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Gordon Ramsay's Fast Food: Recipes from the F Word. with Mark Sargeant and Emily Quah
With his unique style, high voltage energy and passion for good food, Gordon Ramsay shows how to get a great meal on the table in less time than it would take to have a takeaway delivered.
256 pages, Hardcover
First published May 4, 2007
About the author
Gordon Ramsay
178 books704 followersGordon James Ramsay is a British celebrity chef, restaurateur, television presenter, and writer. His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 17 Michelin stars overall and currently holds eight. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held three Michelin stars since 2001. After rising to fame on the British television miniseries Boiling Point in 1999, Ramsay became one of the best-known and most influential chefs in the world.
Ramsay's TV persona is defined by his fiery temper, aggressive behaviour, strict demeanour, and frequent use of profanity, while making blunt, critical, and controversial comments, including insults and sardonic wisecracks about contestants and their cooking abilities. He combines activities in the television, film, hospitality and food industries, and has promoted and hired various chefs who have apprenticed under his wing. He is known for presenting television programmes about competitive cookery and food, such as the British series Hell's Kitchen (2004), Ramsay's Kitchen Nightmares (2004–2009, 2014), and The F Word (2005–2010), with Kitchen Nightmares winning the 2005 British Academy Television Award for Best Feature, and the American versions of Hell's Kitchen (2005–present), Kitchen Nightmares (2007–present), MasterChef (2010–present), and MasterChef Junior (2013–present), as well as Hotel Hell (2012–2016), Gordon Behind Bars (2012), Gordon Ramsay's 24 Hours to Hell and Back (2018–2020), and Next Level Chef (2022–present).
Ramsay was appointed an OBE by Queen Elizabeth II in the 2006 New Year Honours list for services to the hospitality industry. He was named the top chef in the UK at the 2000 Catey Awards, and in July 2006 he won the Catey for Independent Restaurateur of the Year, becoming the third person to win three Catey Awards. Forbes listed his 2020 earnings at US $70 million and ranked him at No.19 on its list of the highest-earning celebrities.
Ramsay's TV persona is defined by his fiery temper, aggressive behaviour, strict demeanour, and frequent use of profanity, while making blunt, critical, and controversial comments, including insults and sardonic wisecracks about contestants and their cooking abilities. He combines activities in the television, film, hospitality and food industries, and has promoted and hired various chefs who have apprenticed under his wing. He is known for presenting television programmes about competitive cookery and food, such as the British series Hell's Kitchen (2004), Ramsay's Kitchen Nightmares (2004–2009, 2014), and The F Word (2005–2010), with Kitchen Nightmares winning the 2005 British Academy Television Award for Best Feature, and the American versions of Hell's Kitchen (2005–present), Kitchen Nightmares (2007–present), MasterChef (2010–present), and MasterChef Junior (2013–present), as well as Hotel Hell (2012–2016), Gordon Behind Bars (2012), Gordon Ramsay's 24 Hours to Hell and Back (2018–2020), and Next Level Chef (2022–present).
Ramsay was appointed an OBE by Queen Elizabeth II in the 2006 New Year Honours list for services to the hospitality industry. He was named the top chef in the UK at the 2000 Catey Awards, and in July 2006 he won the Catey for Independent Restaurateur of the Year, becoming the third person to win three Catey Awards. Forbes listed his 2020 earnings at US $70 million and ranked him at No.19 on its list of the highest-earning celebrities.
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Displaying 1 - 30 of 43 reviews
June 22, 2008
okay, so this isn't a traditional "read," but for those of you who love to cook, but are short on time, this book is FABULOUS. i grew up learning to cook from the "silver palate" series, but now find the recipes a bit rich for my taste. like the silver palate series, ramsay covers a wide range of foods and ethnic tastes. the recipes, however, are very modern and make the most of fresh (sometimes unusual) ingredients. the recipes are also very easy to follow and great for post-work dinners. i have recently made the pea & mint soup with prosciutto and sticky lemon chicken with champ (a/k/a mashed potatoes, here flavored with green onions)--yummy! i am looking forwad to making the sea trout with fennel and watercress and crunchy gooseberry crumble soon.
