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Gordon Ramsay’s World Kitchen: Easy and Delicious New Twists on 10 Cuisines
£3.40
Gordon Ramsay has a world of dishes for you to enjoy! This internationally minded cookbook features recipes from across Europe, the US, Asia, and the Middle East. From French haute cuisine (Navarin of Lamb with Spring Vegetables) and Spanish Tortilla to fragrant curries and luscious Mississippi Mud Pie, this is global cooking at its best!
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Additional information
| Publisher | Reprint edition (4 Sept. 2012), Sterling Epicure |
|---|---|
| Language | English |
| Paperback | 256 pages |
| ISBN-10 | 1402797907 |
| ISBN-13 | 978-1402797903 |
| Dimensions | 20.32 x 2.54 x 25.4 cm |
by Bobby Tables
Chef Gordon Ramsay probably needs no introduction to the average YUM reader and this book is his look at cooking 10 different cuisines the Ramsay way.
Obviously such a relatively small book can only give a superfluous treatment to the subject (French cooking in less than two dozen pages, anyone?) and sadly much precious space is given over to “lifestyle” pictures of Ramsay doing his stuff instead of much-needed additional text. Within the chapter on French cooking they have managed to cram a whole ten recipes in and whilst, for a broad, generalist book you get a good range of interesting recipes, this reader just got left wanting more and feeling short-changed.
Superficially the book seems to deliver everything. A good layout, some engaging photographs, easy-to-follow recipes and a fair bit of hand-holding to boot. You may also feel inspired and engaged to try different cuisines and up your cooking game. Without sounding elitist, maybe this is a book for the masses who don’t really do a lot of cookery. For that market, this could be a good by, written by a face they have tended to know and trust (through television). For the more advanced cook and gastronome things are different.
Yet whilst trying to remain neutral and honest, it still feels like Ramsay has spread himself a bit too thin here. Three or four cuisines, perhaps a whole region, and it might have worked a lot better. Trying to take 10 cuisines in one small book is a bit of a step too far. That is a shame. The overbearing sense of personality seeps through this book too. The food should be the story. Not the author, particularly when it is no life story sort of book. Do we really care that Ramsay has been lucky to have worked in Italy a lot or to know about some of this favourite things?
It is horribly difficult to reach a conclusion about this book. It is really one of those books that, should you be tempted, you really must check out a physical copy in your hand before purchase to be sure it is something you can gel with. You may either love it or hate it. There is not so much middle ground.