Gordon Ramsay Makes it Easy (Anglais) Broché – 18 août 2006
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Présentation de l'éditeur
International superstar chef Gordon Ramsay scored a huge hit this past summer with his Fox-TV reality show, “Hell’s Kitchen,” which showcased both his formidable cooking skills and his infamous temper. Now this three-star Michelin chef is showing a different side in Gordon Ramsay Makes It Easy, his first cookbook geared specifically to the needs of the home cook, with simple, accessible recipes that take very little time to make. This gorgeous-looking book is packed with 200 color photographs and makes a great gift for cooks of all levels and of course fans of the TV show. A free bonus DVD is included with the book, featuring exclusive footage of Gordon cooking recipes from the book in his own home kitchen.
Gordon Ramsay (London, UK), with eight restaurants, is Britain’s most highly acclaimed chef and restauranteur and the only London chef to have been awarded a three-star Michelin rating. He is also the author of In the Heat of the Kitchen. His other hit U.K. television shows, “Ramsay’s Kitchen Nightmares” and “Ramsay’s Boiling Point,” can be seen in the U.S. regularly on BBC-America.
Biographie de l'auteur
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This is written in the metric system but a digital kitchen scale helps. Conversions are easy to make when exact measurements are important.
Making it easy looks ultra simple but that doesn't make these recipes any less tasty.
Another reason I chose this book over some of the others is because it included all meals, which I thought she'd like better than one of the other 'specialty' books (such as the just desserts one). It has a good mix of meals and recipes and I believe the value was there for what is included. I also loved that it came with both forms of measurements - metric and imperial, which I also like to refer to as US because we are one of the only countries that don't use the metric system, so it's great to have both. I love that the publishers thought of everybody that may purchase this book, so they have the option to use the system they know.
Outside of that, I was disappointed that although it was a new copy, it came folded, bent and warped. I know this isn't to do with the book itself, but I wanted to point it out (with pictures) so others can see what theirs may come to them like. It doesn't stop the book from being read/used though, which is the main point of the book.
Being a huge fan of Ramsay's no nonsense style, this book hit the spot. Nothing earth shattering in terms of recipes or whatnot but very useful tips in down to earth style."
When I first glanced through the book it appeared to be a waste - ingredients that I don't like or never heard of or can't find at my store. Then I sat down to really take a good look at each one and see if there wasn't something in there.
I saw how I could substitute here & there and still end up with something pretty good. The flavors may not be exactly what Chef Ramsey intended, but it will still be good. The book even encourages some substitutions: snapper is suggested instead of mullet. I can also use the internet to find acceptable options - instead of crème fraîche (which I can't find locally), I can use Crema Mexicana (locally available).
Some of things that I normally would not eat, I'm going to try anyway - just to see if the way they are prepared makes a difference. All I have to loose is one lousy dinner. I may find some new favorites in the process. Already I have found out there is at least one way that I will eat eggplant - something I normally avoid. Now there are about 2/3 of the recipes that I have marked to try at least once.
I tried 3 of the recipes so far: a main, a side and dessert. All three had easy to follow directions and came out pretty much as showed in the pictures. All of the techniques are easy enough for someone new to the kitchen. Above all it was simple food with great flavors. I also liked the back section talking about what's in his kitchen. While my kitchen will never be on that level, I did find a few things that I will add to mine.
Other reviews say this is for the "novice". I guess they mean novice Chef. I'm sure most home cooks will enjoy this book - from the brand new beginner to a more seasoned home cook. As has been pointed out, if you are a Chef, these recipes are likely a refresher for you.
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