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Gordon Ramsay's Fast Food Hardcover – March 28, 2008


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Product Details

  • Hardcover: 256 pages
  • Publisher: Key Porter Books; 1St Edition edition (March 28, 2008)
  • Language: English
  • ISBN-10: 1554700647
  • ISBN-13: 978-1554700646
  • Product Dimensions: 10.1 x 8.3 x 1.3 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #651,467 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

GORDON RAMSAY's sublime cooking has consistently earned him Michelin stars at his celebrated, eponymous London restaurant in Chelsea, and he has extended his superlative cooking franchise to New York, Paris, and Los Angeles. Now a celebrated TV personality, his award-winning TV series include The F Word, Kitchen Nightmares and Hell's Kitchen. His bestselling books have sold more than 1.3 million copies worldwide. He lives in London, England.

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Customer Reviews

3.9 out of 5 stars
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Most Helpful Customer Reviews

133 of 136 people found the following review helpful By Dave English VINE VOICE on April 24, 2008
Format: Hardcover Verified Purchase
This shouldn't be your first -- or your only -- cooking book. It just ain't a comprehensive everyday kind of tome. But it is a great book for people that want to create high-end food that is fresh and modern -- and do it quickly. I've already cooked several of the recipes, including breakfast eggs, dinner lemon chicken and spiced pan-roasted apples/pears. All have been a real treat. Using fresh ingredients and quick cooking you end up with real tasty stuff. Many of the recipes have a long-ish list of ingredients, but none are very hard to prepare. You will impress anyone you are cooking for with this book.

Good stuff: Covers large range of meals, soup to seafood to meat to vegetable sides to amazing fruit desserts. Excellent photographs. Clear directions. Quality of the finished products. Lack of TV star chef fluff. Originality of the dishes. American kitchen measures. For cooking several of the recipes together as an integrated dinner he includes a really useful timeline listing what to do in what order to make the whole dinner. Brilliant!

Not perfect: Would like more of Gordon's wisdom in picking out the best fresh ingredients. Gordon is British and trained in France, so some things slipped through US editing, like using crème fraîche or Calvados. This is not a diet book.

Overall: Yum! Fancy dishes sure to delight. Cooked Fast. Tasting Fresh. All the better because they are real cooking. I'm off to make sautéed scallops with corn salsa followed by caramelized banana split. It will all be ready in 40 minutes, guessing half an hour the second time I do it . . .
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46 of 47 people found the following review helpful By annie.nz on May 22, 2008
Format: Hardcover
This book is going on my shelf with the half dozen or so cookbooks I intend to keep till I'm carted out of the house feet first.

With a few storecupboard exceptions such as canned beans, canned tomatoes, and bottled ready-roasted peppers, all of the main ingredients for the recipes are fresh. The recipes are indeed easy and fast, and really, really appetising. Unlike my experience with most cookbooks.

Like most English cookbooks, there is a reasonable number of seafood recipes, which I guess reflects the high proportion of coastline to land area in the UK, and that fact that transport of fresh fish inland is quick (and the fish therefore reasonably good) because of the short distances involved. However, there are twice as many 'main' recipes based on meat, poultry, cheese, eggs, vegetables or grains, so even if you don't like fish or can't access very fresh seafood, there's still plenty of choice.

There isn't a high proportion of esoteric ingredients required - this isn't one of those books where every single recipe seemingly requires another few exotic ingredients to be bought.

The recipes are suitable for home use and for entertaining.
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49 of 51 people found the following review helpful By B. Lott on July 25, 2007
Format: Hardcover
This is by far the best cookbook I own. His recipes are all quick to make but taste like you spent hours. He uses an easy to understand approach to his recipes plus gives you a list of common things that everyone should keep in their kitchen for quick gourmet meals. We've cooked for friends with these recipes on several occasions and they keep asking when they can come back!
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29 of 30 people found the following review helpful By Jonathan on June 10, 2008
Format: Hardcover
The single most benefit I have found from this cookbook is learning new and unusual flavor combinations that I would never have thought of. This isn't a technical manual for cooking, meaning that you should be somewhat experienced with cooking. For example, some recipes call for you to simply "cook" the meat on both sides until golden brown; it's up to you to determine the heat setting and length of time. That being said, I'll go into my likes and dislikes now.

Likes:
*Great and unique methods of combining just a few simple ingredients to make restaurant-quality meals.
*Most of the recipes take 30 min. to an hour (including prep time).
*Some of the recipes use many of the same ingredients and go well together so that you don't end up buying a large package of some ingredient just to use a little bit and throw the rest away.
*There's a full appendix on how to make your own sauces and stocks.
*He has provided both individual recipes and full-length menus for various seasons/events/themes.

Dislikes:
*The only things I don't like are the recipes calling for creme fraiche--something I can't buy where I live. I will try to make my own, though, so I won't get discouraged. And although some of the other ingredients in the book may seem exotic, many can be found at smaller ethnic markets around town.

Conclusion:
If you're comfortable with basic elements of cooking (e.g. sauteeing, deglazing and reducing a pan to make a sauce, etc.) then you will love this book.
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11 of 11 people found the following review helpful By csteve16 on December 29, 2008
Format: Hardcover
Having trawled through several of Gordon's cookbooks, I decided that I just wouldn't get any because I wouldn't make most of the recipes within them. This one is different. The food is more 'home cook' rather than 'posh restaurant' but is still very impressive. A lot of hours have gone into the design work in the book. It contains 5 fast recipes for each - soups, starters, antipasti, salads, sandwiches, eggs, working lunches, pasta, shellfish, vegetarian, fish, meat, side dishes, fruity desserts, and creamy desserts, and then also includes menus for complete meals (including recipes) - light and healthy; morocco; country; italian; fish and chips; outdoor eating; mexican; easy for a crowd; tapas spread; cheap and cheerful; summer; indian; thai; sunday lunch and fast drinks party. You get quite a few recipes and tips for your money. If you only invest in one Gordon cookbook, this is probably the best so far.
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