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Recipes from a 3 Star Chef - Gordon Ramsay

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2 Reviews

Genre: Food & Drink / Dieting / Author: Gordon Ramsay / Hardcover / 224 Pages / Book is published 2007-10-05 by Quadrille Publishing Ltd

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    2 Reviews
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      06.07.2010 15:51
      Very helpful



      A book which displays a selection of Gordon's Michelin star recipes

      I bought this book for my dad for father's day. He is really into his cooking and has taken many cooking courses and he watches all of Gordon Ramsay's kitchen nightmare programmes. So I thought it looked perfect. It is a large hardback book which comes in a beautifully presented silver hardback cover which the book slides in and out of.

      The outer cover of the book is white and just has in a large font 'Gordon Ramsay 3 star Chef.'

      The book looks at how Gordon has created his extraordinary dishes and has many pictures inside to show Gordon's prepared courses/meals and Gordon's restaurant. I cannot tell you how beautiful all the pictures are. The pages are so crisp and clean looking that it really is a fantastic keep sake book.

      The book also talks you through Gordon's overall 10 Michelin stars and which of his restaurants got how many stars each.

      When you turn the first page there is a quote from Gordon saying.... "People say three-star cooking is safe, but it isn't. It's the most dangerous thing I know". I think this quote really sets the scene for reading the rest of the book. I do not think that it is a book that you would read from cover to cover in one session. It is more a flick through book to get ideas for your cooking at home and ideas on Gordon's life as chef. The first half of the book presents fantastic photographs of the end dish and has several words from Gordon alongside it and the second half of the book contains Gordon's recipes, step by step. At the very end of the book there is what Gordon calls "The basics", this includes recipes for simple sauces, stocks and purees.

      Some of the photos of dishes and recipes include:

      * Pan fried scallops with a millefeuille of potato, parmesan veloute and truffle smarties
      * Slow braised pork belly, crushed peas with laced pork rind
      * Carrot and white chocolate fondant with dark chocolate sorbet
      * Lemon meringue with marinated strawberries served with black pepper and sesame tuile biscuits

      I wanted to just give a glimpse of the recipes from the book just to show how difficult and high quality the dishes are. These are Gordon's dishes which he'd serve in his restaurants so as you can imagine they are quite tricky to get right or to get partially right.

      My dad has tried a couple of the dishes which he mastered first time around with success. However without my dad having gone on his cookery courses I don't think he'd have the confidence or expertise of cooking to even attempt any of Gordon's recipes.

      The book's RRP is £40.00 however you can buy it as I did off the WHSmiths website for £26.00 and many other websites sell it far cheaper too. I would have to say the book looks as though it should be worth well over £40.00.


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        13.01.2009 14:40



        Michelin starred cooking made easy

        Now I have to admit, I am a closet chef and am obsessed with bettering myself in the confines of my own kitchen but have no desire to taek on the pressures of a professional kitchen. With that in mind, I decided to buy this to take on some Michelin dishes and this book does not disappoint. I have eaten at Royal Hospital road and so was hoping to get some insight into how to put together the technically amazing food that we had there (Review to follow) and each dish of which there is an amazing array of starters, mains and desserts with the odd idea for amuse bouche and a step by step breakdown in how to pull them off. What is great about this book is the fact that when you break them down, if you have a reasonable technical capability, they really are not that difficult to recreate. This is what Ramsay does best, no question and this is how he made his name and I would recommend this book to anyone with a real passion for learning more about technically brilliant cooking. You now just need to source and excellent local supplier to get all the top grade ingredients you need. Happy cooking.


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