Look at the images, read the recipes, and just imagine their incredible, mouthwatering taste. These 100 dishes from hot chef Gordon Ramsay radiate an ethereal lightness and outstanding intensity of flavor. Using only the freshest ingredients, minimal butter, and the cleanest, deepest stocks as a base, he conjures up sublime food that never fails to excite the palate. Best of all, Ramsay has adapted many of his most renowned recipes for the domestic kitchen—including Cappuccino of Roasted Langoustine and Lentils, Tortellini of Ratatouille with Sauce Gazpacho, and Crème Brulée with Roasted Rhubarb. All the essential techniques are beautifully explained, and the on-the-page menu includes soups, starters, pastas and risottos, vegetables, fish and seafood, meat, game and poultry, desserts, and ice creams and sorbets.
Not practical I LOVE Gordon Ramsay. My boyfriend purchased this cookbook and also Gordon Ramsey Makes it Easy. This book is filled with items I would never dare even eat ex: roasted rabbit salad, a fish called Dorade, venison, lamb, etc. etc. I think his work is marvelous but this book is not for your everyday cook. If you enjoy Gordon as much as I do, the best practical cookbook he has out is Gordan Ramsey makes it easy.
GORDON & OTHER SIX LETTER WORDS. OF HIS MANY COOK BOOKS PASSION FOR FLAVOR IS NOT HIS BEST - HOWEVER IN SAYING THAT, HIS SELECTION OF RECIPES IS MORE OBSCURE THAN CLASSIC - ON TURNING EACH PAGE YOU HOPE TO RUN ACCROSS A DISH YOU CAN'T WAIT TO COOK INSTEAD THE PAGES KEEP TURNING WTH NO REAL EXCITEMENT OR TITILATION.
HIS REAL GIFT TO THE READER IS HOW TO DEVELOP SKILLS IN PRODUCING THE BASIC GROUNDWORK ON WICH TO BUILD FLAVOR IF YOU DIDN'T ALLREADY KNOW HOW TO MAKE A TOMATO CONCASSE OR CREME PATISSERIE THIS BOOK IS INVALUABLE - MUCH OF THE INGREDIENTS FOR SOME OF HIS DISHES WILL BE HARD IF NOT IMPOSSIBLE TO FIND IN THE STATES - IE; RED MULLET - BRILL - GOOSE FAT - PARTRIDGE ETC IF YOU CAN FIND THEM EXPECT TO PAY HANDSOMLY - NEARLY EVERY RECIPE INVOLVES LARGE QUANTITIES OF EXPENSIVE GOODIES. MY FIRST SHOT AT ONE OF BIG BOYS RECIPES WAS HIS RABBIT/CABBAGE/CEPES TERRINE - IT COST A SMALL FORTUNE - TOOK HOURS TO MAKE BUT SURPRISINGLY IT TURNED OUT GREAT. SO RAMSAY FANS GIRD UP YOUR LOINS FOR THIS BOOK BUT REMEMBER DON'T GO INTO ESCROW PAYING FOR THE INGREDIENTS. BEAUTIFUL PHOTOGRAPHY AS CAN BE EXPECTED - BUT IN MY OPINION I COULD OF DONE WITH SOME MORE EXCITING AND LESS EXPENSIVE RECIPE SELECTIONS - A BOOK YOU WOULD USE TWICE A WEEK INSTEAD OF ONCE A MONTH. ON A SCALE OF ONE TO TEN - PASSION FOR FLAVOUR WOULD BE A FIVE TO SIX
exelent classic It's a cook book that you must have, the stocks and sauces part is really good for a book that the first print was 1996.
His passion became my passion Gordan Ransay's Passion for Flavours quickly became one of my favorite book. Not one of my favorite RECIPE books, but one of my favorite books I've ever read. All those mouthwatering recipes, in those bright, colorful pictures, makes me want to try them every weekend - it's when I have time to cook. A must be in every collection of those who love to cook for your beloved ones. This book made Gordon's passion becoming my own.
Anything Goes Trivia
Trevor
Megaton Man
