Gordon Ramsay - Gordon Ramsay's Ultimate Cookery Course - Hodder & Stoughton
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    • ISBN:9781444756708
    • Publication date:30 Aug 2012

Gordon Ramsay's Ultimate Cookery Course

By Gordon Ramsay

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  • £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.

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.

  • Other details

  • ISBN: 9781444756692
  • Publication date: 30 Aug 2012
  • Page count: 320
Hodder & Stoughton

Gordon Ramsay's Ultimate Home Cooking

Gordon Ramsay

'My rules are simple. Home cooking has to be easy. It got to be fast. It's got to be delicious. If you think you can't cook amazing food at home, think again. I'm going to prove that however busy you are it's still possible to cook stunning food. These are the only recipes you'll ever need.'GORDON RAMSAY Gordon Ramsay's Ultimate Home Cooking is a collection of over 120 delicious new recipes that are infused with Gordon's expertise and skill gleaned from his years in professional kitchens. Divided into chapters to see you through the whole day from weekday breakfasts through to Saturday night dinners, the book is all about the pleasure of cooking and sharing the very best home-cooked food with family and friends.

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.

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.

Recipe of the month

Teriyaki Salmon

TERIYAKI SALMONSERVES 4 Given how much salmon we eat at home, I'm always trying out new ways of serving it, and this is my current favourite. It's amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it's even better if you con give it two hours. Remember always to cook fish skin-side down at first to protect the delicate flesh from too much heat. Serve with garlic tenderstem broccoli and perhaps Soba Noodle Salad (see page 1 33). Photograph overleaf. 2cm piece of fresh root ginger, finely sliced2 garlic cloves, peeled and finely sliced3 tbsp soy sauce 2 tbsp maple syrup 1 tbsp mirin (rice wine)Olive oil4 salmon fillets (about 500g in total)Sea salt and freshly ground pepper 1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. 2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. 3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. 4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. September's recipe is chosen by Wish List's Lizzi Jones: “Terry-what?” asked my dad, helping himself to more. “Teriyaki” I said. For something that sounds so complicated, the recipe for Gordon Ramsay’s Teriyaki Salmon is surprisingly simple. All you need to do is mix up a quick marinade from ingredients you’ve probably got lingering at the back of your store-cupboard and pan-fry until cooked through. The finished dish is flavour-some and fragrant, and the spices complement rather than overpower the fish. We served it alongside an orange and carrot salad, which is also from Gordon’s new book and is also refreshingly simple. A definite dad-impressing dish. The recipe is taken from Gordon Ramsay's Ultimate Home Cooking. TERIYAKI SALMON Serves four 2cm piece of fresh root ginger, finely sliced 2 garlic cloves, peeled and finely sliced 3 tbsp soy sauce 2 tbsp maple syrup 1 tbsp mirin (rice wine) Olive oil 4 salmon fillets (about 500g in total) Sea salt and freshly ground pepper 1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. 2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. 3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick. 4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. © Gordon Ramsay 2012. Recipe extracted from Gordon Ramsay’s Ultimate Cookery Course by Gordon Ramsay.

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Recipe of the month

Chilli Beef Lettuce Wraps

May's mouthwatering recipe of the month is taken from GORDON RAMSAY'S ULTIMATE COOKERY COURSE.

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Hodder & Stoughton

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Recipe of the month

Crumpets!

Ever made a crumpet before? It's surprisingly easy, according to Wish List's Angie, with a little help from Gordon Ramsay . . .

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