Overview
A Food & Wine Top Cookbook of the YearKnown 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 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, such as:SPRINGAsparagus Soup with Fresh Cheese Cro?ã?°tesSea Trout with Crushed Fresh PeasSUMMERLobster with Mango and Spinach SaladCherry Soup with Caramel-Balsamic Ice CreamFALLWarm Salad of Squab with Honey-Soused VegetablesMeringues with Vanilla and Autumn Berry CreamWINTERFennel Soup with Baby ClamsVeal Chops with a Cream of Winter VegetablesThese innovative and invigorating recipes have been carefully written to ensure usability for home cooks, allowing you to experience nature'¬?s bounty and variety at the peak of perfection. Accompanied by gorgeous color photography by Georgia Glynn Smith, Gordon'¬?s expert culinary advice and seasonal musings will enlighten and seduce the senses year round.Synopsis
A Food & Wine Top Cookbook of the YearKnown for his irresistible dishes and volatile public persona, Gordon Ramsay is Londons 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, Hells Kitchen. In 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, such as:SPRINGAsparagus Soup with Fresh Cheese Cro?ã?°tesSea Trout with Crushed Fresh PeasSUMMERLobster with Mango and Spinach SaladCherry Soup with Caramel-Balsamic Ice CreamFALLWarm Salad of Squab with Honey-Soused VegetablesMeringues with Vanilla and Autumn Berry CreamWINTERFennel Soup with Baby ClamsVeal Chops with a Cream of Winter VegetablesThese innovative and invigorating recipes have been carefully written to ensure usability for home cooks, allowing you to experience natures bounty and variety at the peak of perfection. Accompanied by gorgeous color photography by Georgia Glynn Smith, Gordons expert culinary advice and seasonal musings will enlighten and seduce the senses year round.
New York Times - Marian Burros
Gordon Ramsay, a Chef for All Seasons, about and by England's chef of the moment. The book, published first in England and now here by Ten Speed Press, has, like other oeuvres de chef, gorgeous pictures that make you reach for a pan. But this one has things going for it that the othercookbooks do not. For one, the reader does not have to be a highly skilled kitchen technician. Because Mr. Ramsay's eponymous restaurant in London has two Michelin stars, I assume the dishes he presents there are considerably more sophisticated than those in the book. For the home cook, having simpler recipes is not such a bad thing. Most of Mr. Ramsay's recipes are easy to do...
Editorials
Marian Burros
Gordon Ramsay, a Chef for All Seasons, about and by England's chef of the moment. The book, published first in England and now here by Ten Speed Press, has, like other oeuvres de chef, gorgeous pictures that make you reach for a pan. But this one has things going for it that the othercookbooks do not. For one, the reader does not have to be a highly skilled kitchen technician. Because Mr. Ramsay's eponymous restaurant in London has two Michelin stars, I assume the dishes he presents there are considerably more sophisticated than those in the book. For the home cook, having simpler recipes is not such a bad thing. Most of Mr. Ramsay's recipes are easy to do...—New York Times