Helpful Score: 1
Yet another absolutely gorgeous cookbook from Chef Ramsay! I have several of Chef Ramsay's cookbooks and this one is one of my favorites. There are over 100 fabulous recipes and menus for any occasion in this cookbook. They are all fast, beautiful to look at and most importantly delicious! Most recipes in this cookbook can easily be finished in 30-45 minutes or less, which is great for today's hectic lifestyles. My favorite recipes from this book are: Veal Piccata, Sticky lemon chicken, Baked Ricotta with caramalized peaches (YUM!) and the Creamy Mango dessert.
One of my favorite parts in this book is where Chef Ramsay gives tips on what ingredients to always keep in stock to spice up any menu. He also tells of many of his personal kitchen timesavers. For example my favorite tip from this book is what Chef Ramsay suggests to do with your dried out white bread. He suggests cutting off the crusts, put it into your food processor along with some fresh herbs & spices and chop finely. Store this mixture in an airtight container and freeze. Then you can use it anytime you want to bread pork, chicken or fish. I've used this tip several times and it beats having to purchase bread crumbs or make them fresh. It makes the meat more flavorful too.
Be forewarned that this cookbook has quite a few fish & seafood recipes, which could off put some people. Though, there are several other proteins here to work with. Also, if you're allergic to nuts (as I am), there are several recipes using nuts and/or nut oils. So, you might want to inform your guests as to your using nuts/nut oils as several people have deadly nut allergies. Additionally, if you live in a rural area a few ingredients called for might be hard to find, though, usually, I just improvise.
All-in-all, another very useful and enjoyable cookbook from Gordon Ramsay.
One of my favorite parts in this book is where Chef Ramsay gives tips on what ingredients to always keep in stock to spice up any menu. He also tells of many of his personal kitchen timesavers. For example my favorite tip from this book is what Chef Ramsay suggests to do with your dried out white bread. He suggests cutting off the crusts, put it into your food processor along with some fresh herbs & spices and chop finely. Store this mixture in an airtight container and freeze. Then you can use it anytime you want to bread pork, chicken or fish. I've used this tip several times and it beats having to purchase bread crumbs or make them fresh. It makes the meat more flavorful too.
Be forewarned that this cookbook has quite a few fish & seafood recipes, which could off put some people. Though, there are several other proteins here to work with. Also, if you're allergic to nuts (as I am), there are several recipes using nuts and/or nut oils. So, you might want to inform your guests as to your using nuts/nut oils as several people have deadly nut allergies. Additionally, if you live in a rural area a few ingredients called for might be hard to find, though, usually, I just improvise.
All-in-all, another very useful and enjoyable cookbook from Gordon Ramsay.
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