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Gordon Ramsay's Ultimate Cookery Course Hardcover – 30 Aug 2012

4.6 out of 5 stars 712 customer reviews

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Product details

  • 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 (712 customer reviews)
  • Amazon Bestsellers Rank: 3,182 in Books (See Top 100 in Books)

Product Description

Review

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)

Book Description

A lifetime's worth of expertise from one of the world's finest chefs.

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Customer Reviews

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Format: Hardcover
When buying cookery books, I think you have to look past who is writing them and actually judge the recipes for themselves. Obviously a celebrity name sells books, and I have bought a few of Gordon Ramsay's books before. Recipes from a 3 Star Chef Limited Edition for example was way beyond my level of skill with each dish requiring probably several hours of preparation, while Gordon Ramsay's Fast Food: More Than 100 Delicious, Super-Fast, and Easy Recipes featured much simpler recipes and was therefore far more useful to me. This latest book, to accompany the TV series currently being shown on Channel 4 in September 2012 (watch clips online via the Channel 4 website), features recipes that are relatively simple to make and offers bits of very good general advice. Regardless of whether this book was written by Gordon Ramsay or anyone else, I would rate it very highly. If you're highly skilled in the kitchen, you might regard this book as a little too simplistic perhaps (although everyone can always learn new things no matter how experienced you are), but for most people they will be able to pick up a few useful techniques and recipes. Like most Gordon Ramsay books, it guides you on basic equipment and utensils that you will need, as well as giving instructions on making simple, fundamental things.

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.
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Format: Hardcover
Gordon Ramsay's Ultimate Cookery Course accompanies the televison series currently being shown on Channel Four each teatime, yes the program is a rip-off of the wonderful Jamie's 30-Minute Meals, but that doesn't really matter in my opinion.

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.
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Format: Hardcover
I can't watch Gordon Ramsay on the tv, for a variety of reasons, but I'll be the first to admit the man can cook. I don't really like 'chefy' books as I find you look at them enthusiasticaly but don't cook from them very often. I like the Nigel Slater, Hugh Fearnly approach. Simple, quick, tasty. This is the first Ramsay book I have bought because that's what this is. As Ramsay says in the introduction this isn't a book of recipes which require you to refer to four other recipes just to make the ingredients you will need before you even start making the thing you want. I can see me picking this book up a lot. I made the first recipe last night, roast cod with lemon, walnut and parmesan crust, and it's exactly the kind of thing I'm after. This isn't a dinner party book, it's more an everyday book, and in that respect I would thoroughly recommend it.
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Format: Hardcover
I'd like to mention that the ULTIMATE COOKERY COURSE and HOME COOKING books from Gordon Ramsay are almost the same book! The second book is in fact an adaptation for the US market.

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.
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