A Chef for All Seasons Paperback – 9 Aug 2002
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Gordon Ramsay, like Marco Pierre White before him, is the current holder of the position of Top Temperamental Chef in London and the embodiment of that paradox of haute cuisine, under which the most exquisite food emerges from the most furious white-hot hell of the professional kitchen. You wouldn't know it from A Chef for All Seasons, Ramsay's beautiful new collection. All is sweetness and light here. The word "pretty" is occasionally dropped. This may or may not be the result of the moderating influence of Ramsay's co-author, Roz Denny.
The theme of the collection is freshness and seasonality of ingredients, about which Ramsay is "passionate" (unlike, one must assume, all those other tin-opening top chefs). It is arranged by season, with Ramsay introducing each season by discussing his favourite foods, then showing his virtuosity in a set of recipes designed to show them at their best. The recipes are, as you would expect, supremely stylish, but cunningly designed to be simple enough in execution to tempt the home cook. Ramsay and Denny have, for once, actually achieved that rare balance between restaurant and domestic kitchen. Lots of fish recipes, the luxurious use of foie gras, the odd modish touch like crushed peas, desserts made with fashionably unfashionable fruits such as rhubarb and prunes, all make up a delectable set of recipes. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
"The food is so good and the recipes so easy to follow" - --Sunday TelegraphSee all Product Description
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Top Customer Reviews
Ramsey; together with Roz Denny, and photographer Georgia Glynn Smith, have produced a beautiful book, bursting with expert culinary advice , full of mouthwatering recipes and stunning photographs.
An easy to cook and easy to read cook book. I could'nt put it down.
I love the moody, almost frantic style of Ramsey, always searching for the next great eating experience, passionate about his art.
A dedicated professional. Ramsey passes on his ideas of flavour combination, colours and textures, and leaves the rest up to you.
The recipes are simple to reproduce. Ramsey's secret: regional and seasonal buying of fresh ingredients. Recipes like "Sea trout with Crushed Fresh Peas", a Summer dish of superb fresh fish with the simplist of accompaniments, a crushed puree of delicous garden peas, bound with a vinaigrette, and enhanced with fresh marjoroum. , So delicous, so inviting, and thats just one recipe from Chef of the year 2000. Brilliant! A chef for all Seasons Denise@thefoodweb.com...
Most Recent Customer Reviews
I am currently studying culinary arts and my mother got me this book, as a gift. I love it the descriptions he gives about the foods he uses and why they are in season. Read morePublished on 31 May 2013 by brittanywackett