Gordon Ramsay Quick & Delicious: 100 recipes in 30 minutes or less

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I can't comment on how good the recipes themselves are as I've not made them yet, but I trust they are delicious (they certainly look that way) since Gordon Ramsay's name is attached. What I can comment on is the ingredient list. I would say that, for the most part, all of the ingredients can be found in a fairly large grocery store, specifically one that has a decent international food aisle. Where I would likely not adhere to the recipes is where it calls for a certain type of vegetable (e.g. chioggia beet, lacinito kale, etc). More likely I would use what was locally grown and fresh, versus traipsing all over the nearest city's grocery stores in search of them. Pour over the flavoured cream and mix well. Season to taste with salt and pepper, stir again and serve. With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food — whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant, Gordon Ramsay, or the perfectly crafted burger from his Las Vegas burger joint.

Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30

Gordon James Ramsay, OBE, is a British chef, television personality and restaurateur. He has been awarded a total of 16 Michelin Stars, and in 2001 became one of only three chefs in the United Kingdom to hold three Michelin stars at one time. Ramsay currently ranks 3rd in the world in terms of Michelin Stars behind Joël Robuchon and Alain Ducasse.

The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun. It instantly elevates a casual family dish into something a bit smarter, but without really increasing the work. The twist here is that the lids are cooked separately from the pie filling. This is real feel-good carnival food. There’s nothing demanding about it, but the warmth of the spices punctuated by the fierce heat of the Scotch bonnet chillies always puts a smile on my face. Live from his home, Gordon showed how easy it is to make a curry in around 10 minutes. And as a bonus, he showed how easy it is to accompany it with an easy roti! Shawarma is the name of the vertical spits of meat you see in Arabic restaurants, normally eaten in pitta bread with tabbouleh, cucumber and tomato and topped with houmous or tahini.

Recipes | Pasta Recipes from Gordon Ramsay | Gordon Pasta Recipes | Pasta Recipes from Gordon Ramsay | Gordon

I love Gordon Ramsay shows. His voice comes through in the writing of this cookbook - it is authentically him. Create chef-quality food without spending hours in the kitchen -- these are the recipes and straightforward tips you need to make good food fast. Step – 4 Toss some raisins into a bowl and then add the fruits and baked oats and mix them properly. Then pour the prepared syrup on the oats. To start, I think the 30-minute time frame is a bit ambitious. It does not include the required prep time for many of the recipes. Again, this is another cookbook calling for ingredients that are not readily available to the average human. I loved watching Gordon Ramsay on TV during the first four or five seasons of Hell's Kitchen! My husband and I always thought it would be so cool to be dining in one of his restaurants (never happen) and have it happen to be on a night when they're filming a competition. But I've never gotten my hands on any of his cookbooks and really looked at his recipes. I always figured they'd be too fancy and complicated.Cooking everything together in one pan has some great advantages – all the prep work is done up front, so you can get on with other things once it’s in the oven, the flavours really come together as they cook and there is only one pan to wash up when you’ This is my twist on the classic American ‘mac ‘n’ cheese’, using a trio of English cheeses. Mature Cheddar adds a tangy depth of flavour to the base, while the crumbly Lancashire and Cheshire cheeses melt into a smooth and creamy sauce. For the garlic and herb mash, heat the butter in a small saucepan, add the garlic and woody herbs, and cook for 2–3 minutes. Pour in the milk and cream and bring to a gentle simmer. Add the soft herbs and cook for another 2–3 minutes. Tips: The hotter the potato when you put it through the ricer, the fluffier the mash, so move fast once the potatoes have been drained.

Gordon Ramsay Collection 4 Books Set (Ultimate Home Cooking Gordon Ramsay Collection 4 Books Set (Ultimate Home Cooking

Serves 2. Mojo sauce lends a bright, punchy, herby flavor to this satisfying dish--double the sauce and save the leftovers for dipping crudité or marinating then grilling shrimp. Meanwhile, if you’re making the regular, mustard or truffle mash, put the butter, milk and cream into a small saucepan and bring to a gentle simmer. For the mustard mash, add the mustards to the warm cream mixture. For the truffle mash, add the truffle paste and truffle oil to the pan instead. Step – 5 Pour some milk into a mason jar and add a dollop of ice cream and some nut butter. Mix well. There are lots of ingredients, some of which I haven’t heard of (I’m looking at you, preserved lemon!). I just googled substitutions and it was fine. I may seek out some of the specialty items just because I’m a curious foodie.With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food -- whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant, Gordon Ramsay, or the perfectly crafted burger from his Las Vegas burger joint. Swapping traditional potatoes for ricotta yields lemony, pillowy pasta that’s light as a cloud. Feel free to use any exciting vegetables that spring up at the farmers market, just keep them crisp and bright to enjoy at their peak.