April 28, 2019
This book contains many recipes that require rare ingredients like blood sausages or goat cheese, so if you actually want to cook with this book, you better move to America or somewhere with abundant types of food. However, this book entertained me throughout the whole of China alive, which is quite unachievable by itself, and showed me the ultimate toast recipe: The Scrambled eggs with crabmeat and chives on a sourdough toast.
July 27, 2011
While there are some lovely recipes in this cookbook, I found that Ramsey has left some crucial details out. For example, he will tell you to heat some oil on the stove, but not at what temperature to do so. He also assumes that the home chef has better knife skills than they do. Both of these leadi to some burnt food. For someone who purports to be trying to "get women back in the kitchen" these vague directions could lead to a non-cook getting discouraged and giving up. So if you do use this book, be sure to chop things up first and keep things at a lower temperature.
November 20, 2008
I am really impressed with this cookbook. I had browsed through it with my husband at the bookstore and we said it was a book we might want to get in the future. Now I am reading through it and a lot of what he is saying about making good food fast is really true. Plus they are recipes I would actually want to try.
December 28, 2011
Again, Gordon shares elaborate, meaty dishes, but with a good message. He believes more meals should be enjoyed in the home. Also, I enjoyed his (rare) vegetarian chapter. The minestrone looks fantastic.
December 27, 2012
The dark photos and strange layout were the major drawbacks for me. I like the concept of the book and had high hopes but this sort of feels like Gordon's dinner recipes jotted down on a dirty napkin. Interesting but distracting and hard to come back to.
October 17, 2010
Steak fajitas with guacomole, berry cheesecake, mushroom korma, salmon with olives and pesto ... all yum ... all fast and yum
December 3, 2022
It delivers on the promise of high quality fast food. The recipes seem pretty accessible and simple. Many times, I felt I was committing a simple recipe to memory as it seemed super doable. I'm not trying out the recipes -- just reading the book.
My other current read, The End of Food, was commenting on Capitalist society's loss of general knowledge in the kitchen and that cook book publishers have felt pressure to simplify or dumb down their recipes to meet the needs of the audience. I'm torn since I like the ideal of elevated gourmet, traditional, or cultural cooking; however, I'm just not there or with the disposable time or income to accomplish that because of this Capitalist life. So, I am torn. And this book feels like it would be a good place to start for people who feel that way too. Especially those who just want to meet the daily needs of themselves or their families.
My other current read, The End of Food, was commenting on Capitalist society's loss of general knowledge in the kitchen and that cook book publishers have felt pressure to simplify or dumb down their recipes to meet the needs of the audience. I'm torn since I like the ideal of elevated gourmet, traditional, or cultural cooking; however, I'm just not there or with the disposable time or income to accomplish that because of this Capitalist life. So, I am torn. And this book feels like it would be a good place to start for people who feel that way too. Especially those who just want to meet the daily needs of themselves or their families.
November 6, 2025
The moniker "fast food" refers to the speed at which each food item can be prepared--very few of the included recipes require precise measuring which accelerates meal preparation--this cookbook was created for busy people who want to make healthy dishes for themselves or for their families but are often pressed for time.
The organization of this cookbook is haphazard--ex. I particularly enjoy making soups, but in addition to a "soup section", there are additional soup recipes sprinkled throughout the volume. So, I recommend methodically reading through the entire cookbook and using sticky notes to flag recipes to be tried at a later date.
A fun, visually appealing book for anyone who enjoys preparing trendy foods.
The organization of this cookbook is haphazard--ex. I particularly enjoy making soups, but in addition to a "soup section", there are additional soup recipes sprinkled throughout the volume. So, I recommend methodically reading through the entire cookbook and using sticky notes to flag recipes to be tried at a later date.
A fun, visually appealing book for anyone who enjoys preparing trendy foods.
May 10, 2026
Cook books should, by definition, take a long time to read because you also have to try some of the recipes to see if they work.
Excellent book with cooked results that are - today - parts of my regular cooking repertoire. It reads well, better than Gordon the person and Chef, who assumes steps depending on the person’s level of expertise.
I am actually a growing fan of the idea that once a recipe from à cookbook really works, the pages containing that recipe should be cut out and put in your personal loose-leaf binder with dates & notes.
