Gordon Ramsay's Fast Food: Recipes from the F Word (Anglais) Relié – 1 juin 2008
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chef. His superb cooking has earned him three Michelin stars at his
celebrated eponymous restaurant in
Chelsea. His other Michelin starred restaurants include Gordon Ramsay at
Claridges, Gordon Ramsay at The Connaught, Petrus at The Berkeley Hotel,
Maze and the Savoy
Grill. In Autumn 2006 he opened his first restaurant in the US - Gordon
Ramsay at The London, in New York. His empire also includes restaurants in
Dubai and Tokyo.
Now a celebrated TV presenter his award-winning TV series include The F
Word, Kitchen Nightmares and Hell's Kitchen (both in the UK and US). His
bestselling books Chef for All Seasons, Just Desserts, Gordon Ramsay's
Secrets, Gordon Ramsay Makes It Easy, Sunday Lunch, and Healthy Appetite have sold over 1.3
million copies worldwide. --Ce texte fait référence à l'édition Relié .
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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 . . .
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.
*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.
*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.
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.