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Gordon Ramsay’s Kitchen Heaven
£13.30£19.00 (-30%)
Each week in the television series Cutting the Mustard, a struggling restaurant receives the Gordon Ramsay treatment. His personality is forceful, to say the least. His reputation for explosive outbursts and sharp-tongued confrontations is matched only by his ability to create truly spectacular food in his restaurants. With only a couple of weeks to turn around a restaurant’s flagging fortunes, nothing is sacred. There’s no time for polite small talk as Gordon reveals a few home truths to the exhausted, emotional restaurant owner or manager and embarks upon his mission to turn things around. Cutting the Mustard is a unique combination of practical insight and compelling entertainment. It offers an intriguing look at the ins and outs of the restaurant business, using the troubleshooting format to explore the secrets of success for running a profitable eatery. By turns exciting, moving, surprising and inspiring, this is a series that explodes the myths surrounding personal and professional ambition, success and motivation whilst revealing that even the most disastrous situation can be turned around with a bit of imagination and a lot of elbow grease.
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Additional information
| Publisher | First Edition (27 April 2004), Michael Joseph |
|---|---|
| Language | English |
| Hardcover | 255 pages |
| ISBN-10 | 9780718147310 |
| ISBN-13 | 978-0718147310 |
| Dimensions | 19.8 x 2.2 x 25.6 cm |
by Cookery Fan
Excellent cookery book. What I like about Gordon Ramsay’s recipes is that they actually work for me. Just stick to the ingredients as closely as you can (although most are easy to find an alternative for if necessary, not like some recipe books)and go for it! You’ll enjoy the results and, what’s more, make it again and again. Particularly the fish recipes that attracted me to this book, but plenty to attract the meat lovers as well, not to mention one or two unusual pudding experiences (check out his rice pudding!)
by Amazon Customer
As one might now expect from Ramsay this is more than just a cookbook. Full of inspirational recipes to lure the reader to the hob; meat, fish and vegetarian dishes, aswell as a selection of sauces, puddings and things on toast.
Some amusing anecdotes, such as the kitchen porter with a fish phobia, who thought Ramsay’s mackerel on toast was, ‘the best thing he’d ever eaten’.
And the way to treat vegetarians? Stuffed courgette flowers and braised lentils with Swiss chard. Thats the way.
by B. C. T.
This is an interesting (if not a bit light on content) cookbook. A short word of warning though to less-than-confident cooks. Many of the recipes assume a reasonable level of culinary skill which may have some starters a bit lost – Delia Smith it ain’t!
by JuliaBalbilla
This book is full of wonderful recipes, and there would have been room for more if there were not so many photographs of our esteemed chef. I also feel that the photographs of the recipes are diabolical. I am assuming that they were taken with a wide aperture to create an ‘artistic’ effect, however, with such a small depth of field, most of them look blurred, which defeats the object of seeing what a recipe looks like.
by oddsoxrocks
This a proper recipe book, not dumbed down for the masses. Its the kind of book that a competent cook or chef can pick up and enjoy without loosing any self respect. The recipes are well laid out, solid and most importantly delicious.
by A G Finch
Ramsay may be one of my favorite chefs, but this book really isn’t worth the stretch. It dazzles you with fantastic pictures and interesting prose, but seems to be lacking on the recipe front. When I rate a cookery book I always have Nigella Lawsons “How to Eat” in the back of my mind. Not sure what Nigella offers in the cost per recipe ratio, but Ramsay falls well short of what I’d expect these days.
His restaurants are great though!!