Yes, mutilation of cookbooks is “bad” but it ensures the original Chef gets credit, your home recipe book builds with solid, easy to read content, and the objective of the cookbook is clearly achieved.
Excellent book with cooked results that are - today - parts of my regular cooking repertoire. It reads well, better than Gordon the person and Chef, who assumes steps depending on the person’s level of expertise.
I am actually a growing fan of the idea that once a recipe from à cookbook really works, the pages containing that recipe should be cut out and put in your personal loose-leaf binder with dates & notes.
Yes, mutilation of cookbooks is “bad” but it ensures the original Chef gets credit, your home recipe book builds with solid, easy to read content, and the objective of the cookbook is clearly achieved.
June 1, 2017
After choosing Gordon Ramsay books for the June Cookbook Club meeting, I discovered that I would need to use a few different books instead of everyone having the same one but I'm sure it will work out well. I was quite impressed with this book. His recipes are good, simple and fun to make. I made the Baked chicken with Eggplant, Zucchini and Tomato Ragout and a Ricotta dessert. Both recipes were easy to follow and came out well. I'm looking forward to hearing what the cookbook club members have to say about these books when we meet next week!
September 20, 2020
A must have for any Gordon Ramsay fan - terrific recipes.
February 26, 2023
The family has a great time working thru recipes, but ingredients are not normally on hand, and a few are very expensive. We still have our favorite few so worth the buy.
April 8, 2019
I do love Gordon Ramsey but sadly the recipes in this book didn't appeal to me!
January 26, 2016
I'm pretty sure this is that really obnoxious, overbearing, screaming, hissy-fit, chef... I've not watched his show because I've only seen clips where he is screaming insults at someone "beneath" him. But this did not stop me from reading the cookbook.
From the inside front flap:
"Chuck out the frozen food and the take-out menus. Who better to show you how to cook real food, real fast and make it really tasty than Gordon Ramsay, three star chef and t.v. celebrity? Taking its inspiration from his popular tv shows, 'Gordon Ramsay's Fast Food' includes over 100 delicious recipes that are super-fast and easy to prepare.
The book is divided into short sections: 15 fearless of fast recipes such as starters, soups, fish, meat, pasta, working lunches, desserts etc., and 15 great menus for everyday entertaining. Many of the dishes can be prepared and cooked in 15 minutes (none take longer than half an hour), and the menus take 30-40 minutes from start to finish; each, with a timing plan. There's also advice on ingredients to keep in stock that will make your cooking really speedy, plus lots of ideas for short cuts.
All in all, this is a stunning successor to Gordon's fabulously successful library of cookbooks."
I ♥ this description, it is such a great explanation of the book that all I can add is: the book is printed on mat finish paper and contains lovely photographs on nearly every page. His ego does not come through in the book and his writing & explanations are sincere and down to earth.
Recipes include but are not limited: Quail w/ kohlrabi & butternut squash; grilled pineapple w/ mint & toasted coconut; lamb w/ crushed peas; Crayfish, avocado & mayo toasties; Bacon, pea & goat cheese frittata; Leftover roast chicken salad; Melon w/ tequila & lime; Pasta w/ pancetta, leek, & mushrooms; No bake berry cheesecake; Crab spring rolls; Easy lobster thermidor; Carmelized shallot & mushroom toasts; Grilled eggplant w/ sesame seed dressing; & Salad of grilled asparagus & spinach.
From the inside front flap:
"Chuck out the frozen food and the take-out menus. Who better to show you how to cook real food, real fast and make it really tasty than Gordon Ramsay, three star chef and t.v. celebrity? Taking its inspiration from his popular tv shows, 'Gordon Ramsay's Fast Food' includes over 100 delicious recipes that are super-fast and easy to prepare.
The book is divided into short sections: 15 fearless of fast recipes such as starters, soups, fish, meat, pasta, working lunches, desserts etc., and 15 great menus for everyday entertaining. Many of the dishes can be prepared and cooked in 15 minutes (none take longer than half an hour), and the menus take 30-40 minutes from start to finish; each, with a timing plan. There's also advice on ingredients to keep in stock that will make your cooking really speedy, plus lots of ideas for short cuts.
All in all, this is a stunning successor to Gordon's fabulously successful library of cookbooks."
I ♥ this description, it is such a great explanation of the book that all I can add is: the book is printed on mat finish paper and contains lovely photographs on nearly every page. His ego does not come through in the book and his writing & explanations are sincere and down to earth.
Recipes include but are not limited: Quail w/ kohlrabi & butternut squash; grilled pineapple w/ mint & toasted coconut; lamb w/ crushed peas; Crayfish, avocado & mayo toasties; Bacon, pea & goat cheese frittata; Leftover roast chicken salad; Melon w/ tequila & lime; Pasta w/ pancetta, leek, & mushrooms; No bake berry cheesecake; Crab spring rolls; Easy lobster thermidor; Carmelized shallot & mushroom toasts; Grilled eggplant w/ sesame seed dressing; & Salad of grilled asparagus & spinach.
July 28, 2014
I like some of the recipes, but I ended up giving the book a three for a few different reasons.
There is much more fish and seafood in the book than I expected. I don't really like fish that much, and some of the fish might be difficult to find depending on where you live. Actually, a number of ingredients might be difficult to find for some people, especially those living outside European countries.
Some recipes weren't really recipes. For example: blueberries with honey, almonds, and yogurt ... You don't need a recipe for that. Also, olives wrapped in anchovies? I felt like I was reading "Cooking for Dummies".
However, it is fast food. The pictures are great. When I need an idea and don't want to spend all day cooking, it's a good book to open and randomly flip through.
Also, I didn't really appreciate that the desserts were mostly "blender desserts."
Not a bad book. Wish that it was available in hardcover.
There is much more fish and seafood in the book than I expected. I don't really like fish that much, and some of the fish might be difficult to find depending on where you live. Actually, a number of ingredients might be difficult to find for some people, especially those living outside European countries.
Some recipes weren't really recipes. For example: blueberries with honey, almonds, and yogurt ... You don't need a recipe for that. Also, olives wrapped in anchovies? I felt like I was reading "Cooking for Dummies".
However, it is fast food. The pictures are great. When I need an idea and don't want to spend all day cooking, it's a good book to open and randomly flip through.
Also, I didn't really appreciate that the desserts were mostly "blender desserts."
Not a bad book. Wish that it was available in hardcover.
April 2, 2016
I consider myself a bit of a food snob and adventurous eater, but there were a couple of items that even I had to Google for clarification. Many recipes would require a trip to an Asian/Indian grocery or specialty store here in the US. I regularly go to them anyway, but many cooks looking for a fast meal won't go to the effort of driving across town. That said, everything in the book is fast to make with minimal ingredients per dish (i.e. cheaper too). Some recipes barely qualify as such, and there are a few non-recipes (i.e. hey, let's throw some random stuff from the pantry and fridge together and call it a meal/dessert). Novice cooks would have no problem with those but may struggle with his minimal directions on other recipes. When was the last time you cooked quail, for example? This book would be better for European audiences who have better access to some of the ingredients. The only way I'll find quail near me is if I go out and shoot some!
December 27, 2021
I have a love/hate relationship with Gordan Ramsay; fast food is the one book that presses my nerves!
I love the concept - even the open page (if not a little brash (shock)) as it explains the point of fast food. People should be cooking more at home - people should ditch the takeaway for more homemade meals - shame the book is both bearings - bland and uninspiring.
Let me explain. Getting people fired up for food - it should have more though inspiring food - more attainable standards - more simplicity - more - more - more.
This book feels like less!
Out of 100 recipes, I have sidelined 6 - 6!!!!
Look, I get it; being a classically trained chef - favouring the french style will always be at odds with my laissez-faire attitude and will never mix well.
But, if you're after a book that will give you fast food, homemade and make it fun - I can recommend about 100 other books over this one!
I love the concept - even the open page (if not a little brash (shock)) as it explains the point of fast food. People should be cooking more at home - people should ditch the takeaway for more homemade meals - shame the book is both bearings - bland and uninspiring.
Let me explain. Getting people fired up for food - it should have more though inspiring food - more attainable standards - more simplicity - more - more - more.
This book feels like less!
Out of 100 recipes, I have sidelined 6 - 6!!!!
Look, I get it; being a classically trained chef - favouring the french style will always be at odds with my laissez-faire attitude and will never mix well.
But, if you're after a book that will give you fast food, homemade and make it fun - I can recommend about 100 other books over this one!
April 3, 2011
All I can say is, I want to make food and eat it too.
Gordon Ramsay is a brilliant chef when he isn't yelling at the next great one. He can be a superb family man and I only wish the mainstream media didn't crave his British profanity in public television. Yet, it is one of the things about him that makes him brilliant.
I love what this man has to say about food and finding the best quality. I only wish I was able to get my hands of fresh meats, eggs and the lot.
Gordon Ramsay is a brilliant chef when he isn't yelling at the next great one. He can be a superb family man and I only wish the mainstream media didn't crave his British profanity in public television. Yet, it is one of the things about him that makes him brilliant.
I love what this man has to say about food and finding the best quality. I only wish I was able to get my hands of fresh meats, eggs and the lot.
June 22, 2012
Judge a cookbook by the number of the author's recipes that find their way into your personal repertoire. I've adapted several of these for my own use, and even better, the book is full of great tips to make cooking fast but healthy! Hence, four stars! Great pictures of Chef Ramsay if you're into that! I'm going to hang one in the car to remind me that "fast food is not grabbing a bite as you drive along, and anyway, Chef is watching you!"
November 28, 2013
http://xoxoxoe.blogspot.com/2013/12/g...
"Ramsay not only offers tips on how to stock your cupboard, but includes instructions in the back of the book for creating some basic stocks and sauces to use in his and other recipes. Gordon Ramsay's Fast Food is a great cookbook to give one ideas. It's one not just to enjoy flipping through, but I am sure to actually use. And I won't forget to season my food!"
"Ramsay not only offers tips on how to stock your cupboard, but includes instructions in the back of the book for creating some basic stocks and sauces to use in his and other recipes. Gordon Ramsay's Fast Food is a great cookbook to give one ideas. It's one not just to enjoy flipping through, but I am sure to actually use. And I won't forget to season my food!"
May 30, 2008
I stood in line for an hour and a half to get this book autographed in NYC. I love Gordon Ramsay's straightforward style. The recipes are quite simple to execute regardless of your skill level. But the vegetarian recipes leave a bit to be desired. But the book is easy to follow and most ingredients are easy to come by.
May 11, 2014
Really didn't like the layout of this book, one minute the pages are 5 minute soups, then next a desert page etc. it's muddled and confusing.
The recipies are okay but the layout and trying to find my way around the book puts me off. Which is a shame because I have other Gordon Ramsay books that are fantastic and I love the F word show.
The recipies are okay but the layout and trying to find my way around the book puts me off. Which is a shame because I have other Gordon Ramsay books that are fantastic and I love the F word show.
July 16, 2019
Fast food, but often with a trip to the grocery to get one of his unique additions to the meal.....Wasn't all that impressed. I saved three of the dishes, one just for how he made it rather than anything I've never tried. Never buy a cookbook without reading it first. This one goes back to the library without a bought replacement.
June 27, 2008
i met gordon at a book signing he did in chicago a few months ago...he is way cuter in person than on tv...the book has some nice recipes that really look easy & quick to make...will be reaching for this book often.
February 17, 2009
This is a gorgeous cookbook... I find the recipes to be maybe a bit above my level? Or maybe living in Texas I have no access to fresh fish which is required in MANY of the recipes along with some eccentric ingredients that I can't get in Wichita Falls = Hell
August 5, 2009
Let's be honest. I was <3 <3 <3 over this book for the hottie hot Gordon Ramsay. I love how the book presents meals, not just individual pieces. There are great photos, the recipes are easy to follow, just wish there were more in there.
October 28, 2012
This was okay, I was hoping for tastier recipes I'd actually want to make...and better pictures, the food pictures seemed dated and 70's-esque. There were a few recipes I'd probably make and a drink or two, but that's about it. I'll definitely look through his other books, though.
December 2, 2013
I agree that one can cook tasty food quickly which is why I like a lot of R. Ray's cooking. However, I wasn't tempted by this set of recipes. And found many ingredients specialty items (quail eggs, smoked trout) which I don't stock! Plus I don't like the layout of the book.
July 19, 2009
The least useful of my GR books. Not nearly as good as Nigella's express
Displaying 1 - 30 of 43 reviews