Gordon Ramsay - Gordon Ramsay's Ultimate Cookery Course - Hodder & Stoughton
Available Formats
  • E-Book £P.O.R.
    More information
    • ISBN:9781444756708
    • Publication date:30 Aug 2012

Gordon Ramsay's Ultimate Cookery Course

By Gordon Ramsay

  • Hardback

  • £25.00

A lifetime's worth of expertise from one of the world's finest chefs.

"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.

  • Other details

  • ISBN: 9781444756692
  • Publication date: 30 Aug 2012
  • Page count: 320
Biographical Notes

Gordon set up his first restaurant in 1998 which quickly received the most prestigious accolade in the culinary world - three Michelin stars. One of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry. Gordon lives with his wife and four children in South London.

This is an unexpected breath of fresh air... He's ditched the showing off and gone back to basics. The book is written in a matter-of-fact, unpatronising style, but his years of knowledge shine through on every page. He covers everything, from the fundamentals of kitchen kit and how to season a pan, to tips that even experienced cooks might not know... All in all, a long overdue correction to the sweary, shouty, cheffy image. — Daily Mail
Hodder & Stoughton

Gordon Ramsay's Ultimate Home Cooking

Gordon Ramsay

Gordon Ramsay

Scottish by birth, Gordon was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management and his dedication and natural talent led him to train with some of world's leading chefs.In 1993 Gordon became chef of Aubergine in London and within three years was awarded two Michelin stars. In 1998, at the age of 31, Gordon set up his own restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world - three Michelin stars. One of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry.Now internationally renowned, Gordon has opened a string of successful restaurants across the globe, from Italy to LA. 2011 has proved to be another exciting year and saw the opening of Bread Street Kitchen in London's City district, as well as a venture across the pond in Montreal, Canada.Gordon has become a star of the small screen both in the UK and internationally, with two top rated shows in the US. Ramsay's Kitchen Nightmares and Hell's Kitchen are both into their third and ninth series respectively, whilst his latest show, Masterchef US, is now in its second series and is proving to be another massive hit with viewers. Gordon has also published a number of books, many of which have become best sellers across the world, notably his autobiography, Roasting in Hell's Kitchen.Gordon lives with his wife and four children in South London, along with their two bulldogs Rumpole and Romeo.

Extract

GOLD by Chris Cleave

Read an excerpt of Chris Cleave's GOLD.

Hodder & Stoughton

The Acorn House Cookbook

Arthur Potts Dawson

Combining great food with environmental principles, growing and shopping tips with a taste of the good life, THE ACORN HOUSE COOKBOOK is a must for those who love cooking and care about the planet. British households dump just under a third of all the food they buy - more than 15p of each £1 spent on food is wasted. Furthermore, about one-fifth of our carbon emissions are related to the production, processing, transport and storage of food.Arthur Potts Dawson is on a mission to change our throwaway habits. With his personal guide to seasonal food and how to cook it, award-winning recipes, and chapters on every aspect of simple, sustainable cooking - from how to source locally-grown to kitting out an eco-kitchen (complete with wormery) - the culinary revolution starts here!

Chapter One

TINKER TAILOR SOLDIER SPY, by John le Carré

Read the first chapter of John le Carré's acclaimed TINKER TAILOR SOLDIER SPY, now a major film.

Hodder & Stoughton

Eating and Cheating

Gill Holcombe
Chapter One

BROKEN HARBOUR, by Tana French

Read the first chapter of Tana French's newest novel, BROKEN HARBOUR.

Hodder & Stoughton

Cook

Peter Gordon

Peter Gordon's first collection of unique and stunning recipes, The Sugar Club Cookbook, concentrated on his signature dishes at the restaurant. Now this brilliant young chef turns his creative attention to dishes and menus to prepare at home. Fresh and original ideas for breakfast - Tea-smoked salmon with poached eggs, toast, spinach and hollandaise; inpsired picnic ideas - Roast carrot and parmesan risotto cakes; menus for celebrations - Fiery chicken, green chilli and lemon grass stir-fry; and lots of tips for marinades and dressings, cocktails and canapes - all display Peter's trademark combination of modern British food with Pacific flavours.

