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| Recipes from a 3 Star Chef | 
 enlarge | Author: Gordon Ramsay
Publisher: Quadrille Publishing Ltd
Category: Book
List Price: £40.00
Buy New: £21.90
You Save: £18.10 (45%)
New (25) from £21.90
Avg. Customer Rating:  13 reviews
Sales Rank: 414
Format: Illustrated
Media: Hardcover
Pages: 224
Shipping Weight (lbs): 5.6
Dimensions (in): 13.6 x 10.4 x 1.5
ISBN: 1844005003
EAN: 9781844005000
ASIN: 1844005003
Publication Date: October 5, 2007
Availability: Usually dispatched within 24 hours
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| Editorial Reviews:
Amazon.co.uk
Gordon Ramsay: Chef has to be one of the most sumptuous cookery books ever produced: massive and imposing, with a silver-embossed cover encased in a silver case. And the book itself, rather like its controversial author, represents something new in cookery books. Ramsay has, of course, made a reputation for himself not just for his considerable abilities as a chef, but as a short tempered martinet, tearing into his luckless students with expletive-filled rage. But that spleen is crucial to the man's philosophy (born out of a desire for perfection), and it is conveyed between the delicious-looking recipes presented here (cooking, as Ramsay forcibly reminds us, can't be made up as you go along -- you've got to work, work, work). The recipes themselves look absolutely amazing, such as pan-roasted fillet of John Dory with Cromer Crab, crushed new potatoes and a basil vinaigrette (and it should be noted that Quentin Bacon's beautiful photographs are a massive asset to the book, doing full justice to the visual appeal of the food). In deserts, too, the aspirational appeal here is impressive -- perhaps most of us would not be able to turn out (without trial and error) a raspberry, lemon and basil millefeuille with milk ice cream that looks quite as breathtaking as it does here, but Ramsay's book is calculated to inspire us. Perhaps reading Chef is the perfect way to help us try to cook like Gordon Ramsay; for most of us, a spell in his restaurant kitchen would mean blood on the floor -- here we can learn from his cookery genius without having to put up with the tirades. What more could any aspiring chef want? --Barry Forshaw
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| Customer Reviews: Read 8 more reviews...
 Some insight into modern euro michelin cooking May 14, 2008
1 out of 1 found this review helpful
Nice pictures.. though a somewhat fawning anonymous commentary leads through the first half of the book and on to the recipes. I have only managed to get around to cooking four or five of the meat/fish courses so far but have found some of the recipes to be incomplete leaving out the odd, often crucial, finishing touch.
It should be said that the recipes in this book have been altered to suit a domestic kitchen and are consequently often not the food that you'd pay 100+ per head for in Royal Hospital Road. Having said that, those I have made so far have been utterly delicious - I would particularly recommend the rabbit confit - triple the amount - stunning!
Highly recommended for the serious cook March 8, 2008
4 out of 5 found this review helpful
I must admit I am a fan of Gordon and what he has acheived. I have had the book 3 weeks and used 2 of the meals thus far. The results astounded me and my dinner guests and they can hardly wait for another invite. The information in the book is excellent and has inspired me to consider greater things. 5 star book :o)
A Michelin Star Book From A Michelin Star Chef February 28, 2008
2 out of 2 found this review helpful
This book is simply stunning. No words can compare it any other cook book I have read before. If you like Gordon Ramsey's cooking, and always wondered what his real food is like, in the stuff that made him the success he is today, then this book is for you. It is about as close as you can come to having the man himself in your kitchen teaching you his recipes. Everyone in this book wouldn't be out of place in the best restaurant.
The recipes are easy to follow, the end products are exquisite, and the whole feel of the book is fantastic. A lovely slip cover, beautiful photos, and illustrations, mouth watering food. This is a Michelin star quality cookbook to the highest order, and anyone who loves food must not be without this superb, and well put together example. All this for an excellent price also. Gordon has done it again. 10/10. 5 Stars doesn't do it justice.
The Gordon Ramsay we have long awaited for! January 14, 2008
3 out of 8 found this review helpful
Quite simply WOW!
This book is a masterpiece.
It is simply a sight to behold.
It just oozes class from the protective sleeve, the photography,the accompanying literature.... and then the recipes.
This is the Ramsay we have been waiting for, we knew it was out there somewhere, and alas here he is.
Unlike his previous books, all great and very good, this steps up into the realms of ( im searching for an analogy here! ok i'll try a car one???? ) A Skoda to a Lambourgini! ( Hope that does it justice.)
For all of the the commercialised Gordon Ramsey, this book gives an insight to why he has the right to be so commercially popular. Achieving 3 michelin stars is no mean feat,and this book shows us how and why he got them, and why Mr Ramsay is the best chef Britain has ever produced.
Of course Marco Pierre White may be the exception, but we shall never know and that is because he dosen't allow us into his personal sanctum the way Gordon has done.
Look at the masterpieces in this food bible, if you can get close.. then my utmost respect to you. You yourself will be a food legend.
Until then , thank you Mr G.Ramsay
A beautiful and classy book January 3, 2008
7 out of 8 found this review helpful
This is one hell of a book.
As someone who isn't a professional cook I write this from a keen home cook's point of view to help others thinking about buying.
First off as everyone has said this isn't for the novice. You will need to be competent in the home kitchen, motivated, not put off by plenty of prep work, ready for many individual sections to a single dish and sometimes long timescales from starting a dish to serving it. It also justifies some top class and specialist ingredients so you may need to go beyond the supermarket to make the most of these recipes.
For me personally, I bought this book because I have lots of "normal" cook books but wanted to challenge myself and raise my game for special occasions and dinner parties.
Much more than a reference, I found the photography and commentary section a real pleasure to read as well as inspiring, motivating and a nice reminder that you are venturing into haute cuisine. I particularly liked the addition of the basics section at the end with Ramsay's own recipes for stocks, dressings, etc. The glossary, while a bit small, may be useful to those who get their coulis and jus mixed up.
Having eaten at Royal Hospital Road it's nice to see Gordon release a book that captures why he's a 3 star Michelin chef.
I'll be following this up with French Laundry.
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