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GORDON RAMSAY'S HOME COOKING will give experienced as well as novice cooks the desire, confidence, and inspiration to get cooking and will offer simple, accessible recipes with a "wow" factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show us simple, vibrant and delicious recipes that reflect the way we eat today. For example: Miso braised salmon fillet with Asian vegetables, Pork and Bacon slider with home made bbq sauce, Curried Sweetcorn Soup, Wild Mushroom Risotto Arrancini, and Baked Lemon Cheesecake with Raspberries.
Each chapter will concentrate on a different area of cooking--from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips--from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro.
Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, GORDON RAMSAY'S HOME COOKING is the ultimate cooking lesson from the ultimate chef.
- Sales Rank: #66932 in eBooks
- Published on: 2013-04-09
- Released on: 2013-04-09
- Format: Kindle eBook
From Booklist
Food-television enthusiasts familiar with Ramsay’s tough and abrasive broadcast personality may not think of him as a home cook, but the chef sets himself to prove that good cooking need not be complicated or unattainable for the domestic market. He scales beef Wellington back to something more affordable by eliminating foie gras in favor of ham. Coconut pancakes get an added tropical touch topped with mango slices and lime syrup. A hefty dose of chili peppers cuts lamb shanks’ customary richness. Ramsay’s cuisine draws on many traditions. Szechuan peppercorns spice chicken thighs, and chipotle peppers enhance ears of corn in the style of Mexican street vendors. Jamaican jerk chicken lacks no little fire, and even Ramsay’s chocolate mousse has a bit of chili. A section with recipes to serve just two can impress a date with seemingly effortless cooking. Ramsay’s media presence will boost demand for this volume. --Mark Knoblauch
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
About the Author
Gordon Ramsay is a world-renowned chef who was awarded 3 Michelin stars for his Restaurant Gordon Ramsay in London. As one of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry. Now internationally recognized, Gordon has opened a string of successful restaurants across the globe, from Italy to LA. He also has two top rated shows: Ramsay's Kitchen Nightmares and Hell's Kitchen. His latest show, Masterchef US, is now in its second season, and he is slated to star in a new series, Hotel Hell, slated to air in June 2012. Gordon has also published a number of books, many of which have become best sellers like Gordon Ramsay Makes It Easy to his autobiography, Roasting in Hell's Kitchen.
Most helpful customer reviews
345 of 360 people found the following review helpful.
It's almost the same book
By Serge Pilon
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.
- material is named/translated differently: roasting tray becomes roasting pan, cling film becomes plastic film, hob becomes stovetop, fish slice becomes fish spatula, square tin lined becomes square pan lined, proof paper becomes wax paper, tins become cans, muslin becomes cheese cloth, heavy-based pan becomes heavy-bottomed pan, griddle pan becomes grill pan, grill becomes broiler, etc.
- techniques are named/translated differently: fry becomes sauté, etc.
- also: flavoursome becomes flavorful, navarin of lamb becomes lamb stew, Arabic restaurants becomes middle Eastern restaurants, scum becomes foam, popular fish becomes overfish fish, etc.
- the converted quantities in the adaptation are approximative and not always well rounded: 400g asparagus becomes 1 lb, 50 mL sherry vinegar in a vinaigrette becomes 1/4 cup, and probably most conversions of ingredients in metric measurements to cups, etc.
- the adaptation brings sometimes nice but little corrections in the codification of the recipes
- the adaptation has more entries in its index
- etc.
If you ask me which version I prefer ? Not easy to say! Probably the original one with the exact original metric measures. But it's a matter of taste ...
78 of 82 people found the following review helpful.
Great Book (but a reprint of the 2012 UK book)
By uchi deshi
This is a great book, but be advised, that if you bought the 2012 Gordon Ramsay's Ultimate Cookery Course, which was published in the UK in 2012, this is exactly the same book, but with the measurements and temperatures converted (for the most part) for American readers,
I bought this for my Kindle anyway, because now I have a portable version on my phone, and I can decide what to make before I go home, and look at the ingredients when I go shopping. It's also more convenient to have the measurements in ounces and the temperatures in Fahrenheit instead of Centigrade, but there are a few omissions to the translation, so be on the alert if a temperature seems too low (if it's below 300, it's in centigrade).
I love all of Ramsay's cookbooks. The recipes are easy to make and each one tastes delicious. The presentation is well-designed and easy to read. His timing estimates are always right on the money. My only quibble with the books is that there is duplication of recipes from one book to another. That being said, this is the biggest and most complete, and offers a wide range of recipes and ingredients, I have made approximately a 20% of them at this point - all to rave reviews. Highly recommended if you don't already have the 2012 book.
98 of 103 people found the following review helpful.
Amazing
By Penhaligan
The recipes are delicious and Gordon Ramsay is a genius.The book goes perfectly with the show (which also happens to be on youtube). You can watch the recipes being made while he teaches handy tips I've never seen before in the kitchen. Everything is simple and usually takes about 20 minutes to cook.
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