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Gordon Ramsay's Home Cooking: Everything You Need to Know to Make Fabulous Food Hardcover – April 9, 2013
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Food-television enthusiasts familiar with Ramsay’s tough and abrasive broadcast personality may not think of him as a home cook, but the chef sets himself to prove that good cooking need not be complicated or unattainable for the domestic market. He scales beef Wellington back to something more affordable by eliminating foie gras in favor of ham. Coconut pancakes get an added tropical touch topped with mango slices and lime syrup. A hefty dose of chili peppers cuts lamb shanks’ customary richness. Ramsay’s cuisine draws on many traditions. Szechuan peppercorns spice chicken thighs, and chipotle peppers enhance ears of corn in the style of Mexican street vendors. Jamaican jerk chicken lacks no little fire, and even Ramsay’s chocolate mousse has a bit of chili. A section with recipes to serve just two can impress a date with seemingly effortless cooking. Ramsay’s media presence will boost demand for this volume. --Mark Knoblauch
About the Author
Gordon Ramsay is a world-renowned chef who was awarded 3 Michelin stars for his Restaurant Gordon Ramsay in London. As one of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry. Now internationally recognized, Gordon has opened a string of successful restaurants across the globe, from Italy to LA. He also has two top rated shows: Ramsay's Kitchen Nightmares and Hell's Kitchen. His latest show, Masterchef US, is now in its second season, and he is slated to star in a new series, Hotel Hell, slated to air in June 2012. Gordon has also published a number of books, many of which have become best sellers like Gordon Ramsay Makes It Easy to his autobiography, Roasting in Hell's Kitchen.
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Top Customer Reviews
This review is in fact NOT a review or an evaluation of the books. It's only showing the numerous but minor differences between them:
- the first book is the original book published for the UK market (august 2012), the other is an adpatation for the US (april 2013)
- their covers are slightly different but images, texts, page layout, recipes are EXACTLY identical. There is even a matching page to page
- the original uses metric measures (grams, millilitres, cm), the adaptation uses imperial measures (cups, ounces, pounds, inches). Both use tsp and tbsp for small quantities
- the original uses °Centigrade with gas level, the other °Fahrenheit: 200°C/Gas 6 becomes 400°F
- some ingredients are named/translated differently: double cream becomes heavy cream, caster sugar becomes sugar, spring onions become scallions, pak choi becomes bok choy, coriander becomes cilantro, kale becomes swiss chard, plain flour becomes all-purpose flour, fillet of beef becomes beef tenderloin, tenderstem broccoli becomes baby broccoli, chillies becomes chiles, cep mushrooms become porcini, demerara sugar becomes brown sugar, courgette becomes zucchini, cornflour becomes cornstarch, icing sugar becomes confectioner's sugar, bicarbonate of soda becomes baking soda, biscuits becomes cookies, pudding rice becomes short-grain white rice, etc.
- material is named/translated differently: roasting tray becomes roasting pan, cling film becomes plastic film, hob becomes stovetop, fish slice becomes fish spatula, square tin lined becomes square pan lined, proof paper becomes wax paper, tins become cans, muslin becomes cheese cloth, heavy-based pan becomes heavy-bottomed pan, griddle pan becomes grill pan, grill becomes broiler, etc.
- techniques are named/translated differently: fry becomes sauté, etc.
- also: flavoursome becomes flavorful, navarin of lamb becomes lamb stew, Arabic restaurants becomes middle Eastern restaurants, scum becomes foam, popular fish becomes overfish fish, etc.
- the converted quantities in the adaptation are approximative and not always well rounded: 400g asparagus becomes 1 lb, 50 mL sherry vinegar in a vinaigrette becomes 1/4 cup, and probably most conversions of ingredients in metric measurements to cups, etc.
- the adaptation brings sometimes nice but little corrections in the codification of the recipes
- the adaptation has more entries in its index
If you ask me which version I prefer ? Not easy to say! Probably the original one with the exact original metric measures. But it's a matter of taste ...
The book is beautifully done with high quality binding.
Great pictures of the food
Recipes are clear, concise, super easy to follow and most require very minimal prep.
Uses everyday foods that most people have in their kitchens or can acquire at their local grocery stores.
The writing is a joy to read and shows Gordon’s love of food.
Many of the recipes are bland and not worth making again.
Seems the recipes were converted from metric and there are many errors.
Many recipes use the same ingredients (anchovies for example) over and over again. Gets repetitious.
Red Mullet with Asian Sauce
Chicken with Garlic and Chestnut Stuffing
Slow Braised Stuffed Lamb Breast
North African Eggs
Mushroom and Leek Pasta
Grilled Pineapple with spiced Caramel
Recipes that Need Work:
Slow-Cooked Fiery Lamb (no fire, too salty)
Raspberry Cheesecake (Lacking raspberry flavor)
Fish Pie (I love seafood but this was something the 4 of us who tried it would not eat again)
Pork Chops with peppers (Pretty bland)
Sichuan Chicken Thighs (I hate to say this but most of his Asian recipes are pretty blah, the two exceptions were the Miso Salmon and red mullet)
Leek and Gruyere Rosti with fried egg (wrong potatoes, tarragon didn’t work well with it, too much fat)
Corn Fritters (fritters were too thick and doughy and not enough seasoning)
Green Bean salad with Mustard Dressing (Way too much dressing)
Fresh shrimp rolls (too many fresh herbs – focus on one main herb and a background herb, bay shrimp were blah, needs at least a 45 count butterflied shrimp for good flavor)
Olive, Tomato, and Rosemary Focaccia (This was not focaccia, hard edges, heavy dense bread)
So why two stars? Because 50% of the recipes I’ve tried in the book are not worth making again. The failure rate is just too high. Sorry Gordon.
I bought this for my Kindle anyway, because now I have a portable version on my phone, and I can decide what to make before I go home, and look at the ingredients when I go shopping. It's also more convenient to have the measurements in ounces and the temperatures in Fahrenheit instead of Centigrade, but there are a few omissions to the translation, so be on the alert if a temperature seems too low (if it's below 300, it's in centigrade).
I love all of Ramsay's cookbooks. The recipes are easy to make and each one tastes delicious. The presentation is well-designed and easy to read. His timing estimates are always right on the money. My only quibble with the books is that there is duplication of recipes from one book to another. That being said, this is the biggest and most complete, and offers a wide range of recipes and ingredients, I have made approximately a 20% of them at this point - all to rave reviews. Highly recommended if you don't already have the 2012 book.