A Different Tempo from Gordon Ramsay as he leaves his chef’s jacket at work!
4/5 Stars Amazon Reviewer
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Each chapter opens with some relevant notes and a list of the recipes contained within, for quick reference.
Each recipe is clearly laid out with a bold title and relevant text, along wiith the method, the number of servings and the list of ingredients. The page numbers are on the edge of the right hand page, which aids quick flicking!
The book is interspersed with illustrations of the finished dishes, although these are rather fewer than expected, in my opinion…..(hence my four star rating)…… along with on-location shots of GR, his family and friends.
My favourite pud is no particular secret, and, as I share Gordon’s passion for the caramelized apple flavour and texture in an Apple Tarte Tatin….. his recipe for ‘Caramelized Apple Pie’, from page 207, really hits the spot:-
‘I love the flavour of caramelized apples in a tarte tatin, and this is a way of bringing that flavour into a classic apple pie.
Also, because the apples are pre-cooked, they won’t shrink during baking and create air pockets inside the pie.
I like to serve the pie while it’s still warm with either a little pouring cream or a scoop of vanilla ice cream.’
A delicious twist which makes the finished product taste divine, and following on from G’s ‘Lamb Shank Cassoulet` served with sautéed savoy cabbage and chunks of malted grain bread….simply SUPER to share, after an October stroll in the woods with all our friends!
Which… of course….is what this book is all about!
A taste of other recipes within:-
Asparagus velouté
Conger eel bisque
Crayfish chowder
Farfalle with bacon, peas and sage
Grilled vegetable lasagne
Gordon’s posh kedgeree (video feature above)
Wild mushroom barley risotto
Fish curry with lime and coconut rice
Grilled herrings with harissa
Fisherman’s stew
Poached rabbit legs with gremolata
Pork fillet stroganoff
Home-made bangers
Classic mixed grill
Angus beef olives
Sweet potato and duck rösti with fried duck eggs
Honey roast ham
Shepherd’s pie with Branston pickle
Cornish chicken pie
Fish pie with oysters and scallops
Roast winter vegetables
Spicy cauliflower stir-fry
Mixed mushroom salad
Pickled onions
Autumn fruit salad with thyme and ginger
Custard tart
Lemon meringue pie
Chocolate swirl cheesecake
Chocolate and coffee pots
Dark chocolate marquise
All in all, a ‘homely’-type book, which is clear from the GR notes throughout, e.g.:-
From ‘Pasta and grains`:-
‘At home, we don’t just stick to rice and spaghetti. Tana has begun to feed the kids a vegetarian meal once a week, which means being creative in combining pulses, grains and pasta with a variety of vegetables.
The kids love it when she experiments.
When the weather is cold we use a lot of barley, adding it to soups, stews, and winter salads. Barley can even take the place of rice in risotto.
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David Driscoll
The Plonker Club
The Unofficial Gordon Ramsay Fansite
www.theplonkerclub.com
