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Gordon Ramsay's Secrets
Gordon Ramsay is the most celebrated chef working in Britain today, with a well-deserved reputation for fabulous food. Here, he reveals how he transforms ingredients into the sublime dishes for which he is so justly famous. Much more than a collection of his superb recipes, this inspirational book passes on many of the secrets of his cooking techniques, knowledge and skills. Recipes are presented in a straightforward and comprehensive way with detailed descriptions of Gordon's special techniques, his innovative short-cuts, and other culinary hot tips with close-up photography. With recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, breads and pastries, as well as flavourings, stocks and dressings, this unique cookbook is destined to become a classic kitchen reference book.
224 pages, Paperback
First published January 1, 2003
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185 people want to read
About the author
Gordon Ramsay
178 books694 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 - 5 of 5 reviews
October 28, 2015
I thought this book excellent value at £3.00, secondhand (recommended retail price in 2010 was UK£15). It’s a pleasingly compact 232(h) x 185mm(w) x 25mm(b) size of book. Nice clear typeface too.
On 23rd October 2015, one UK online retailer of lobster quoted £32.95/kg plus a small-order delivery charge of £7.95); ( https://www.fishforthought.co.uk/fres.... (with whom I have no beneficial connection).
Mr Ramsay advises that 2 x 500g lobsters will make a starter of “poached lobster with potato & rocket salad”, for two persons (see pages 10 & photo on page 11). His directions for preparation, cooking and presentation read reassuringly well for clarity and comprehensiveness. He helpfully and rightly advises his reader exactly how to humanely (kindly) kill the pair of crustaceans. His Chef’s secret on this dish (comprising lobster, potato, wild rocket, vinaigrette, Parmesan cheese, and seasoning) lies in how to make neat, round medallions of the lobster. We eat by our eyes as much as by mouth. Mmm.
I tried to imagine who would have bought this book at full price when designed and first published in 2003. Yes, it does function to advertise his restaurants; establishing his ethical credentials; educating his wealthy diners to pay his prices for dishes cooked by his staff, not himself; and/or raising his profile for TV work. OK, that IS s a somewhat cynical list! I expect I’d do the same. I’ve warmed to this book; even though I’ve only owned it for a couple of weeks and have not yet actually cooked any receipe from it?
Short and sweet, this is a book that reads very well. The text on the page is well set out and reads convincingly; though just occasionally one has to accept the inevitable, and translate some direction or other in order to meet the contents of one’s own kitchen equipment (He uses a juicer, I use a Bamix®). So be it. It’s hardly Mr Ramsay’s fault that my hands feel all wobbly at the mere thought of forty-odd quid’s worth of uncooked lobster! However, there are plenty of other interesting feasible and affordable dishes here which look perfectly achievable in season with a bit of judicious shopping.
All in all; I think I’m going to enjoy learning from this book. Roll on next May-June (Smoked haddock & seasonal asparagus open ravioli, pg. 94). In the meantime I must finish planning November’s dinner party. Mr Ramsey’s just made that a whole lot easier with his calf’s liver with fried polenta & fig vinaigrette (p.81). The summer of 2015 was a magnificent year for fresh figs in Southern Britain. Can I expect balsamic vinegar to have a greater influence on the flavour than the substitution of imported figs, I wonder? Or do I really need to wait to pick next year’s harvest? Hmm …. I so love Britain for it’s regional and seasonal produce; but at times like this I wish I’d acquired this book three months ago!
On 23rd October 2015, one UK online retailer of lobster quoted £32.95/kg plus a small-order delivery charge of £7.95); ( https://www.fishforthought.co.uk/fres.... (with whom I have no beneficial connection).
Mr Ramsay advises that 2 x 500g lobsters will make a starter of “poached lobster with potato & rocket salad”, for two persons (see pages 10 & photo on page 11). His directions for preparation, cooking and presentation read reassuringly well for clarity and comprehensiveness. He helpfully and rightly advises his reader exactly how to humanely (kindly) kill the pair of crustaceans. His Chef’s secret on this dish (comprising lobster, potato, wild rocket, vinaigrette, Parmesan cheese, and seasoning) lies in how to make neat, round medallions of the lobster. We eat by our eyes as much as by mouth. Mmm.
I tried to imagine who would have bought this book at full price when designed and first published in 2003. Yes, it does function to advertise his restaurants; establishing his ethical credentials; educating his wealthy diners to pay his prices for dishes cooked by his staff, not himself; and/or raising his profile for TV work. OK, that IS s a somewhat cynical list! I expect I’d do the same. I’ve warmed to this book; even though I’ve only owned it for a couple of weeks and have not yet actually cooked any receipe from it?
Short and sweet, this is a book that reads very well. The text on the page is well set out and reads convincingly; though just occasionally one has to accept the inevitable, and translate some direction or other in order to meet the contents of one’s own kitchen equipment (He uses a juicer, I use a Bamix®). So be it. It’s hardly Mr Ramsay’s fault that my hands feel all wobbly at the mere thought of forty-odd quid’s worth of uncooked lobster! However, there are plenty of other interesting feasible and affordable dishes here which look perfectly achievable in season with a bit of judicious shopping.
All in all; I think I’m going to enjoy learning from this book. Roll on next May-June (Smoked haddock & seasonal asparagus open ravioli, pg. 94). In the meantime I must finish planning November’s dinner party. Mr Ramsey’s just made that a whole lot easier with his calf’s liver with fried polenta & fig vinaigrette (p.81). The summer of 2015 was a magnificent year for fresh figs in Southern Britain. Can I expect balsamic vinegar to have a greater influence on the flavour than the substitution of imported figs, I wonder? Or do I really need to wait to pick next year’s harvest? Hmm …. I so love Britain for it’s regional and seasonal produce; but at times like this I wish I’d acquired this book three months ago!
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December 29, 2016Still working my way through this.
November 13, 2010
أطباقه مميزة و سهلة.. و طريقة الكتاب ممتعة =) !
October 24, 2011
Loaded with great recipes. I would like it to have a photo for each recipe as it helps to visualise what the finished dish should look like, but otherwise it is a great book.
Displaying 1 - 5 of 5 reviews