Customer Reviews

Gordon Ramsay's Just Desserts

5 star:		(5)
4 star:		(1)
3 star:		(0)
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1 star:		(0)

 

 

No wonder he's a star in Britain. Fabulous, imaginative recipes covering everything from easy cook basics to recipes you definitely need to practice! Examples - red berries with hibiscus and basil syrup; slow roasted peaches with orange caramel sauce; chocolate and thyme ice cream; apricot and cinnamon mousse; fruit tempura and many more. Not a book for beginners (he is a Michelin 3 Star chef) but very, very good.

I have dismissed his American television persona and concentrated only on his British series with food. A lot of his genius gets lost in translation, I'm afraid. It isn't his fault. It's ours! Instead of letting him perform his genius, we have made a celebrity out of him. For shame! This book is photographed so beautifully that you might forget to read the recipes! And simple they are. Simple and incredibly yummy. His division of sweets is easy-peasy. Oh, that's Jamie. Sorry. You have some summer fruit. Plain. He shows you simple syrups and toppings and cremes that you simply pour over the fruit and you have an incredible dessert that will impress your friends no end. I really like Gordon Ramsay. I do not like the persona we see on American TV. I hope that in the future the powers that be at the networks will let him do what he is best at. Create. Get rid of the young wannabe chefs. Get rid of the screaming. Just let him create. If you love desserts, and want to keep it simple but elegant, and creative, this is your book. I just love it.

I would recommend chef gordon ramsay's pastry book to any person lacking in the pastry field, being a chef myself for many years I found his pastry methods new and not so complicated , some chefs are not so skilled in the pastry side of things , his book encourages you to achieve the confidance to try new recipies with an open mind.

This book is as good as advertised and as other reviewers have stated. Just remember, because it is European, the measurements are grams and milliliters. Don't let that stop you from trying these great recipes. The metric equipment is readily available in most American stores these days. You'll need a scale that weighs in grams (many scales now do both pounds and grams) and a liquid measure for mililitres. Some recipes also call for Tablespoons as well, which may be the European Tablespoon, bigger than American.

This book is full of creative recipes and gorgeous photographs. You know recipes from Gordon Ramsay will always be fabulous!

beautiful as good on pastry as savory love all his books just got all of them