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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: £19.95
You Save: £20.05 (50%)
New (26) Collectible (1) from £19.95
Avg. Customer Rating:  15 reviews
Sales Rank: 857
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 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
11 out of 13 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.
A true masterpiece December 30, 2007
2 out of 4 found this review helpful
The finest chef of his generation produces the finest chefs book of it's generation. Not since Marcos 'White Heat' have we had a glimpse at food of tis quality.
The book is beautifully presented in hadback with a protective shell for good measure, if you ever find the budget or nerve to cook this food dont dirty the book You may never forgive yourself!
The book begins with gordon talking about himsle! (surprise) and the 3* experience. (he does not mention prices but yuou can guess!) For those who have not dines at Royal Hospital Road..... get saving and go! It ios simply the finest dining experience you will ever have. The food is heaven, th serves discreet perfection and the surroundings pure class.
This book is for the more advanced cook however the recipes are explained in full so if you have the passion have a go. Even if you can't cook the food the pictures and text are so amazing that you can dream!
I love his book and will enjoy cooking these new classics for a long time. Gordon has delivered. True Class !
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.
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