CHEF FOR ALL SEASONS by Gordon Ramsay
once in a while a chef comes along whose personality
and clarity of vision help to revitalize people's interest
in cuisine. Gordon Ramsay is just such a chef,"
lauds Charlie Trotter with regards to one of the hottest
young chefs in the UK and the world. With the success
of his restaurants, Aubergine, Gordon Ramsay and Petrus
in London, the former two each earning Two Michelin
Stars, Gordon Ramsay is in much demand by the media.
Now, professional and serious home cooks alike can tap
into Gordon Ramsay's wealth of culinary expertise and
innovative, tasty recipes through his book 'A Chef for
book is organized into four chapters, representing the
four seasons. Each chapter, Ramsay commences with a
lesson on the season's finest produce. There are all
sorts of interesting bits of information, such as the
history of the produce, where the produce originated,
how long the produce is available, and various techniques
on how to cook the items. Ramsay expresses strong sentiments
about each ingredient, reminiscing on his own experiences
with them from the kitchens of France and his own.
chapters conclude with recipes . . . 'Pillows of
Ricotta Gnocchi with Peas and Feves, Steamed Scallops
and Asparagus with Lemongrass Butter Sauce for Spring.
Linguine in Lobster and Chanterelle Sauce, Trout with
a Lemon and Caviar Sabayon, Sautéed Foie Gras
with Peach Chutney for Summer. Wild Duck Salad with
Hazelnut Dressing for Fall and Woodcock with Caramelized
Parsnips and Chocolate Sauce finally for Winter'.
These are just a few of the many intriguing recipes
in which Ramsay demonstrates both classic and creative
dishes. These recipes are simple enough to cook at home
yet elegant enough to apply professionally.
an era of modern air refrigerated shipping, it is easy
to cook haphazardly out of season. However, with guidance
that such as Gordon Ramsay's 'A Chef For All Seasons'
provides, a cook can learn how to preserve the inherent
quality of natures foodstuffs, thereby bringing forth
the optimal dining experience. Both educational and
inspirational, this book would make a splendid addition
to any cook's culinary library. B.K
supplied courtesy of Global Chefs www.GlobalChefs.com
Hub-UK : email@example.com