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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: £20.00
You Save: £20.00 (50%)
New (22) Collectible (1) from £20.00
Avg. Customer Rating:  17 reviews
Sales Rank: 797
Format: Illustrated
Media: Hardcover
Pages: 224
Shipping Weight (lbs): 5.6
Dimensions (in): 13.6 x 10.3 x 1.4
ISBN: 1844005003
EAN: 9781844005000
ASIN: 1844005003
Publication Date: October 5, 2007
Availability: Usually dispatched within 24 hours
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| Customer Reviews:
 The best so far December 27, 2007
1 out of 5 found this review helpful
This latest book of Gordon's is truly his best so far.A pure genius who lives truly for the art of cooking to beyond perfection.
Finally, a book worthy of Ramsay's gifts December 26, 2007
7 out of 10 found this review helpful
Gordon Ramsay is the greatest chef in the UK, and a cookbook that reflects that has been overdue for a long time. We've had quite a lot of rather remedial, entry/intermediate-level cookbooks aimed at the Jamie Oliver market, but little (apart from the excellent 'Secrets') that gives a sense of what the man can really do in a kitchen. This mighty tome is all about that, and the recipes are mouthwatering.
There is nothing here that you can knock up at 6 o'clock on a weekday evening. Everything will take preparation and time and immense care. Most of the recipes rely on having things like real stock handy; you'll need to know how to cook things well in order to pull these off, because there's just no point in assembling all the ingredients for his lamb navarin if you're incapable of getting just the right browned crust on his lamb confit, and so on.
There's a hushed and over-respectful text all about what an amazing chef Ramsay is, written by someone called Tony Turnbull, but Ramsay himself provides some engagingly immodest notes on his own work; for example, he says that although he often changes recipes, in an attempt to make them better, he's stopped changing his signature recipe for seafood ravioli because it couldn't possibly be improved upon.
I fully intend to cook from this book some day - the navarin recipe sounds sumptuous but I'm also drawn to the slow-braised pork belly with langoustines (why has it never occurred to me that pork would go well with shellfish?). Until then it will stand on the shelf just outside my kitchen, intimidating me into taking more care and thinking harder in the kitchen.
It's not fashionable in England to admit that some people are just the best at what they do and that most of us aren't qualified to criticise them, but Ramsay is a world-class cook and the media fuss about his temper is stupid and irrelevant - he didn't get where he is by tolerating laziness and incompetence. (I treasure the moment in 'Hell's Kitchen' when some luckless slacker turned on Ramsay, shouted at him that he was just really mean and nasty, and then stormed out of the kitchen - Ramsay looked slightly stunned, as if nobody had ever done anything so stupid before, and then turned to the rest of the team and announced calmly that the guy was off the team.) Read this book, eat this food and see if you don't agree.
The what, where,why, how and who of gourmet cuisine. December 6, 2007
3 out of 7 found this review helpful
This must be one of the finest food and recipe books ever published,
truly showing Gordon Ramsay's scientific, artistic and understanding
of the raw materials needed to make outstanding dishes. Even the
photography is superb; and no swearing.
3 starred book for a 3 starred Chef November 9, 2007
21 out of 27 found this review helpful
I am a fan of Gordon Ramsey - his passion and search for perfection is truely inspirational. Unlike his previous Made Easy and F-Word books (and most like his early book "Passion for Flavour"), this book is pitched at the foodie in all of us. It is based on food served at his 3 Michelin starred restaurant in Chelsea, London. This book oozes class, from its slip case to quality production throughout - best of all though, the food looks absolutely stunning. The photography, by Quentin Bacon, is worthy of the production Ramsey has achieved on the plate - from Ravioli of Lobster, Pan Roasted fillet of halibut to the (oh my God!) amazing desserts. The raspberry, lemon and basil millefeuille is a work of art!
This level of food, for the home cook like me, can be very intimidating. How can I possibily make this food? This brings me to the whole crutch of the book. As a photoessay on the quality of Ramseys food it works beautifully but does it work as a cook book for the amateur? As my first dip into the book I cooked the Roast Venison as main and then the Pineapple soup and Toffee souffle as dessert. I am happy to report that the recipes are clearly laid out (I recommend that you read them throughly a few times before you start - there can be a lot going on in the recipes). I particulary like the bullet point-like sentences that are incredibily helpful when the pans are bubbling away and you need a quick reminder.
Best of all, the recipes worked! I had never made souffle before but my souffle rose really nicely and tasted great on the night. I think this is crucial to what Gordon Ramsey is doing in his recipe books and I think perfected in the current book: giving the amateur cook an opportunity to share in his incredible talent and achieve delicious food. I want to visit his 3-stared Chelsea restaurant to compare my creations with his!
This inspirational book should become a classic. My first Michelin star is on the way!
Thanks for reading my views
Jonathan
Not for the faint of heart October 12, 2007
40 out of 49 found this review helpful
Let's get this straight. If you are considering purchasing this book, you have to posses a little more than the ability to make a piece of toast and boil and egg as this is not exactly Delia.
Having purchased this book and subsequently stared at it with affection on the coffee table for little over a week, I felt ready to get stuck into the recipes. If you feel confident enough in your abilities to cook good food and follow recipes, this book will not disappoint in any way shape or form. The recipes are given step by step and are incredibly easy to follow and guidelines for preparing ahead and final assembly are always on hand.
If you are ready to take the next giant leap of faith and start serving food of restaurant quality (I say this as noone will reproduce 3* food in a home kitchen) then this and The French Laundry cookbook are must haves.
Gordon: well done on producing the book that a lot of people have wanted!
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