- Gebundene Ausgabe: 224 Seiten
- Verlag: Quadrille Publishing; Auflage: 01 (8. September 2000)
- Sprache: Englisch
- ISBN-10: 190275719X
- ISBN-13: 978-1902757193
- Größe und/oder Gewicht: 22,1 x 27,4 x 2,4 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 293.764 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Chef for All Seasons (Englisch) Gebundene Ausgabe – 8. September 2000
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Gordon Ramsay, like Marco Pierre White before him, is the current holder of the position of Top Temperamental Chef in London and the embodiment of that paradox of haute cuisine, under which the most exquisite food emerges from the most furious white-hot hell of the professional kitchen. You wouldn't know it from A Chef for All Seasons, Ramsay's beautiful new collection. All is sweetness and light here. The word "pretty" is occasionally dropped. This may or may not be the result of the moderating influence of Ramsay's co-author, Roz Denny.
The theme of the collection is freshness and seasonality of ingredients, about which Ramsay is "passionate" (unlike, one must assume, all those other tin-opening top chefs). It is arranged by season, with Ramsay introducing each season by discussing his favourite foods, then showing his virtuosity in a set of recipes designed to show them at their best. The recipes are, as you would expect, supremely stylish, but cunningly designed to be simple enough in execution to tempt the home cook. Ramsay and Denny have, for once, actually achieved that rare balance between restaurant and domestic kitchen. Lots of fish recipes, the luxurious use of foie gras, the odd modish touch like crushed peas, desserts made with fashionably unfashionable fruits such as rhubarb and prunes, all make up a delectable set of recipes. --Robin Davidson
"The food is so good and the recipes so easy to follow" - Sunday Telegraph. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.Alle Produktbeschreibungen
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I've noticed a lot of people will give poor ratings to cookbooks like some of those from Gordon Ramsay, Eric Ripert, Thomas Keller, and other high-end chefs because the recipes are difficult to duplicate at home. That's because these books were not meant for home cooks! These books have no place on the shelf of the standard home cook, except as coffee table books. If you love looking through cookbooks you will never cook from, then by all means buy it and do that. But don't expect to buy a cookbook from a top-tier chef and think you can duplicate every recipe. If you could, you would have little reason to visit their restaurants!
If you want to buy a cookbook from a high-level chef like Gordon Ramsay, look for keywords like "Made Easy", "Makes it Easy", "for Friends", "at Home", etc. Most of the time you can tell from a book's title who that book is meant for.
As an aspiring culinary professional, I find this book very delightful. It's not as "high-end" as his book "Three Star Chef", but the recipes are easier to duplicate at home. I would say at least 10% to 20% of the recipes in this book can be duplicated at home by novice cooks. The rest can be made at home by people who have a little more cooking skill, time, and money for high-end ingredients. Not all recipes require truffles or lobster. Some contain common ingredients you can buy in any grocery store.
If you buy this book for what it is, it's a fantastic piece of work... truly five star material. But it's not a book that you would use as a home cook on a regular basis. You're not going to be cooking Wednesday dinner or even Sunday lunch from this book, but you could certainly use it for special occasions. It's also very enjoyable to just read and study!
First off, I must say that I was pleasantly surprised to find out that Chef Ramsay enjoys the flavor of lavender and chocolate as much as I do! I used to make white chocolate and lavender truffles for the spring and I was thrilled to see a recipe for "Mille-Feuille of Chocolate with Lavender": a light dark chocolate ganache with steeped lavender piped over layers of puff pastry. He even serves lavender flavored ice cream on the side! Simply beautiful.
Obviously, the chapters are divided by the four seasons. At the beginning of each chapter, Chef Ramsay informs us as to why the vegetables, fruits and meats belong in each season. Followed are the recipes which may seem a bit daunting to the average chef. As in his other books, there is a good mixture of easy dishes that make this cookbook worth its weight.
Spring recipes that were fun and easy included "Whiting with Lemon and Parsley Crust", "Ricotta Gnocchi with Peas and Fava Beans" and "White Chocolate and Lemon Mousse".
Summer recipes include "Lobster with Mango and Spinach Salad", "Poached Salmon with Gewürztraminer Sauce" and "Loin of Beef with Watercress Puree".
Fall recipes that were a joy to make are "Lentil and Langoustine Soup (I substituted Cray Fish for the Langoustine)", "Tomato and Parmesan Gratinee Tarts" and "Monkfish with Creamy Curried Mussels" (a bit expensive but makes a great romantic dinner for two!). Winter recipes we enjoyed were "Smoked Haddock and Mustard Chowder", "Seafood in Nage with Carrot Spaghetti" (you do have to make the Nage(a vegetable broth) ahead of time but it is totally worth it!) and "Veal Chops with a cream of Winter Vegetables" (we actually substituted the Veal for Chicken and it worked well. Pork chops might also work, but you are not going to get the same texture.)
Again, at the back of the book is a plethora of cooking techniques, broth recipes and miscellaneous kitchen information.