Gordon Ramsay’s Ultimate Cookery Course
£12.50£28.50 (-56%)
“I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I’m going to show you how to cook yourself into a better cook.”
GORDON RAMSAY
Gordon Ramsay’s Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The ultimate reference bible, it’s a lifetime’s worth of expertise from one of the world’s finest chefs distilled into a beautiful book.
Learn how to cook incredible, flavoursome dishes in just ten minutes with Ramsay in 10, the new book out 14/10/21.
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Additional information
| Publisher | Hodder & Stoughton, First Edition (30 Aug. 2012) |
|---|---|
| Language | English |
| Hardcover | 320 pages |
| ISBN-10 | 1444756699 |
| ISBN-13 | 978-1444756692 |
| Dimensions | 20 x 2.8 x 26.4 cm |
by Amanda Lomas
Great book for our budding chef
by Linda19
I really like Gordon Ramsay and when I watched his TV series I just had to buy the book. I am a really good cook. The reason I’m a really good cook is because chefs like Gordon Ramsay give me the opportunity to experience their creative food flair. So I read, buy the ingredients, prepare the recipes to the letter and then serve – delightful, however some points to make on this book. lets mention the negitives first. Some of the recipes do not have pictures?! Why is that? We first eat with our eyes and if Im going to go to the trouble of all the prep I want to see hows its going to look. I did wonder if Amazon had got a job lot on some books that were missing certain content! I did buy it at a good price from them but Id like more pics please. Secondly I have prepared the slow cooked fiery lamb (page 34) but my eyebrow was raised when Gordon suggests that you leave the lid off! Really for slow cooked…! Ok its your recipe…..terrible result. You cant leave the lid off a slow cooked recipe that is in the oven for that length of time. I will cook this recipe again but next time with the lid on! It did make me wonder if Gordon had actually cooked it and left it in the oven for the stated time – with the lid off!
So onto the good stuff. I like the look and feel of the book. The instruction is good, to the point and easy to follow. I like how the book has alot of variety with different meats and especially with fish – I love fish. Just to mention the Miso salmon dish (page 33) is wonderfull and really easy to prepare and cook. The flavours are amazing especially if you like anything Thai ish. For the amount of recipes and variety I found it good value – even with the lamb disaster!
by Frixos Rousou
Already tried 4 recipes from this book and they all came out wonderful and so tasty!
by S. R. Keswick
Great price
by Rob W
This is a great book by one of my favourite chefs. The advice and instruction that preface each chapter could be described as being part of a cookery course, but this is essentially just a very good recipe book.
For novices the advice given by Gordon Ramsey is sound. But for those who have cooked properly for years it feels like teaching one’s grandmother to suck eggs.
He comments that there are chefs who attempt to rework a recipe for lasagne who can’t even make a béchemal sauce. In this regard Ramsey is absolutely correct. Any decent chef needs to learn the basics and know their limitations before experimenting.
In this regard however the book is let down because there is no section on how to prepare sauces from hollandaise to a béchemal sauce. There is not a chapter dedicated to pastry or the proper preparation of the same.
I have an old Reader’s Digest book called the Cookery Year which is more comprehensive and taught me the basics many years ago such that I could make a hollandaise sauce more than twenty years ago and can make one pretty much blindfold.
Nonetheless, this is a very good cookbook with some great recipes. It certainly has a place in any kitchen if you are serious about cooking.
by Amazon Customer
Lots of fantastic recipes
by J. Lind
After finding myself rather enjoying the TV series, I decided to buy Ramsay’s book. Amazon, as per usual, had a superb price for it, which made the decision very easy.
The book itself is weighty and robust; ideal for coping with the bumps, spills and mucky fingers that tend to be in the kitchen. As for the content, I wouldn’t go so far as to call it ‘Ultimate’, but I certainly find it extremely useful. While not all of us will have saffron in the cupboard for making mayonnaise, or be able to afford a whole beef fillet to make a steak sandwich, a lot of these recipies I find to be simple, affordable and quick. This seems to be Ramsay pared back. A much higher digree of simplicity and a greater focus on time and effort saving. This can be seen in the Eastern influence in many of the recipes. My flatmate joked during the TV series that if you had garlic, ginger, spring onion, chilli, lime and soy sauce, that you would be able to make anything in the book. While not quite that basic, influences like this make sure that your stock of day-to-day items goes a long way.
In all, I’ve found this book to be extremely useful and inspirational. As someone who takes a great deal of pleasure from cooking, it helps me to ensure that the quicker meals I prepare on a weekday evening are varied and delicious, as well as providing some longer, slower and more indulgent ideas for when I have more time.
Mr Ramsay, you’ve done it again.
by Dale Deere
I have been cooking at home for years but this book stepped up my skills. Not only are you given tasty recipes to follow but there are details about flavor combinations and how to get a maximum flavour from your ingredients. Using these new techniques on my old recipes have stepped them up to a new level.
I can not give this book a stronger recommendation.