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Ramsay’s Best Menus: by Gordon Ramsay
£3.40
Gordon Ramsay’s last TV series, The F Word, culminated in a competition to find the nation’s favourite local restaurant. His new series, Ramsay’s Best Restaurants, continues this theme, focusing on the country’s favourite international cuisines: Italian, French, Spanish, Mediterranean, British, Chinese, Thai, SE Asian, Indian, Moroccan, Mexican and Middle Eastern. To complement the series Gordon has here selected not just his favourite menus from these cuisines, but also the perfect Spring, Summer, Autumn and Winter menus. His 52 chosen menus, comprising 156 recipes for starters, main courses and desserts, are displayed in such a way, on sliced pages, that the reader can mix and match to create their own favourite menu for any occasion and any time of year. So not only is there a Gordon menu for every week of the year, but the menus can be reconfigured, by mixing and matching the pages, to create an incredible 140,000 different menu choices. Every recipe contains number of servings, complete ingredients and a simply explained method. Each menu is stunningly photographed from overhead so however the menus mix and match a photograph of every dish will always be shown. Also included is a selection of accompaniments and essential basic recipes.
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Additional information
| Publisher | 1st edition (3 Sept. 2010), Quadrille Publishing Ltd |
|---|---|
| Language | English |
| Hardcover | 144 pages |
| ISBN-10 | 1844009157 |
| ISBN-13 | 978-1844009152 |
| Dimensions | 23.4 x 2.2 x 31.4 cm |
by CobWeb
To complement his new TV series, GR has selected his favourite dishes from the world’s cuisine, mixing in his favourite seasonal choices.
From the inner back cover page:
???? ‘Some of recipes in this compilation have been previously published in the following books from the F Word series: Sunday Lunch, Fast Food and Healthy Appetite.’
From the back cover:
✽ Tie-in to ‘Ramsay’s Best Restaurant’ – Gordon’s new Channel 4 TV series
✽ A fantastic collection of 52 menus one for every week of the year which can be reconfigured to create an incredible 140,000 different menu choices
✽ Menus cleverly displayed on sliced pages so you can mix and match then have all three recipes on one page as you cook
✽ Menus reflect the range of cuisines on the TV series, plus additional seasonal menus
Italian, French, Spanish, British, Chinese, Thai, SE Asian, Indian, Moroccan, Mexican and Middle Eastern cuisines – they are all here, featuring the best-loved menus from each. The 52 menus on the ‘sliced pages’ have a starter, main, and a dessert.
All the menus serve four (unless otherwise stated) e.g. cheesecake, etc…but GR states that it is simple to scale up for more or halve if required.
???? ‘Designed to make the most of produce at its seasonal best, the recipes are essentially easy to follow and straightforward to prepare. Every menu is stunningly photographed and however the menus mix and match as the pages are turned, a photograph of each course will always be shown. A tempting selection of accompaniments and essentials basics completes the book, providing the reader with no less than 190 superb recipes in total.’
The book opens with simple instructions on how to use the book, followed by the menus index preceded by an introduction, store-cupboard basics, and notes.
So does it work in practice?
Well…yes it does (IMO).
The spiral bound format, encased in a strong binder like cover, measures in at around 31 cm x 23.5 cm & usefully lies flat at the chosen pages. The pages are of high quality and, given the format, are likely to stand the test of time. The recipes are clearly laid out.
The menu index starts the book and shows all of the dishes featured, in full-colour, each with the three menu numbers that are appropriate from 1-156 ~ the latter form the main part of the book and are ‘sliced’ into 3 (fixed) recipe ‘card’-type format, with the starter and puds measuring c 21.5 cm (including perforations) x 9 cm and the main course section slightly wider at 11.5 cm.
Menus 157 ~ 190 inclusive are still in the ‘trio format’ but without the ‘slices’ – and no photography – offer a good selection of ‘accompaniments’ and ‘basic’ recipes. The last page before the concise index has a smiling GR, weighing up a couple of melons! The 3-page index quotes the relevant menu numbers, as the publication does not have general page numbers.
The introduction is also ‘sliced’ and stresses the importance and influence of seasonal cooking with top ingredients, as is the norm for the GR restaurants. Within this section you get the option to mix and match the pictures of our chef too – (rather like a game I recall from years ago, called ‘Misfits’, I think!). So you can have GR with a handful of pasta, kitchenalia, or some strategically placed veg…depending on the section you are reading through, i.e. store-cupboard basics or the notes & advice sections.
