A Chef for All Seasons

Rating:
3/5,
Buy Now:
Amazon.com
Price:
$61.03
By:
Ten Speed Press
  • Known for his irresistible dishes and volatile public persona, Gordon Ramsay is London ’s most talked-about chef, an international sensation whose eponymous restaurant boasts three coveted Michelin stars. Now, Gordon is becoming a household name across the Atlantic, with the U.S. premiere of his hit reality show, Hell ’s Kitchen. In this new paperback edition of his seminal cookbook A CHEF FOR ALL SEASONS, he shares 100 recipes that embody his commitment to working with ingredients in their prime. Each chapter is dedicated to one of the four seasons, with detailed descriptions of key ingredients and recipes that utilize them in delicious, often unexpected combinations. Accompanied by lush color photography, Gordon ’s expert culinary advice and seasonal musings will enlighten and seduce the senses year round.
  • Author:
    Gordon Ramsay
    Binding:
    Hardcover
    Dewey Decimal Number:
    641
    EAN:
    9781580082341
    ISBN:
    1580082343
    Label:
    Ten Speed Press
    Languages:
    English
    List Price:
    $35.00
    Manufacturer:
    Ten Speed Press
    Number Of Items:
    1
    Number Of Pages:
    224
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2000-09-01
    Publisher:
    Ten Speed Press
    Studio:
    Ten Speed Press
    Title:
    A Chef for All Seasons
    Release Date:
    2000-09-01

Recent User Reviews

  1. mapostol
    "Gordon Ramsay: A Chef For All Seasons"
    3/5,
    What made me want to check out this book was the forward by Charlie Trotter. Not only is this book published by the venerable Ten Speed Press, which also publishes Trotter's books, but the styling reminded me of Trotter's books. I'd never heard of Gordon Ramsay before, and no wonder, he lives in the U.K. (One U.K. magazine I was reading referred to him as the "angry chef")


    That said, the book is divided up into sections one for each season. He begins each section with notes about the ingredients of that particular season. Spring, for example, has recipes for Spring Pea Soup Steamed Scallops and Asparagus with Lemongrass Butter Sauce and Sirloin of New Season's Lamb with Lentils. There were many more recipes that sound just as delicious.

    I made the Roasted Figs with Cinnamon Shortbreads and the Salad of Avocado and Crab with Pink Grapefruit Dressing. Both were a hit with me. That they were easy to make is another plus. The salad's presentation was a slight nod to Charlie Trotter's circular towers. The recipes had ingredients that are easily obtained or substituted. The recipes were well written and didn't have too many steps to them.

    Surprisingly, the recipe's measurements conformed to American standards. I was surprised to see cups and tablespoons instead of metric measurements. A concession to the American publisher perhaps? There are still many more recipes that I would like to make: Oven-Roasted Caramel Bananas en Papillote Wild Duck with Hazelnut Dressing Pear, Honey, and Lime Cake. So, seek this book out and take a look for yourself. You might be similarly inspired.

Comments

To post comments, simply sign up and become a member!