Cooking for Friends

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More About This Book

Overview

"As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down."

way from the high-octane energy of the professional kitchen, Gordon Ramsay makes meals at home that are more re-laxed, where cooking is fun and everyone gets involved in preparing food for family and friends. The way Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever possible; and celebrate the food culture and its many influences.

And while Gordon loves to celebrate traditional food, he proves that it doesn't have to be boring, bland, or uninventive. Cooking for Friends is full of Gordon's best-loved versions of classic dishes—try a slow-cooked dish like Honey Roast Ham or Corn-Fed Chicken Legs with Braised Peas and Onions, or invite people around for a Sunday lunch of Roast Rib-Eye with Caramelized Shallot and Red Wine Gravy. Cook the ultimate in comfort food, Shepherd's Pie with Branston Pickle or Bakewell Tart, and get the kids involved in making Farfalle with Bacon, Peas, and Sage or Grilled Vegetable Lasagne.

Cooking for Friends contains more than one hundred of Gordon's favorite recipes that he loves to cook and eat with friends and family—uncomplicated recipes but all with Gordon's remarkable feeling for flavor and his extraordinary technical know-how.

  • Cooking for Friends
    Cooking for Friends  

Editorial Reviews

Detroit News
“Detroit News 5 Best Books for Cooks”
New York Times
“New York Times Top Holiday Cookbooks of 2009”
More Reviews (1) Fewer Reviews
Christine Muhlke
…the food! It's nice! Stuff you'd like to make—and actually can in a reasonable amount of time—from an international menu of comfort foods and slightly more ambitious fare: Thai-style fish cakes with sweet chili sauce, wild mushroom tarts in a walnut-Parmesan crust, lamb shank cassoulet. The recipes, written with Mark Sargeant and Emily Quah, are clear and not scary in the least.
—The New York Times

Product Details

  • ISBN-13: 9780061435041
  • Publisher: HarperCollins Publishers
  • Publication date: 10/13/2009
  • Pages: 272
  • Sales rank: 88,287
  • Product dimensions: 7.75 (w) x 9.93 (h) x 1.06 (d)

Meet the Author

Gordon Ramsay's radical career change at seventeen, from soccer player to chef, led to the awakening of exceptional talent. He is now the holder of an extraordinary ten Michelin stars, for his restaurants in London and New York, and is at the head of a food empire, with restaurants in places as far afield as Tokyo and Prague. He has produced a number of bestselling cookbooks, published a hugely successful autobiography, Roasting in Hell's Kitchen, and starred in a stream of successful television series, including the award-winning Ramsay's Kitchen Nightmares and Hell's Kitchen on Fox. Ramsay and his wife have four children and live in England.

Customer Reviews

Average Rating 3.5
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Sort by: Showing all of 11 Customer Reviews

  • Posted October 19, 2009

    For Food Lovers

    Perhaps most famous in the U.S. as the host of "Hell's Kitchen," British chef and restaurant entrepreneur Gordon Ramsay shares his cooking expertise in his new book "Cooking for Friends." The book itself is filled with quality photos and split into nine sections: Hot and Cold Soups, Pasta and Grains, Fish and Shellfish, Meat and Poultry, Savory Pies and Tarts, Vegetables and Salads, Desserts and Ices, Chocolate and Coffee, as well as Basics. The recipes themselves are full of European flavor, which is not surprising since Ramsay is from the U.K. Each section starts off with a brief introduction by Ramsay, as well as a listing of all the recipes in this section. Through the introductions, we learn that Ramsay's soups recipes were influenced by his experience with the New England clam chowder, his love for pasta stems from the time he was trained as a chef in Sicily and Sardinia, while his creativity with chocolate dates back to his time working in Paris. Other food sections are influenced by Ramsay's lifestyle-such as the weekly pies his mother baked when he was a child or his wife's Tana's wish to have their children enjoy a rich vegetarian diet. The recipes themselves are unique, with many quite challenging while others fit for beginners. Some of my favorite recipes included lemon meringue pie, grilled vegetable lasagna, crayfish chowder, dark chocolate marquise, and wild mushroom barley risotto. The end of this book has an index structured by ingredients, which I found to be another helpful aspect of this book. So, for example if I want to cook something with bacon, I could look it up in the index and find the page numbers for the recipes that include this ingredient. Same for other ingredients like walnuts, cherries, cheese, celery, etc. Last but not least, this colorful book-embedded with not only images of the recipes but also Ramsay's family gatherings, looks like it would look good on a coffee table or make a great gift for any food lover.

    4 out of 4 people found this review helpful.

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