- Hardcover: 320 pages
- Publisher: Hodder & Stoughton (30 Aug. 2012)
- Language: English
- ISBN-10: 1444756699
- ISBN-13: 978-1444756692
- Product Dimensions: 20 x 3.6 x 27.1 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (717 customer reviews)
- Amazon Bestsellers Rank: 2,978 in Books (See Top 100 in Books)
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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Top Customer Reviews
One of the best features of this book for me is that it covers such a wide variety of dishes. A lot of cookbooks focus on one particular type of food, be it fish, meat, pastry or whatever else, but there is a wide enough variety of recipes here to keep most people happy I would think.Read more ›
At the time of writing this review the show has only been on for one week (five epsiodes) but it has already grabbed my attention and I fully intend to see it through to the end!
I've actually had the book about a fortnight now, so had already started using it before the show first televised.
It's a lovely big book, 320 pages to be exact, and it is full of beautifully photographed food and the odd shot of Gordon, good if that sort of thing rocks your gravy boat!
The book starts with an introduction to the basics of a kitchen and has some useful information on how to get the best out of Knifes, Pans, a Blowtorch, Digital Scales, Food Processors, Free-Standing or Stick Blenders, Ice Cream Makers, Mandolines, Microplane Zesters, a Pestle and Mortar, a Potato Ricer, Probe Thermometers, Sieves, Vegetable Peelers and Whisks; there is even a well written descripton of how best to cut an onion.
We then move on to the recipes, 123 to be exact, and they are split into themed chapters:
1. Classics with a twist - 13 recipes
2. Fish - 12 recipes
3. Meat - 12 recipes
4. Spices - 14 recipes
5. Good Food for Less - 15 recipes
6. Cooking in Advance - 12 recipes
7. Cooking for Crowds - 13 recipes
8. Baking - 13 recipes
9.Read more ›
This review is in fact NOT a review or an evaluation of the books. It's only showing the numerous but minor differences between them:
- the first book is the original book published for the UK market (august 2012), the other is an adpatation for the US (april 2013)
- their covers are slightly different but images, texts, page layout, recipes are EXACTLY identical. There is even a matching page to page
- the original uses metric measures (grams, millilitres, cm), the adaptation uses imperial measures (cups, ounces, pounds, inches). Both use tsp and tbsp for small quantities
- the original uses °Centigrade with gas level, the other °Fahrenheit: 200°C/Gas 6 becomes 400°F
- some ingredients are named/translated differently: double cream becomes heavy cream, caster sugar becomes sugar, spring onions become scallions, pak choi becomes bok choy, coriander becomes cilantro, kale becomes swiss chard, plain flour becomes all-purpose flour, fillet of beef becomes beef tenderloin, tenderstem broccoli becomes baby broccoli, chillies becomes chiles, cep mushrooms become porcini, demerara sugar becomes brown sugar, courgette becomes zucchini, cornflour becomes cornstarch, icing sugar becomes confectioner's sugar, bicarbonate of soda becomes baking soda, biscuits becomes cookies, pudding rice becomes short-grain white rice, etc.Read more ›
Most Recent Customer Reviews
If you are looking for a few tips to help motivate you in the kitchen or to take your cooking to a new level then this book is for youPublished 9 days ago by Amazon Customer
I will keep it short and sweet. This is the best recipe book I've ever bought (and I have bought a lot)
It's educational, delicious and just so much fun!
very good book, good quality, filled with easy and delicious receipes. After buying this one i want to buy all of his books.Published 4 months ago by kristina