Gordon Ramsey Makes It Easy Hard Back

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Here British chef Gordon Ramsay has attempted to do things his own way whilst hopefully
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. //
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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 loo 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.
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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 c
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 ;)
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If you're able to purchase these ingredients and have a cook's blowtorch, this book
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.
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Ramsay is known for presenting TV programmes about
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.Ramsay is known for presenting TV programmes about competitive cookery and food, such as Hell's Kitchen, The F-Word and Ramsay's Kitchen Nightmares.
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