's a man with a mission: to give back to the industry that has given him so much. And if he can impose his excellence into our home kitchens, so much the better.

His beautifully illustrated book includes many of the recipes he uses in his TV series, Kitchen Nightmares, to replace tired and misguided fancy food with hearty fare focused more on local produce and fresh, good-quality ingredients simply presented. Don't be intimidated by Ramsay's reputation for three Michelin star perfection. The man whose previous book, Gordon Ramsay's Just Desserts, includes a recipe for a roasted rhubarb and apple crumble (an easy and warming comfort pudding), is surprisingly accessible as a creator of cookbooks for anyone's kitchen. He is a master of great classics such as bouillabaisse, fish pie, Caesar salad and a stuffed loin of roast suckling pig with crispy crackling that you'll be calling your mum about. Aware that any kitchen needs to be aware of the bottom line, he revels in the possibilities of a rich, intensely-flavoured braised oxtail in beef tomatoes and a braised shank of lamb that falls off the bone onto a soft parsnip purée. In kitchen heaven, kids are always first to the table to enjoy friendly and healthy fare such as lamb stew with parsley dumplings and young carrots, or for a more grown-up palette, pheasant baked with ceps. And the aforementioned crumble may have to make way for calvados rice pudding with caramelised apples, while his reinvigoration of black forest gateau will spoon away any bad memories you have of the sweet trolley. For the unbelievers, he even builds bridges between himself and vegetarians, demonstrating how seriously he takes vegetarian food with recipes such as baked asparagus and parmesan loaf and braised lentils and Swiss chard, turnips and parsley ravioli.

Ramsay's tips on how to create ambience and write a good menu is all fantastically useful whether you are running a restaurant or having a dinner party, with interesting insights on the techniques, processes and personalities that have contributed to his success. If the horror stories turn your stomach, Kitchen Heaven is divine intervention indeed. --Fiona Buckland --This text refers to an out of print or unavailable edition of this title.

About the Author

Gordon Ramsay began his colourful career as a professional footballer for Glasgow Rangers then a dramatic change of course took him to work for three years as Marco Pierre White's sous chef. At the age of 26 he launched his first restaurant, 'Aubergine'. In September 1998, he opened 'Gordon Ramsay' which was awarded three Michelin stars and was named the second best restaurant in the world by a Restaurant magazine poll.

Inside This Book (Learn More)
First Sentence
Although I've constantly striven for a level of perfection at work, I would never have believed it if I'd been told ten years ago that I was going to win Michelin stars. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3.7 out of 5 stars
3.7 out of 5 stars
Most Helpful Customer Reviews
34 of 39 people found the following review helpful
By A Customer
Format:Hardcover
This is a fantastic book for lovers of Gordon Ramsay and for people who just love good food. I've really enjoyed watching Gordon on his Kitchen Nightmares series so I was fascinated to see if his perfectionism could help me out in the kitchen - and it has. It's not quite as good as having him there to shout at me but so far I've made 4 dishes and my wife and friends loved them all (and they can't quite believe their eyes that I'm in there cooking). This is a f***ing good book as Gordon might say.
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61 of 72 people found the following review helpful
5.0 out of 5 stars 5 Michelin Stars 26 May 2004
By A Customer
Format:Hardcover
A thoroughly enjoyable book to accompany the excellent series.

The recipes are 'something for everyone', including a vegetarian section with easy to follow recipes so no vegetarian guest would accuse you of not caring!

There are some nice, amusing comments throughout the book from the Top Man, which make flicking through, selecting a meal an absolute pleasure.

Gordon may seem an ogre in the kitchen, but he appreciates food and what you can do with good, fresh produce, His love of creating wonderful dishes shines through and makes you understand how important it is to do your very best and you will eat the very best.

There are none of his infamous expletives in the book, so even your nan would appreciate unwrapping this one on Christmas day.

Fabulous!

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1 of 1 people found the following review helpful
By Customer VINE™ VOICE
Format:Paperback
'As seen on Channel 4', over 100 brand new recipes.

From the back cover:

'......'Hellishly good' heat
Ramsay's Kitchen Nightmares presented viewers with a vision of culinary hell.
Now Britain's foremost chef shares the secrets of how it should be done - and allows us a glimpse of kitchen heaven.'

For the large part this is a useful recipe and reference book where 'tweaked' old favourites e.g. 'Burger and Chips' and 'Black Forest Gateau' mingle with the lesser well-known, such as 'Puff Pastry Pizza' 'Smoked Haddock Soup with Quail's Eggs' and 'Pheasant baked with Crepes'.

A pensive GR decorates the front cover which opens to 255 high quality, shiny pages split over main chapters:

1. Salads
2. Things on Toast
3. Vegetarian
4. Soups
5. Fish
6. Meat
7. Puddings
8. Vinaigrettes & Dressings
9. Sauces, Stocks & Basics

sandwiched between an introduction, 'Essential Techniques' including:- 'How to Poach an Egg', 'How to Dry Salad Leaves' and 'How to Fillet, Pin-bone and Skin Fish', a two page glossary and a concise index.

