Gordon Ramsay won his first Michelin star at the prodigious age of 27 and has since become one of the UK's best-known chefs. Here, he turns his attention to the food that excites him most: fish and shellfish. Ramsay aims his advice at home cooks, especially those who are not used to preparing seafood, and he begins with an entire section on how to choose the freshest specimens. Then, he proceeds to give a guide to filleting, skinning, trimming, preparing, marinating, flavoring and freezing all kinds of seafood. One hundred exciting recipes range from simple Salmon Fishcakes and Fish Pie to the more adventurous Crab Ravioli with Lemongrass Vinaigrette. This is a must for fish lovers everywhere.
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Amazon Review
Gordon Ramsay has been awarded two Michelin stars for his cooking because it is perfect in every way imaginable. Passion for Seafood is exactly the same. The jacket is iridescent, the typesetting is uncluttered, the words are well chosen, the photographs are inspiring and the recipes are masterful. Every last detail of the book has been carefully considered and perfectly executed and the result is sensational. What's even more remarkable is that the book is not aimed at other chefs or devoted gourmets but at home cooks, particularly those who have never before attempted to cook seafood. The reader is first taught how to choose fish and shellfish (a glossary of varieties is provided) and then shown, with the aid of photographs, how to prepare and cook it. Recipes for the basics, such as stocks, sauces (from Rémoulade to Chilli Jam), butters and pastes, and dressings (from Classic Vinaigrette to Dill and Sweet Mustard Cream Vinaigrette) are included. Chapters are devoted to soups, starters (Escabeche of Sardines to Brandade of Homemade Salt Cod), salads and homestyle fish. The latter includes recipes for Salmon Fishcakes with Sorrel Sauce and a simple Fish Pie. Wine tips and chef's suggestions accompany many of the recipes. An appendix of alternative fish is included for French, American and Australian readers. Passion for Seafood is as perfect as the food made by this remarkable chef. --Dale Kneen
--This text refers to an out of print or unavailable edition of this title.
About the Author
Gordon Ramsay began his career as a professional footballer for Glasgow Rangers. He then moved to London and worked with Marco Pierre White and Albert Roux. He opened his first restaurant, the Aubergine, aged 26 and his interests have expanded to include his Michelin-starred restaurants, Gordon Ramsay, Petrus and now Gordon Ramsay at Claridges Hotel.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
0 of 1 people found the following review helpful
Format:Paperback
Ramsay is a genius and seafood is his favorite thing to make.......no one even comes close to his imagination, creativity and his ability to really make anyone better in the kitchen. This book is a must have, especially for the first chapters on cooking techniques for different fish and seafood
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.6 out of 5 stars
7 reviews
11 of 11 people found the following review helpful
5.0 out of 5 stars
Cooking great seafood in delicious, yet simple ways
6 Oct 2007
By Menthol Rum
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
I love to cook, yet strangely I can't cook seafood as well I should be able. I bought this book in an attempt to remedy that.
The recipes aren't complicated or overdone, yet every one of the dishes I have made were excellent, even when I made a mistake on one of them. I did have a few issues with the UK English to US English translation of a few items, like 'groundnut oil" is peanut oil. Maybe that is common knowledge, but I had to Google it to figure that out. They have translations for metric, but that is not an issue for me. (All the recipe measurements are in metric, FYI.) There are translations in the book for the seafood, which is definitely helpful, but there are a few things that you must look up on your own. I know the simple ones like aubergine is simply eggplant, yet I was totally confused by using chicory in a recipe. Yes, the translation to the US is ... endive.
Those few items aside, I made several excellent dishes with tuna, swordfish and scallops. Each recipe has a quick few lines about it, suggests pairings with sides and even wine. I found the a common theme to be a small range of flavors that are delicious. Not every recipe has a picture, but some are beautifully photographed.
If you are looking for a cookbook that will give you recipes to make delicious simple, unpretentious seafood, this a very good one for your library. I didn't find any recipes so far that were difficult, but I am not a professional, nor am I a novice cook.
The recipes aren't complicated or overdone, yet every one of the dishes I have made were excellent, even when I made a mistake on one of them. I did have a few issues with the UK English to US English translation of a few items, like 'groundnut oil" is peanut oil. Maybe that is common knowledge, but I had to Google it to figure that out. They have translations for metric, but that is not an issue for me. (All the recipe measurements are in metric, FYI.) There are translations in the book for the seafood, which is definitely helpful, but there are a few things that you must look up on your own. I know the simple ones like aubergine is simply eggplant, yet I was totally confused by using chicory in a recipe. Yes, the translation to the US is ... endive.
Those few items aside, I made several excellent dishes with tuna, swordfish and scallops. Each recipe has a quick few lines about it, suggests pairings with sides and even wine. I found the a common theme to be a small range of flavors that are delicious. Not every recipe has a picture, but some are beautifully photographed.
If you are looking for a cookbook that will give you recipes to make delicious simple, unpretentious seafood, this a very good one for your library. I didn't find any recipes so far that were difficult, but I am not a professional, nor am I a novice cook.
2 of 2 people found the following review helpful
5.0 out of 5 stars
Very imformative
28 Mar 2008
By D. Jenkins
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
I love Ramsay's books. They are beautiful, even to a novice chef who would not dare to try quite a few of the recipes, but I found this particular book to be very imformative, great sections about different types of fish, how to judge freshness and how to filet. If you are adventurous, and can't find sea bream for example, you can use use this book to judge a fish that is available to you that can be used. Extensive sections on sauces and marinades, but he also explains that some fish, such as trout are best cooked simply...It is a wonderful reference, even if you can't exactly duplicate a recipe it inspires great ideas. My compliments to the Chef.
5.0 out of 5 stars
Great!
18 April 2013
By Katelin
- Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
Came at least a week before the due date and in perfect condition. My fiance was thrilled with his birthday gifts!!! Thank you!!!
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4.6 out of 5 stars
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