The various cuisines are interspersed in the ‘sliced pages’ by the seasonal options. Section titles are colour-coded, featuring the cuisine type along with the relevant season, just the season or all year, e.g. French Spring, British Summer, Indian All Year, Autumn, Italian Autumn Winter, Middle Eastern Summer, Moroccan All Year…
Flicking through, I was first drawn to the picture on the left hand page for 069, ‘Baguette and Butter Pudding’, in the puds – on the right hand page is the recipe with the method on the left, the list of ingredients on the right along with some serving suggestions, and a guide of 4-6 servings. On the far right is Autumn/Winter, this being this particular menu choice section title.
It is easy to find the original menu choices for each recommended trio by looking for the section colour in the same thickness of the book, and the consecutive menu numbers, in this case – 068 ‘Quail with Kohlrabi & Butternut Squash’ and 067 – ‘Rocket, Watercress, Fennel & Pear Salad’.
However, on this occasion, I did choose two completely different dishes to go with that aforementioned pud, which, incidentally, is simply delicious served with the recommended cream and (optional) Cointreau.
A small taste of the other recipes contained within (in no particular order):
• Prawn Pilau
• Lime Mousse
• Stuffed Beef Tomatoes
• Asparagus with Herb Butter
• Broccoli Soup
• Duck Breast with Dried Cherry & Port Sauce
• Quick Summer Fruit Trifles
• Pain Perdu with Raspberries & Ricotta
• Beef Wellington
• Salmon Ceviche
• Spring Garden Soup
• Beetroor, Goat’s Cheese & Apple Salad
• Poached Pears in Mulled Wine
• Guinea Fowl with Pea & Lettuce Fricassée
• Calf’s Liver & Caramelised Onions with Lemon Polenta
• Spinach with Chickpeas and Cumin
• Sautéed Brussel Sprouts with Almonds
• Pea and Mint Soup with Parma Ham
• Sicilian Caponata
• Braised Pork with leeks & Pak Choi
• Stir-Fried Beef with Peppers & Egg Noodles
• Lemon Posset
• Roast Beef with Yorkshire Pudding
• Passion Fruit & Banana Soufflé
• Barnsley Chop with Garlic & Herb Butter
• Gordon’s Italian Meatballs
• Pumpkin Risotto with Parmesan
• Wilted Baby Gem Lettuce
• Pommes Purée
• Champ
• Fragrant Steamed Rice
• Pesto
• Shortcrust Pastry
• Crème Anglaise
[9 images attached]
by CobWeb
Obviously the recipes and instructions are superior – Gordon Ramsay is one of the very few celebrity chefs who are generous with the information you need to make a recipe well.
I really like the format of the book, which is a tall book structured around menu pages, but with each page split horizontally into three, with first courses at the top of all pages, second courses in the middle and third courses at the bottom. This means you can, if you wish, set up your own menu with all three courses open in front of you at once.
This relies on an excellent index (which the book has) to be useful.
It only takes a few minutes to get your head around the format. Once I ‘got’ it, I’ve become a fan.
by wendy johnson
Love how the pages are split so you can easily plan your menu
by Robert Farrugia
So i cant really complain about the external damage because of the price. Very used and still clean.. that’s a bonus.
I’d say the only annoyance was that a few pages were torn and one page was torn off and slipped back into the book, again, not ideal. But at least it’s there lol.
Should’ve checked the book before gifting it – was pretty humorous where the page slipped out! But yeah if you want a cheapo book i’d say this is fine. But check before you gift!
by LILY B.
I am a huge fan of Gordon Ramsay and simply love the passion he has for food. I chose this book because it’s very versatile and since it was set as a three course menu, you have the opportunity to cook up dishes which match and go with each other. In spite of that; one has the opportunity to mix and match to his/her tastes as the recipes are divided into three (the book is literally divided in three) so you can match a starter, main course and dessert to your liking, which I very cheekily did and, hey presto, my own menu was born!
If you are a foodie like me, and you’re always eager to learn new recipes, tips and techniques while exploring different cuisines from all over the world, then look no further!
by Beverley scriven
I love this recipe book and wished that I had bought more for gifts, as the format is really quirky and some of the recipes look divine.
Myself and my partner have had fun by randomly selecting courses, in order to have a varied 3 course meal and it’s been great fun. The fact that you can flip different sections to make up a menu is brilliant and the quality of the book is great.
I managed to get this at a bargain price but would have still been pleased with it for double.
by annie.nz
Because of his name I was expecting a better book, but then again it’s already 8 years old.
I bought this book because of the menu’s in it, it’s handy and you get a nice presentation of it since you get pictures of all of them.
Because each page is divided in 3 you can combine any part of any menu (starter/main/dessert)
You not only get menu’s from all kinds of different country’s, but also from different seasons.
Very original way to do this.
For me the recipes where a bit to simple for his standard, but still easy to use and in my opinion, a very simple way to make different kind of menu’s that you like.
by LILY B.
A really useful book full of ideas. This was a replacement for me as I gave my copy to my son in his new flat.