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Recipes from a 3 Star Chef

Author: Gordon Ramsay
Publisher: Quadrille Publishing Ltd
Category: Book

List Price: ~~Ł40.00~~
Buy New: Ł17.99
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New (31) Used (5) from Ł15.27

Rating: 4.5 out of 5 stars

14 reviews
Sales Rank: 341

Format: Illustrated
Media: Hardcover
Pages: 224
Shipping Weight (lbs): 5.6
Dimensions (in): 13.6 x 10.4 x 1.5

ISBN: 1844005003
EAN: 9781844005000
ASIN: 1844005003

Publication Date: October 5, 2007
Availability: Usually dispatched within 1-2 business days

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Editorial Reviews:

Amazon.co.uk
Gordon Ramsay: Chef has to be one of the most sumptuous cookery books ever produced: massive and imposing, with a silver-embossed cover encased in a silver case. And the book itself, rather like its controversial author, represents something new in cookery books. Ramsay has, of course, made a reputation for himself not just for his considerable abilities as a chef, but as a short tempered martinet, tearing into his luckless students with expletive-filled rage. But that spleen is crucial to the man's philosophy (born out of a desire for perfection), and it is conveyed between the delicious-looking recipes presented here (cooking, as Ramsay forcibly reminds us, can't be made up as you go along -- you've got to work, work, work). The recipes themselves look absolutely amazing, such as pan-roasted fillet of John Dory with Cromer Crab, crushed new potatoes and a basil vinaigrette (and it should be noted that Quentin Bacon's beautiful photographs are a massive asset to the book, doing full justice to the visual appeal of the food).

In deserts, too, the aspirational appeal here is impressive -- perhaps most of us would not be able to turn out (without trial and error) a raspberry, lemon and basil millefeuille with milk ice cream that looks quite as breathtaking as it does here, but Ramsay's book is calculated to inspire us. Perhaps reading Chef is the perfect way to help us try to cook like Gordon Ramsay; for most of us, a spell in his restaurant kitchen would mean blood on the floor -- here we can learn from his cookery genius without having to put up with the tirades. What more could any aspiring chef want? --Barry Forshaw

Customer Reviews: Read 9 more reviews...

2 out of 5 stars

Not a regular book July 7, 2008
1 out of 5 found this review helpful

This book is perhaps (I do not agree) beautiful, but it's place is not on a coffee table. It is NOT an art book.
I do love to read food literature in the kitchen or in bed, this one will not work there. I am disappointed at the format, huge, oversized and...pompous, so are the photos, most of them totally uninteresting. It should be more down to earth if it is meant for reading. Resize if considering reprint?

4 out of 5 stars

Some insight into modern euro michelin cooking May 14, 2008
2 out of 2 found this review helpful

Nice pictures.. though a somewhat fawning anonymous commentary leads through the first half of the book and on to the recipes. I have only managed to get around to cooking four or five of the meat/fish courses so far but have found some of the recipes to be incomplete leaving out the odd, often crucial, finishing touch.

It should be said that the recipes in this book have been altered to suit a domestic kitchen and are consequently often not the food that you'd pay 100+ per head for in Royal Hospital Road. Having said that, those I have made so far have been utterly delicious - I would particularly recommend the rabbit confit - triple the amount - stunning!

5 out of 5 stars

Highly recommended for the serious cook March 8, 2008
5 out of 6 found this review helpful

I must admit I am a fan of Gordon and what he has acheived. I have had the book 3 weeks and used 2 of the meals thus far. The results astounded me and my dinner guests and they can hardly wait for another invite. The information in the book is excellent and has inspired me to consider greater things. 5 star book :o)

5 out of 5 stars

A Michelin Star Book From A Michelin Star Chef February 28, 2008
3 out of 3 found this review helpful

This book is simply stunning. No words can compare it any other cook book I have read before. If you like Gordon Ramsey's cooking, and always wondered what his real food is like, in the stuff that made him the success he is today, then this book is for you. It is about as close as you can come to having the man himself in your kitchen teaching you his recipes. Everyone in this book wouldn't be out of place in the best restaurant.

The recipes are easy to follow, the end products are exquisite, and the whole feel of the book is fantastic. A lovely slip cover, beautiful photos, and illustrations, mouth watering food. This is a Michelin star quality cookbook to the highest order, and anyone who loves food must not be without this superb, and well put together example. All this for an excellent price also. Gordon has done it again. 10/10. 5 Stars doesn't do it justice.

5 out of 5 stars

The Gordon Ramsay we have long awaited for! January 14, 2008
3 out of 8 found this review helpful

Quite simply WOW!

This book is a masterpiece.

It is simply a sight to behold.
It just oozes class from the protective sleeve, the photography,the accompanying literature.... and then the recipes.

This is the Ramsay we have been waiting for, we knew it was out there somewhere, and alas here he is.
Unlike his previous books, all great and very good, this steps up into the realms of ( im searching for an analogy here! ok i'll try a car one???? ) A Skoda to a Lambourgini! ( Hope that does it justice.)

For all of the the commercialised Gordon Ramsey, this book gives an insight to why he has the right to be so commercially popular. Achieving 3 michelin stars is no mean feat,and this book shows us how and why he got them, and why Mr Ramsay is the best chef Britain has ever produced.

Of course Marco Pierre White may be the exception, but we shall never know and that is because he dosen't allow us into his personal sanctum the way Gordon has done.

Look at the masterpieces in this food bible, if you can get close.. then my utmost respect to you. You yourself will be a food legend.

Until then , thank you Mr G.Ramsay