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Recipes from a 3 Star Chef

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

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Rating: 4.5 out of 5 stars

14 reviews
Sales Rank: 1183

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

Customer Reviews:

Showing reviews 6-10 of 14

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A beautiful and classy book January 3, 2008
8 out of 9 found this review helpful

This is one hell of a book.
As someone who isn't a professional cook I write this from a keen home cook's point of view to help others thinking about buying.

First off as everyone has said this isn't for the novice. You will need to be competent in the home kitchen, motivated, not put off by plenty of prep work, ready for many individual sections to a single dish and sometimes long timescales from starting a dish to serving it. It also justifies some top class and specialist ingredients so you may need to go beyond the supermarket to make the most of these recipes.

For me personally, I bought this book because I have lots of "normal" cook books but wanted to challenge myself and raise my game for special occasions and dinner parties.

Much more than a reference, I found the photography and commentary section a real pleasure to read as well as inspiring, motivating and a nice reminder that you are venturing into haute cuisine. I particularly liked the addition of the basics section at the end with Ramsay's own recipes for stocks, dressings, etc. The glossary, while a bit small, may be useful to those who get their coulis and jus mixed up.

Having eaten at Royal Hospital Road it's nice to see Gordon release a book that captures why he's a 3 star Michelin chef.

I'll be following this up with French Laundry.

5 out of 5 stars

A true masterpiece December 30, 2007
2 out of 4 found this review helpful

The finest chef of his generation produces the finest chefs book of it's generation. Not since Marcos 'White Heat' have we had a glimpse at food of tis quality.
The book is beautifully presented in hadback with a protective shell for good measure, if you ever find the budget or nerve to cook this food dont dirty the book You may never forgive yourself!
The book begins with gordon talking about himsle! (surprise) and the 3* experience. (he does not mention prices but yuou can guess!) For those who have not dines at Royal Hospital Road..... get saving and go! It ios simply the finest dining experience you will ever have. The food is heaven, th serves discreet perfection and the surroundings pure class.

This book is for the more advanced cook however the recipes are explained in full so if you have the passion have a go. Even if you can't cook the food the pictures and text are so amazing that you can dream!

I love his book and will enjoy cooking these new classics for a long time. Gordon has delivered. True Class !

5 out of 5 stars

The best so far December 27, 2007
1 out of 5 found this review helpful

This latest book of Gordon's is truly his best so far.A pure genius who lives truly for the art of cooking to beyond perfection.

5 out of 5 stars

Finally, a book worthy of Ramsay's gifts December 26, 2007
7 out of 10 found this review helpful

Gordon Ramsay is the greatest chef in the UK, and a cookbook that reflects that has been overdue for a long time. We've had quite a lot of rather remedial, entry/intermediate-level cookbooks aimed at the Jamie Oliver market, but little (apart from the excellent 'Secrets') that gives a sense of what the man can really do in a kitchen. This mighty tome is all about that, and the recipes are mouthwatering.

There is nothing here that you can knock up at 6 o'clock on a weekday evening. Everything will take preparation and time and immense care. Most of the recipes rely on having things like real stock handy; you'll need to know how to cook things well in order to pull these off, because there's just no point in assembling all the ingredients for his lamb navarin if you're incapable of getting just the right browned crust on his lamb confit, and so on.

There's a hushed and over-respectful text all about what an amazing chef Ramsay is, written by someone called Tony Turnbull, but Ramsay himself provides some engagingly immodest notes on his own work; for example, he says that although he often changes recipes, in an attempt to make them better, he's stopped changing his signature recipe for seafood ravioli because it couldn't possibly be improved upon.

I fully intend to cook from this book some day - the navarin recipe sounds sumptuous but I'm also drawn to the slow-braised pork belly with langoustines (why has it never occurred to me that pork would go well with shellfish?). Until then it will stand on the shelf just outside my kitchen, intimidating me into taking more care and thinking harder in the kitchen.

It's not fashionable in England to admit that some people are just the best at what they do and that most of us aren't qualified to criticise them, but Ramsay is a world-class cook and the media fuss about his temper is stupid and irrelevant - he didn't get where he is by tolerating laziness and incompetence. (I treasure the moment in 'Hell's Kitchen' when some luckless slacker turned on Ramsay, shouted at him that he was just really mean and nasty, and then stormed out of the kitchen - Ramsay looked slightly stunned, as if nobody had ever done anything so stupid before, and then turned to the rest of the team and announced calmly that the guy was off the team.) Read this book, eat this food and see if you don't agree.

5 out of 5 stars

The what, where,why, how and who of gourmet cuisine. December 6, 2007
3 out of 7 found this review helpful

This must be one of the finest food and recipe books ever published,
truly showing Gordon Ramsay's scientific, artistic and understanding
of the raw materials needed to make outstanding dishes. Even the
photography is superb; and no swearing.