Each chapter opens with a helpful tip, e.g.:

* Salads: - 'The thing to remember with salads is not to fuss over them too much and always use the best, freshest ingredients you can get hold of.......and GR's experiences from the TV programmes:-'Caesar Salad' is a great test for any chef to make properly as it really doesn't need much messing with......After seeing the mess they made at '...........', I gave the chef this recipe, which is my interpretation.'

A recipe for the 'Ultimate Caesar Salad' follows.

Opening the 'Vegetarian' chapter is a quote, with the typical GR attitude, we have come to either love or hate:-

* 'I was mis-quoted a few years ago, so I want to set the record straight: I absolutely love vegetarians, adore them, and enjoy eating vegetarian food myself......'

or ........ahead of the GR

'Cottage Pie' recipe:

* 'This has to be my all-time favourite comfort food dish. My wife, Tana, and I go out and have dinner once a week, by ourselves. We usually go to The Ivy and I always order the same thing - 'Caesar Salad' and 'Cottage Pie'. The waiters there think I am boring because I always have the same, but I just love it. I'll sit there with a dinky bottle of ketchup and one of Worcestershire sauce and that is just it for me. Nothing more, nothing else, just my cottage pie.....'

...and GR goes on to recommend using Desirée potatoes in his version.

Throughout the book, each recipe is clearly laid out with the title and ingredients list in dark red type, followed by the method, in black type. Each also has a relevant opening note.

Photography throughout with a fair number on-location and some of the dishes but not all, which may prove slightly negative to those of us who like to see what we are aiming for on the plate, particularly in a less obvious to picture dish, e.g. 'Lobster Roll'!

The book is interspersed with the aforementioned 'narrative sections', entitled:

* Being a Waiter
* Turning Your Restaurant Nightmare into a Dream
* Putting Chefs on the Spot
* Too Much Sleep
* Making Mistakes

Other recipes include:

* Smoked Salmon and Cream Cheese Croque Monsieur
* Baked Asparagus and Parmesan Loaf
* Crispy Duck Salad
* Warm Oriental Marinated Chicken with King Prawns and Posh Prawn Toasts
* Daube of Squid
* Venison Pie
* Baked Pumpkin
* Minestrone
* Grilled Lobster and Chips
* Marinated Duck Breasts
* Turnip, Marrow and Potato Soup
* Whisky Bread and Butter Pudding
* Lemon Confit
* Taramasalata
* Brown Chicken Stock
* Calvados Rice Pudding with Caramelized Apples

My favourite recipe, to date, tried and tasted, is:

* 'Braised Shank of Lamb with Parsnip Purée', from page 148/149

The recipe is an easy and relatively cheap dish to replicate, benefitting from a long slow cook on the hob and gives my oven a well deserved rest for a night! The purée makes a sweet and pleasant change to potatoes and I serve with some steamed greens, for a colourful presentation.

Delicious!
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Most Recent Customer Reviews
3.0 out of 5 stars Kitchen Heaven
It was good to see a vegetarian section, even if Ramsay spoils it by saying in the introduction to one recipe that "there is usually a vegetarian lurking somewhere" in a slightly... Read more
Published 23 months ago by Marand
4.0 out of 5 stars Gordon Ramsey's Kitchen Heaven
Excellent cookery book. What I like about Gordon Ramsay's recipes is that they actually work for me. Read more
Published on 27 Nov 2010 by Cookery Fan
3.0 out of 5 stars Gorgeous recipes
This book is full of wonderful recipes, and there would have been room for more if there were not so many photographs of our esteemed chef. Read more
Published on 15 Jan 2010 by JuliaBalbilla
3.0 out of 5 stars You fu**ing bl**dy etc etc
The book from the kicthen version of South Park (i.e. lots of swearing) This book has a few great recipes in it. Read more
Published on 6 Jun 2006 by Mr. M. Randall
3.0 out of 5 stars Interesting, but not for beginners
This is an interesting (if not a bit light on content) cookbook. A short word of warning though to less-than-confident cooks. Read more
Published on 6 Feb 2005 by B. C. Thiele
3.0 out of 5 stars Not a great deal here!
Ramsay may be one of my favorite chefs, but this book really isn't worth the stretch. It dazzles you with fantastic pictures and interesting prose, but seems to be lacking on the... Read more
Published on 16 Nov 2004 by A. Finch
5.0 out of 5 stars He makes a fine dish....
As one might now expect from Ramsay this is more than just a cookbook. Full of inspirational recipes to lure the reader to the hob; meat, fish and vegetarian dishes, aswell as a... Read more
Published on 10 Nov 2004 by "mcleary24"
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