Booktopia Comments
Gordon Ramsay Alright, I have a confession to make. Until now, I have been a Ramsay virgin. The infamous F-worder has never yet captured my imagination, but I have to say this time he might have just won me over.
In one book, Ramsay takes us on a globe-trotting tour of culinary favourites. Does your mood call for Italian, Chinese, French - you name it. With his own twinge on each, Ramsay pulls together all our most popular dishes from the variety of countries we most love to escape to through our food. His information is detailed and enlightening on each - for instance his moussaka breaks free of the authentic Greek method with the inclusion of grated cheddar.
Sorted by region, each includes starters, mains and desserts, and a special section on mastering specific techniques, such as wrapping steamed dumplings, for which his tip is: 'patience, time and practice', to make it worth your while you may as well 'make a large batch so that you can freeze some for another meal'.
The book also includes information on staple ingredients and a feature page for each region providing five great ways in which to enjoy them. Try Middle Eastern, Thai, Indian, Spanish, Greek or even British and American - the latter of which is, Ramsay declares, 'not for the faint-hearted', though I would defy anyone to say no to his Mississippi Mud Pie, made with good-quality chocolate rather than cocoa powder, as is commonly used by American home cooks...
Reviewed by Karen Coleman, Booktopia Buzz Editor
Product Description
What do you fancy for dinner tonight? Italian? Chinese? French? With so many varieties of cuisine on offer in our globally-growing lives, Gordon Ramsay has put together a book on his favourite recipes from around the world. Each chapter features dishes from a different country that we love to eat and would love to learn more about.
Gordon delves into Middle Eastern, Thai, American, Chinese, Indian, Spanish, French, Italian, Greek, and even our own British cooking. There are recipes for starters, mains and desserts. In addition, Gordon shows how to master certain techniques for the various cuisines. For example, he demonstrates how to make pasta, which is then transported into his recipe for Spinach, ricotta and pinenut ravioli, and Thai curry paste which is used for a Fragrant green curry with beef.
Throughout the book there is information on ingredients from the different cuisines, and features giving you fiveways in which to enjoy them, including great ideas for making the most of Chinese leaves.
Gordon once again gives an exciting range of recipes to be cooked every day, and no matter what you are in the mood for, this book has it covered. With stunning photography by Chris Terry and a fresh, modern design, this latest addition to the ever-popular F-Word series is certain to have a broad appeal.
About the Author
Gordon Ramsay's sublime cooking has consistently earned him three coveted Michelin stars at his celebrated restaurant in Chelsea. His other Michelin-starred restaurants include Gordon Ramsay at Claridge's, Gordon Ramsay at the Connaught, Petrus at the Berkeley Hotel and The Savoy Grill. Gordon's charisma and volatile character have helped to establish him as a TV personality. His own successful TV series include Kitchen Nightmares, Hell's Kitchen and most recently The F Word. Gordon's other bestselling books, A Chef for All Seasons, Just Desserts, Gordon Ramsay's Secrets, Gordon Ramsay Makes It Easy and Gordon Ramsay's Sunday Lunch and other recipes from the F Word are also published by Quadrille.
