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Lädt ... Gordon Ramsay Makes It Easy (2006. Auflage)von Gordon Ramsay (Autor)
Werk-InformationenGordon Ramsay Makes It Easy von Gordon Ramsay
   Keine Keine aktuelle Diskussion zu diesem Buch.  PointedPundit | Mar 23, 2008 |  keine Rezensionen | Rezension hinzufügen
Gordon Ramsay Easy sees Britain's most celebrated chef moving out of the restaurant and into the home kitchen. Having reached his zenith in the culinary establishment, Gordon is now focusing on making his food accessible to a wider audience. This book features dishes which have all the hallmarks of Gordon's cooking - the best ingredients, great taste combinations, superb culinary skill - but the overall feel is more informal and the emphasis is on ease of preparation and simple techniques. Arranged around actual meals - Breakfast & Brunch, Great Fast Food, Family Lunches and Posh Dinners, Summer Bar-B-Qs and Cooking for Crowds, Bellinis & Blinis and Romantic Dinners for Two, High Teas and Midnight Feasts - each chapter contains 6-10 recipes either arranged as a selection or as menus. In addition, each chapter features a classic dish - such as an omelette, risotto, souffle, sauce or style of pastry - which Gordon demonstrates in close-up step-by-step photographic detail. The end result is therefore a great selection of dishes and an invaluable culinary handbook. graphic design will make this book a must for all Gordon Ramsay's fans. Keine Bibliotheksbeschreibungen gefunden. |
Aktuelle DiskussionenKeineBeliebte Umschlagbilder
 Google Books — Lädt ...GenresMelvil Decimal System (DDC)641.555Technology Home and family management Food And Drink Cooking, cookbooks Quick Meals Time-saving, EconomicalKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt: (3.5)
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3
“Makes It Easy” shows how to make 100 great recipes at home without spending a fortune or hours in the kitchen. The ingredients are easy to find and more importantly, easier to combine. There are recipes for breakfasts, formal or informal dinners. The flavors are balanced and enhance the tastes and textures of the ingredients. There is little masking or overpowering found within the 256 pages of this book.
Part of the joy I receive from reading a cookbook is derived from its photography. Too often, Photographer Jill Mead’s shots are uninspired and therefore uninspiring. I recognize author Gordon Ramsay, a London chef who holds three Michelin stars and budding television star, sees himself as central to the book.
I disagree. To me, it’s the ingredients and the dishes. Seeing multiple shots of the author in his two outfits leaves the impression this book is the product of a one-day photo shoot; an impression the quality of the book’s recipes does not support. (