Saltyard Books

The Camper Van Cookbook

Martin Dorey, Sarah Randell

Say goodbye to roughing it. And hello to a new kind of freedom.With over 80 fabulously tasty recipes you can cook on just two rings and a few barbeque feasts and camp fire crackers, this is the dashboard bible for anyone who ever dreamed of hitting the road at the wheel of a classic VW camper.From finding and cooking your own food to passing muster with the surfing set, THE CAMPER VAN COOKBOOK will show you how to make the most of every single moment on the road.

Chapter One

THE LIFE OF AN UNKNOWN MAN, by Andreï Makine

Read the first chapter of Andreï Makine's THE LIFE OF AN UNKNOWN MAN.

Saltyard Books

Prashad Cookbook

Kaushy Patel
Chapter One

COME SUNDAY, by Isla Morley

Read the first chapter of Isla Morley's COME SUNDAY.

Chapter One: The Old Long Since

RULES OF CIVILITY, by Amor Towles

Read the first chapter of Amor Towles' RULES OF CIVILITY.

Hodder & Stoughton

How to Eat Out

Giles Coren

It has taken Giles Coren a lifetime to master the art of eating out.From a lonely childhood spent in pub car parks, peering in at a magical world of chickens in baskets and butter in little foil squares, to belching his way through taste clouds of prawn gas and chocolate air at 'the best restaurant in the world', to mock dog in Shoreditch, sperm sushi in Tokyo and delicious fricasseed field mouse in 'Ancient' Rome, Coren has experienced pretty much everything a restaurant can throw at you, and thrown it right back. Or at least caught it, sniffed it, and bagged it up for later.Bad waiters, bum tables, little rip-offs, big cons, old fish, cheap meat, yesterday's soup and tomorrow's gastroenteritis... Coren tells you how to avoid the lot, and even come out of it with free champagne and a dish named after you by way of apology.It doesn't matter if it's fish and chips, takeaway pizza, a medieval banquet with Sue Perkins or a slap-up nosh at the Hotel de Posh, there is always a right way and wrong way to do it.How To Eat Out is a bit of both.

Chapter One

THE NOBODIES ALBUM, by Carolyn Parkhurst

Read the first chapter of Carolyn Parkhurst's THE NOBODIES ALBUM.

Hodder & Stoughton

Wahaca - Mexican Food at Home

Thomasina Miers
Hodder & Stoughton

The Great Northern Cookbook

Sean Wilson

"This journey has given me the exciting opportunity to bring my cooking life full circle, and to introduce you to the very best recipes from the North of England. I've been able to delve deep into the diverse cultures, histories and traditions of the North and, of course, Northern food. The results of my travels, my many tastings, meals and experiments, are presented here, in a book that revels in its Northernness!"SEAN WILSONBritain is a nation built on its food, and nowhere has a richer heritage than the North of England. In The Great Northern Cookbook, Sean Wilson - former Coronation Street actor now award-winning cheese-maker and chef - is our guide to the culinary highlights of the North. A proud Lancastrian, Sean serves up timeless recipes and reveals the history behind the foods you love.In The Great Northern Cookbook you'll find homely hotpots and pies, alongside beef stew with melting dumplings, and a recipe for the soft, warm oven-bottom muffins. With soups to feed an army, traditional sweet treats, delicious Northern curries, and of course timeless Yorkshire puddings with mushy peas and gravy, Sean serves up the greats from Lancashire, Yorkshire, Cumbria and Northumberland.Embrace the Northern passion for simple food, made with good, authentic ingredients. Tying in to a new TV series, The Great Northern Cookbook is packed with delicious and affordable recipes you'll want to eat and share

Hodder & Stoughton

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

Harold Mcgee

McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without.McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages.Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andr? Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.

Money saving tips from our readers and from author Ramit Sethi

I WILL TEACH YOU TO BE RICH Money Saving Tips

Inspired by Ramit Sethi's I WILL TEACH YOU TO BE RICH, we asked you to supply us with your top money saving tips, and you didn't disappoint. We've published a few of our favourites along with Ramit Sethi's ultimate guide to successful saving.

Hodder & Stoughton

Keys to Good Cooking

Harold Mcgee

"A vital tool for anyone who loves food and cooking" Heston BlumenthalThere's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking 'en papillotte'? - and distils modern scientific understanding of cooking into quick and reliable guidance.Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals.