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Gordon Ramsay Makes It Easy: [100 Sophisticated But Simple Recipes]
International superstar chef Gordon Ramsay shows how you can eat great food at home all the time - without breaking the bank or spending hours in the kitchen. Still using the very best ingredients (but not too many of them), brilliant combinations of flavors, and uncomplicated cooking methods, he's produced a selection of 100 quick and easy recipes for every possible occasion - from breakfast through dinner, informal and formal, for family and friends. The recipes are, of course, smart and sophisticated - but they are also simple.
256 pages, Paperback
First published May 6, 2005
10 people are currently reading
675 people want to read
About the author
Gordon Ramsay
178 books690 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 - 28 of 28 reviews
June 11, 2012
What is it with many famous chefs when they write a cookbook or, even worse, when they get to front their own television series!Often they tend to forget the relative cooking skill level of those watching, which can lead to dishes being more complex than necessary or one is left searching for some exotic ingredient that might make a difference at a top restaurant to justify the price but in the average home...
Here British chef Gordon Ramsay has attempted to do things his own way whilst hopefully remembering who his audience really is. Of course, he is not admitting that any previous books might have got it wrong (nor do we suggest that), instead the focus is on just how different, even more inclusive this particular book is. To prove it too there is a DVD that was shot especially for this book.
Informality and family are the key themes here and visual imagery throughout the book seeks to reinforce this. No matter what the best intentions are, even the simplest recipe to a trained chef can be a fraught, complex experience for many. Ramsay hopes that he manages to help at least some people over the threshold, build a little confidence and make some great food at the same time. Certainly the intention is there and a lot of help. The rest is sadly down to you, dear reader.
This is a good accessible book. Lots of photographs that mostly set the scene, show recipe preparation or the finished dish. Not so many "arty for arty's sake" photographs, perhaps showing the oh-so-famous chef staring intently into the distance or looking at a stray tomato seed on their ultra-expensive knife. It might not be too much overkill or hyperbole to suggest that Ramsay could be wearing long boxer shorts, a dirty t-shirt and various family and animals rushing about the kitchen, were it not for the invariable po-faced attitude that may come from some who feel they know better, as you just know this is how many people will be when trying these recipes.
The range of recipes on offer is quite good and varied and there should be something for everyone. Even a few, semi-exotic recipes appear that hopefully will encourage the wary to try something new and different. The usual "YUM sour comment" about the lack of an average time being given for preparation and cooking appears here. This book is the exact type where this little bit of information should be de rigueur. It is virtual handholding and despite what some harassed publicity executives often claim when they read these moans, they CAN and DO make a bit of difference, to someone who has got over their resistance and is trying a recipe, following each word religiously, worrying that they are burning something or ruining something (through lack of confidence, awareness and familiarity) whilst sweating like the proverbial pig in the process. Less than half a dozen words doesn't cost the earth.
Praise should be given for the section "my store cupboard" that, worryingly, appears as an afterthought whilst showing some of the things that Ramsay keeps in his (home) kitchen and this can also show the wary that they don't need the equivalent of a supermarket in their kitchen. A few basics can surprisingly go a long way. A similar overview is also given for typical equipment. A five hundred pound mixer might make a difference if you should use it for several hours a day, yet a twenty pound one would equally be good for the occasional family meal. Many chefs, Ramsay included, have put their name to certain commercial products out there, but to be fair, NO commercial overtones were detected here.
The book ends with a great complete index and then in the rear flap the DVD (we have not reviewed that) but it claims to include clips of various recipes and cooking. Maybe that will also help put some at ease. Certainly the book should do this, at the very least, if you let it help you.
Gordon Ramsay Makes It Easy, written by Gordon Ramsay and published by Quadrille Publishing Ltd. ISBN 1844003248, 192 pages. Typical price: GBP10. YYYY.
This is a RETROspective review of a previously-published book that, whilst not new on the market, is still available and the review has been made of the book as it stands today.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
Here British chef Gordon Ramsay has attempted to do things his own way whilst hopefully remembering who his audience really is. Of course, he is not admitting that any previous books might have got it wrong (nor do we suggest that), instead the focus is on just how different, even more inclusive this particular book is. To prove it too there is a DVD that was shot especially for this book.
Informality and family are the key themes here and visual imagery throughout the book seeks to reinforce this. No matter what the best intentions are, even the simplest recipe to a trained chef can be a fraught, complex experience for many. Ramsay hopes that he manages to help at least some people over the threshold, build a little confidence and make some great food at the same time. Certainly the intention is there and a lot of help. The rest is sadly down to you, dear reader.
This is a good accessible book. Lots of photographs that mostly set the scene, show recipe preparation or the finished dish. Not so many "arty for arty's sake" photographs, perhaps showing the oh-so-famous chef staring intently into the distance or looking at a stray tomato seed on their ultra-expensive knife. It might not be too much overkill or hyperbole to suggest that Ramsay could be wearing long boxer shorts, a dirty t-shirt and various family and animals rushing about the kitchen, were it not for the invariable po-faced attitude that may come from some who feel they know better, as you just know this is how many people will be when trying these recipes.
The range of recipes on offer is quite good and varied and there should be something for everyone. Even a few, semi-exotic recipes appear that hopefully will encourage the wary to try something new and different. The usual "YUM sour comment" about the lack of an average time being given for preparation and cooking appears here. This book is the exact type where this little bit of information should be de rigueur. It is virtual handholding and despite what some harassed publicity executives often claim when they read these moans, they CAN and DO make a bit of difference, to someone who has got over their resistance and is trying a recipe, following each word religiously, worrying that they are burning something or ruining something (through lack of confidence, awareness and familiarity) whilst sweating like the proverbial pig in the process. Less than half a dozen words doesn't cost the earth.
Praise should be given for the section "my store cupboard" that, worryingly, appears as an afterthought whilst showing some of the things that Ramsay keeps in his (home) kitchen and this can also show the wary that they don't need the equivalent of a supermarket in their kitchen. A few basics can surprisingly go a long way. A similar overview is also given for typical equipment. A five hundred pound mixer might make a difference if you should use it for several hours a day, yet a twenty pound one would equally be good for the occasional family meal. Many chefs, Ramsay included, have put their name to certain commercial products out there, but to be fair, NO commercial overtones were detected here.
The book ends with a great complete index and then in the rear flap the DVD (we have not reviewed that) but it claims to include clips of various recipes and cooking. Maybe that will also help put some at ease. Certainly the book should do this, at the very least, if you let it help you.
Gordon Ramsay Makes It Easy, written by Gordon Ramsay and published by Quadrille Publishing Ltd. ISBN 1844003248, 192 pages. Typical price: GBP10. YYYY.
This is a RETROspective review of a previously-published book that, whilst not new on the market, is still available and the review has been made of the book as it stands today.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
February 17, 2009
I've only attempted making a few things from this book, but they are all absurdly easy to make! The only downside is that all of the ingredients, when following them to the letter, are really pricey! And I love the fact that you don't need the Top Chef kitchen to make everything. He says in the book things like, "if you want to make THIS you need THIS REALLY EXPENSIVE AND HARD TO FIND THING, but THIS SIMPLE AND CHEAP THING YOU PROBABLY HAVE ALREADY BUT DIDN'T KNOW WHAT IT WAS will also work just as well."
August 10, 2015
Hmm, it's all been done before.
A lose ragbag of recipes cobbled together in book form for no apparent rhyme or reason other than to make money.
Who buys these books ?
My reason was it was a withdrawn from my library at 30p, but listed at £20, no way.
It's large and thick, mostly due to far to many unneeded photos that add nothing useful. Far too many photos of himself and his children for heavens sake, and an oversize font.
Days were when you typed a thesis using double line spacing to make it look longer than it was, this is the cookbook equivalent.
A lose ragbag of recipes cobbled together in book form for no apparent rhyme or reason other than to make money.
Who buys these books ?
My reason was it was a withdrawn from my library at 30p, but listed at £20, no way.
It's large and thick, mostly due to far to many unneeded photos that add nothing useful. Far too many photos of himself and his children for heavens sake, and an oversize font.
Days were when you typed a thesis using double line spacing to make it look longer than it was, this is the cookbook equivalent.
September 21, 2012
After seeing him for years on tv, and hearing his opinions on Masterchef (among other shows), I decided to buy one of his cookbooks. I read a recommendation on Barnes & Noble that said this book is good for home cooks, that the recipes are more like everyday cooks would use.
I'm not sure if that description fits. There are more fish recipes in this cookbook than any other cookbook that's not labeled "Fish Cookbook"! More than half of the meat recipes are for fish. Which may just encourage me to cook more fish :) I like fish. I do. But for some reason, I just don't want to cook it. His recipes may give me the confidence to cook some fish.
There are more than fish recipes in this book; there are stews, soups, lamb, vegetables, and even one I don't believe I have in any of my cookbooks: chateaubriand!
Again, I haven't tested any of the recipes for ease of following, or turning out as intended. That takes some time. However, it'll remain near my kitchen to give me every opportunity to try out cooking as the English do it ;)
I'm not sure if that description fits. There are more fish recipes in this cookbook than any other cookbook that's not labeled "Fish Cookbook"! More than half of the meat recipes are for fish. Which may just encourage me to cook more fish :) I like fish. I do. But for some reason, I just don't want to cook it. His recipes may give me the confidence to cook some fish.
There are more than fish recipes in this book; there are stews, soups, lamb, vegetables, and even one I don't believe I have in any of my cookbooks: chateaubriand!
Again, I haven't tested any of the recipes for ease of following, or turning out as intended. That takes some time. However, it'll remain near my kitchen to give me every opportunity to try out cooking as the English do it ;)
February 21, 2014
Really enjoy watching english chefs such as G.Ramsay, J.Oliver, even found the delicious Ms Dahl a pleasure to watch recently. Was wondering if Gordon Ramsay actually knew how to cook, because I hadn't actually seen him cooking in his show "Kitchen Nightmares"; but I remember him cooking just a little in the "F word". I like some of Ramsay's recipes in this particular book, I want to try his Lemon Pie but I don't know where on earth I'll be able to find a blow torch for the caramelised crust on top! Some of his ingredients/tools aren't something we normal non-chefs have just lying around. His repetitive use of free-range eggs/yolks/chickens gets a little tiring, geez Gordon- we get it, some people don't actually earn a chef's salary & can't afford to eat only the best ingredients- and tiger prawns/salmon/asparagus/mullet aren't things that we can eat every day! I wish he'd put in a little more traditional english recipes, like a few different pie recipes or something...Don't get me wrong, I do actually enjoy watching his shows, but I expected just a little bit more from him.
This entire review has been hidden because of spoilers.
November 20, 2011
He really does make everything look easy if it's got ingredients I don't normally buy. Nice thing is you can repeat the same few dishes over and over. Comes with a DVD featuring five dishes being made by Chef Ramsay, and they are a pleasure to watch. My cooking ability is average and these were easy to follow and the results were good. Great photographs, love that he includes a section on cooking with kids, and the exposition is nice - sounds so personable, like how the chef talks in his videos.
December 28, 2022
This book is filled with simple yet delicious recipes made by my favorite English chef. I enjoyed reading his views of qualities of meats and breads while giving advice of what types of produce and products to look for and the best ways to prepare and cook them. I hope that I will one day be able to achieve success as that of Gordon Ramsay with my own culinary desires and acting wishes.
January 28, 2008
I love to cook and have already used a number of recipes from this book. When I get concerned about the calories I find substitutes because some of the recipes can be very rich but are not beyond the reach of anyone who loves to cook.
October 3, 2009
I cannot believe how easy these recipes are. This is defiantly a cook book to buy. The pictures are gorgeous, it's wonderfully explained and includes a DVD showing how to make about five of the recipes. My mouth waters just flipping through. It's perfect for a beginner home cook.
July 28, 2010
my son wants to be a chief, and we love Hell's kitchen. We started watching Hell's Kitchen because I wanted him to see the kind of people he could be working for, and the pressure situations, etc. In spite of all that, he still wants it.
July 20, 2012
Good book, plenty of recipes and pictures for the recipes. My only problem? I don't like fish... Most of the recipes are fish. It's not too big of a problem because everyone I know likes fish, so I'll make them fish! :P
October 26, 2015
Many of the recipes call for things that I don't have access to or don't enjoy because of personal preference. Still,I will gladly try some recipes and I'm sure I will enjoy them. The wild mushroom risotto and the lobster spaghetti to name a few.
November 25, 2007
The illustrations of the food looked very nice, but there were very few recipes in the book that I would actually make.
January 29, 2008
I love the photos although recipes are not quite easy to follow. I mean his pantry is different from mine. I just love his fondant potatoes. Delicious!
cookery
August 29, 2009His recipes seemed very easy to make, but he uses alot of seafood. Which I do not like.
June 16, 2010
Every recipe I've tried out of this book has been excellent, and, as an added bonus, the pictures are beautiful.
May 8, 2011
The recipes I have been able to make are great. The problem lies in that many of the recipes are not everyday meals.
December 26, 2011
Perfect ingredients...easy but savory dishes.
June 26, 2013
This guy's up there with Jamie Oliver - love 'em both. Just wish he wouldn't swear so much! But - he doesn't use the 'f' word in his book, or at least I don't recall seeing it! LOL
December 11, 2015
Cook To Best
This entire review has been hidden because of spoilers.
January 27, 2025
Bought this cookbook for my husband years ago (this is the 2015 version) and just now got around to reading it myself. The book has lovely photographs and good, detailed directions for the recipes. A lot of the recipes are very meat heavy and influenced by Ramsay's Scottish background. I wish there was a greater variety of lighter fare and more personalization behind some of the recipes - I read two new cookbooks by others that came out last fall and found there was a lot of narrative/storytelling behind certain recipes and how they came about, which I found really interesting. I did like how well organized this cookbook is and I like the different categories used to present the recipes. For example, there is a chapter devoted to food for kids (all the recipes in that section are easy to make and looked delicious for not just children but adults, too!), a chapter devoted to meals for two, and a chapter devoted to recipes for entertaining large groups. Overall, this cookbook would be a good gift for someone starting out on their own and/or any Ramsay fan.
November 6, 2020
I was hoping when I borrowed this book it truly meant “easy” — I was mistaken. Some of these recipes are easy, but for someone that has a budget, some ingredients are unattainable. Also not every town has a “true” bakery, fish market, or can afford to buy only “hand dived” scallops. I liked reading his advice throughout, but some were a bit judgmental. I also wished there were more finished pictures of the meals.
If you’re able to purchase these ingredients and have a cook’s blowtorch, this book is for you.
If you’re able to purchase these ingredients and have a cook’s blowtorch, this book is for you.
January 15, 2018
The man is amazing
December 2, 2019
I am sure if you love fish and seafood that this is the best cookbook ever....so much fish. Loved that the recipes were simple and fairly straight-forward.
May 28, 2020
Good looking recipes, easy to follow directions. I had to Google a few ingredients
April 5, 2023
Having read almost all of Gordon's books, I can say that this and Just Desserts are two of the worst books.
From the design to the writing, the word easy was to be instilled in an almost literal sense. "can we make a book" - "Easy! Just a paragraph per recipe, and we'll slap some dark colours and blurry pictures on each section!"
The ehtos was to be that easy food doesn't need to be dull or drab. After a long day in the office (or kitchen), you can come home and cook something easy - this is true, but this book is not the best representation of that.
There are few recipes I would actually cook - no essence of individualism or creativity - nothing that makes me go - yea, that's what I want to eat! Probably because the pictures are TERRIBLE!
I don't recommend it. If you're looking to complete a collection then it's good enough, but there are about a thousand other cookbooks that are far better than this one!
From the design to the writing, the word easy was to be instilled in an almost literal sense. "can we make a book" - "Easy! Just a paragraph per recipe, and we'll slap some dark colours and blurry pictures on each section!"
The ehtos was to be that easy food doesn't need to be dull or drab. After a long day in the office (or kitchen), you can come home and cook something easy - this is true, but this book is not the best representation of that.
There are few recipes I would actually cook - no essence of individualism or creativity - nothing that makes me go - yea, that's what I want to eat! Probably because the pictures are TERRIBLE!
I don't recommend it. If you're looking to complete a collection then it's good enough, but there are about a thousand other cookbooks that are far better than this one!
November 22, 2017
In this book, Chef Gordon Ramsey presents recipes that can be made at home. While the directions are not that difficult, the issue lies in trying to find some of the ingredients in the US. The recipes seemed geared for Britain.
February 10, 2017
Ingredients. 1 cup dry red wine, or water. 1 cup chicken stock, or reduced-sodium canned broth. 1/2 teaspoon salt. Garlic-Roasted Leg of Lamb.
Displaying 1 - 28 of 28 reviews