Un chef para todo el año

by Gordon Ramsay

En Un chef para todo el año, el premiado chef Gordon Ramsay hace una magnífica selección de recetas contemporáneas ligeras, sanas y totalmente accesibles para quien cocina en casa. El libro refleja la obsesión de Gordon Ramsay por los mejores y más frescos ingredientes; está organizado por estaciones para que los sabores reflejen la atmósfera que evocan las distintas épocas del año. Aunque las recetas son muy diversas, todas tienen algo en comú una presentación sofisticada respaldada por una sencillez sorprendente. Con su inigualable mezcla de sabios consejos culinarios, combinaciones vanguardistas y recetas que hacen agua la boca, Gordon Ramsay demuestra que es realmente un chef para todo el año.
•Más de 100 recetas sorprendentemente sencillas y completamente accesibles para el que cocina en casa

•Platillos contemporáneos y ligeros para el paladar actual
•Ideas innovadoras y consejos culinarios de uno de los cocineros británicos
más fascinantes
•Espléndidas fotografías en todo el libro Gordon Ramsay es el chef y estaurantero más célebre de Gran Bretaña. Es además el único chef de Londres con tres de las codiciadas estrellas Michelin, gracias a su restaurante en Royal Hospital Road 68, en Chelsea. En 2001 abrió Amaryllis en Glasgow y Gordon Ramsay
at Claridge’s con gran aclamación. El otro bestseller de Gordon,Gordon Ramsay’s Just Desserts, obtuvo el Premio al Libro del Año otorgado por el Guild of Food Writers en 2002.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

224 pages, Paperback

First published January 1, 2000

About the author

Gordon 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.

Reviews

[Beka · Rating 2 out of 5]

Very chef-y and out of reach, though I'm sure it all tastes wonderful.

[Lindsey Duncan · Rating 3 out of 5]

This is a very interesting book with an evocative approach to seasonal ingredients, written by a chef who clearly loves both the basic essence of food and his home reaches of Scotland. I found enjoyable and usually accessible, but some of the content will reach beyond the skills and budget of a home cook, even a very experienced one. As a personal complaint - but what can I offer but my own opinion? - there were an inordinate number of seafood dishes, which makes the soups, appetizers and entrees a bit slim pickings if that's not your thing. I really liked the perspective on the season's ingredients, though ... it's a good read to get one thinking about seasonality.

[Joyce · Rating 5 out of 5]

First let me start off with saying that I don't care for Gordon Ramsay as he presents himself on tv. But......the man can cook. While I have only made one recipe from this book, Roasted Figs with Cinnamon Shortbread, it is one of my all-time favorite recipes. It uses simple ingredients, it's easy to prepare, the final presentation is gorgeous and it is absolutely wonderful. I make it every time fresh figs are available. If I never make another recipe out of this book, which I doubt, this recipe alone makes this book worthy of five stars.

[Pj · Rating 5 out of 5]

A very interesting book about the famous London chef. Lots of interesting facts about working in a restaurant and what it takes to make the big time. Also lots of fun as he talks about the other big time chefs and what he thinks of them.

[Richard · Rating 4 out of 5]

lovely photographs. great recipes.

[Wil · Rating 4 out of 5]

Give a great idea for the seasons and the flavors you can use.