Customer Reviews

Recipes from a 3 Star Chef (UK Hardcover Import) Ramsay

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

 

 

I HAVE JUST GOT GORDON RAMSEY'S 3 STAR CHEF , WOW , TOTALLY BEAUTIFUL I HAVE NOT COOKED FROM IT YET BUT I WOULD RATE IT ON PAR WITH OR ABOVE ANY OTHER ONE OF THE BEST COOK =BOOKS OUT THERE IE; THE FRENCH LAUNDRY, THE ART OF AUROLE , A RETURN T0 COOKING , BOUCHON , NOBU WEST , DANIEL BOULUDS COOKING IN NYC, OR ANY OF CHARLIE TROTTERS AMAZING BOOKS . HIS DEDICATION TO PERFECTION IS DISPLAYED ON EACH PAGE AMUSE TO DESSERT , AND HE IS ACTUALLY AS GOOD OF A PASTRY CHEF AS SAVORY -WD MAR2408 DENVER CO

Finally Gordan Ramsey has made a cookbook that lets one look over his shoulder into one of his restaurants (3 Michelin stars none the less) instead of the previous "celebrity chef" books (his and others) that are for people that like the pretty pictures and basic cooking.
There are 16 starters 17 main courses and 17 dessert recipes.
The recipes are each broken down with the suggested order for preparation as well as helpful tips like items that can be prepared in advance and how to assemble the finished dish.
This isn't a book for fans of "30 minute meals" but for those confidant in their abilities and the desire to push their cooking to another level, this is a stunning book.

I opened this book and was floored by the beauty of the presentations and the photography of it. Very inspiring to say the least! I would buy this book on those grounds alone. I haven't found the recipes particularly difficult to follow and I would not consider myself anywhere near being a chef. If you want to see some inspiring creations, this is a good place to go.

I own several of his mostly mediocre paperback cookbooks and was looking forward to the "real"
Gordon Ramsay, 3 star chef. The book comes beautifully packaged, costs a few beautiful dollars and contains nothing for the average or above average home cook to take from. These are strictly restaurant recipes to be executed in a restaurant environment. Many of the ingredients are hard to come by, at least in this country and the presentation of the dishes will require a full staff.
There are other restaurant cookbooks far more helpful, for example Alfred Portale's Gotham. He offers alternate presentations to his over the top designs for us mere mortals and the recipes are written with a home cook in mind. Or, how about Thomas Keller's French Laundry, it offers lessons in basic procedures and then builds on it. I don't know about the rest of the world, but I buy celebrity cook books to look at the pretty pictures, learn some new tricks, try a few new recipes just for fun and hope that maybe one will become a keeper.
Gordon's book does not fit any of the criteria.