Gordon Ramsay's Great British Pub Food (Anglais) Relié – 5 mars 2009
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Présentation de l'éditeur
In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking.
Pubs were once a place where you could always guarantee good, simple, cheap food and a great Sunday roast, but when the steak houses and fast food chains arrived the good home cooking from the pub kitchens was replaced with tasteless, defrosted meals. Then came the gastropubs, which weren't much better, serving mediocre food at restaurant prices.
That's why when Gordon Ramsay and Mark Sargeant set up the Gordon Ramsay pubs in London they wanted to produce the sort of simple but delicious British classics that warm the cockles of your heart and to serve them at affordable pub prices. Dishes like rich, hearty Chicken and Smoked Bacon Pie, mouth-watering Gloucestershire Sausages with Grainy Mustard Mash and Red Onion Marmalade and indulgent Treacle Tart - classics that have stood the test of time.
Now Gordon has gathered his favourite British recipes into one sumptuous collection so you can invite your friends round, serve some good, English ale and cook the best in traditional pub food classics in your own home.
Biographie de l'auteur
Gordon Ramsay's radical career change at 17 years old led him to London and to huge success as chef, restaurant-empire-builder and TV star. Gordon has published ten bestselling recipe books and has starred in the hugely successful television series Ramsay's Kitchen Nightmares, Hell's Kitchen, The F Word and Gordon Ramsay s Cookalong Live. In 2006 he was appointed OBE.
Mark Sargeant first worked with Gordon Ramsay at Aubergine before spending three years as Sous Chef at Restaurant Gordon Ramsay in Chelsea. He left there to open the highly acclaimed Gordon Ramsay at Claridge's where he is Head Chef. Most recently, Mark has been overseeing the opening of Gordon Ramsay s pubs The Narrow, The Devonshire and The Warrington, which opened to excellent reviews and press coverage.
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Un très beau livre !
Commentaires client les plus utiles sur Amazon.com (beta)
Rather than trusting just the 4 reviews here (as of 1/11/10) I thought I would check on Amazon UK to see what the Brits thought of the book, since it is their food what better place to get an opinion than from the people who eat the dishes regularly.
The reviews are overwhelming positive, no 1 star reviews. One review lists many of the recipes found in the book, having lived in England for a time I can tell you almost all of them are something you would find in an English pub.
You can check out the reviews here:
I will be buying this book.
This book is a definite keeper for us and when we return to the States, will have this on hand to try and recreate the Sunday roasts and the other pub food presented in this book.
My recommendations for anyone trying out the recipes in this book are: read the instructions more than once, make sure you understand the steps, and have all your ingredients prepped and ready to go before you start.
However, it is very easy to look up the conversions (you can do that on google in about 5 seconds) and most of the ingredients can be substituted for items more readily available in the US (the internet is full of sites you can find suggestions for substitutions that will be equally as good)
That being said...
I'd consider myself an average home cook. The culinary knowledge I have is from cookbooks, cooking shows, and trial and error in the kitchen.
Our house is a bit Ramsay crazy. I've made some of his stuff in the past, and I find his recipes very easy to follow and execute. I have yet to make anything out of this cookbook, but I will be making his roast duck and potted duck tomorrow.
I'm thrilled to finally having a go to cookbook, and am planning on ordering more of his in the near future.
I will update when I have made some recipes out of here, and let you all know how it goes.