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Gordon Ramsay's Ultimate Cookery Course Hardcover – 30 Aug 2012
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This is an unexpected breath of fresh air... He's ditched the showing off and gone back to basics. The book is written in a matter-of-fact, unpatronising style, but his years of knowledge shine through on every page. He covers everything, from the fundamentals of kitchen kit and how to season a pan, to tips that even experienced cooks might not know... All in all, a long overdue correction to the sweary, shouty, cheffy image. (Daily Mail)
A lifetime's worth of expertise from one of the world's finest chefs.See all Product description
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Ive also borrowed it from her a couple of times and found the recipes easy to follow.
Theres food for all types of cuisine and to suit a variety of tastes.
Gordon knows his stuff!
An essential for any kitchen.
It is indeed an interesting book. It has detailed descriptions and explanations about what equipment you need, different kinds of spices, different kinds of meats and specifics about each of them. It has beautiful photos of the meals although not every recipe has a photo. Each recipe has hints and tips about the preparation.
Generally I think the book is great but I dropped a star because it lacks cooking times estimation. I like to decide what to cook depending on cooking time and since the these recipes don't have that I have to read through the instructions and infer the required time.
The layout of the recipes is good. Instructions more or less following the sequence of the list of ingredients, therefore the line of thought is not all over the place making the cooking experience comfortable. The recipes are not the usual bog-standard but standard with a twist and more. Have tried many of the recipes and all successful - which is a great feat for a hit-and-miss cook.
The book itself is weighty and robust; ideal for coping with the bumps, spills and mucky fingers that tend to be in the kitchen. As for the content, I wouldn't go so far as to call it 'Ultimate', but I certainly find it extremely useful. While not all of us will have saffron in the cupboard for making mayonnaise, or be able to afford a whole beef fillet to make a steak sandwich, a lot of these recipies I find to be simple, affordable and quick. This seems to be Ramsay pared back. A much higher digree of simplicity and a greater focus on time and effort saving. This can be seen in the Eastern influence in many of the recipes. My flatmate joked during the TV series that if you had garlic, ginger, spring onion, chilli, lime and soy sauce, that you would be able to make anything in the book. While not quite that basic, influences like this make sure that your stock of day-to-day items goes a long way.
In all, I've found this book to be extremely useful and inspirational. As someone who takes a great deal of pleasure from cooking, it helps me to ensure that the quicker meals I prepare on a weekday evening are varied and delicious, as well as providing some longer, slower and more indulgent ideas for when I have more time.
Mr Ramsay, you've done it again.
With this book you will produce a good range of excellent dishes for both every day cooking and for that special/difficult occasion. If you accompany this book with Ching-He Huang's book Chinese food made easy - and you won't need anymore cooking books.
My favourite recipe is Spicy Sausage Rice! Easy Arancini is also a great recipe, but I quite often just eat the Risotto part without making it into Arancini.
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