Gordon Ramsay, the highly acclaimed chef, won his first Michelin star at the prodigious age of 27 and is now one of the UK's best-known chefs. In "Passion for Flavour", he 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, he conjures up sublime dishes, which never fail to excite the palate. Many of his most famous recipes have been adapted for the domestic kitchen and are here presented in easy-to-follow stages.
| ||||||||||||||||||
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Visit the Books Trade-In Store for more details. Special Offer until June 30, 2013: Receive an additional £5 promotional Gift Certificate, when you trade-in at least £10 worth of books. Learn more. |
Book Description
Product details
Would you like to update product info or give feedback on images?
|
More About the Authors
Discover books, learn about writers, and more.
Product Description
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.
Inside This Book
(Learn More)
Browse and search another edition of this book.
Browse and search another edition of this book.
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
68 of 68 people found the following review helpful
By G. N. Hood
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.
4 of 4 people found the following review helpful
By ooOoo
VINE™ VOICE
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 ›
'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 ›
18 of 21 people found the following review helpful
By A Customer
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.
1 of 1 people found the following review helpful
By Delilah
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.
Format:Paperback
There are some great basics and techniques at the front of this book that will really help the novice cook! The recipes are definitely a step above the usual - but, in saying that, the book has taught me some simple things such as the benefit of preparing the elements in advance which I have taken on board and find I no longer need to juggle pans all over the place when cooking! I have made quite a few of the recipes in the book and I did find them easy to accomplish - simply by prepping ahead and following the recipe - I also found it quite simple to substitute some ingredients; for example, my favourite recipe from the book is Poulet Bresse poche-grille with foie gras but my budget does not run to a Bresse chicken or foie gras - so I used an ordinary chicken and mousse de canard and the recipe still came out superb.... my son wolfed it down (I only told him a while later that it had a form of liver in it !!!). The sections on drying peel and fruit has been invaluable for me dietary-wise.
Even though the recipes are trickier than average they all seem to work - which can make a pleasant change from 'some' celebrity cookbook. The book is not condescending or patronising and the explanations are straightforward - just read the whole recipe beforehand to give you an idea of what you need, the timing and if you think you could do it!
Even though the recipes are trickier than average they all seem to work - which can make a pleasant change from 'some' celebrity cookbook. The book is not condescending or patronising and the explanations are straightforward - just read the whole recipe beforehand to give you an idea of what you need, the timing and if you think you could do it!
Would you like to see more reviews about this item?
›
Go to Amazon.com to see all 11 reviews
4.5 out of 5 stars
Were these reviews helpful?
Let us know
Most Recent Customer Reviews
5.0 out of 5 stars
Excellent cook book, easy delicious recipes
Ramsay doesn't come across as a particularly pleasant individual in TV shows, but this cookbook of his is an essential buy for the dedicated cook. Read more
Published on 23 Aug 2009 by Cl Smith
5.0 out of 5 stars
YES CHEF
for all accomplished cooks this is a must have book. Britains top chef gives you an insight into how to cook the 3 michelin star Ramsay way. The book is so good it's amazing. Read more
Published on 31 May 2006 by Mr. M. Randall
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
Look for similar items by category
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
