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Gordon Ramsay
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A Bigger Slice of Pieby Gordon RamsayISBN 000726433X (0-00-726433-X)
Softcover, HarperCollins Publishers Limited
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› Find signed collectible books: 'A Bigger Slice of Pie'Book summary:Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. Not a sausage - penniless, broke, fucking nothing - and although, at a certain age, that didn't matter hugely, there came a time when hand-me-downs, cast-offs and football boots of odd sizes all pointed to a problem that seemed to have afflicted me, my mum, my sisters, Ronnie and the whole lot of us. It was as though we had been dealt the 'all-time dysfunctional' poker hand. I wish I could say that, from this point on, the penny dropped and I decided to do something about it, but it wasn't like that. It would take years before the lessons of life, business and money began to click into place - before, as they say, I had a pot to piss in. This is the story of how those lessons were learned." This is Gordon Ramsay at his raw, rugged best.P LAYING WITH FIRE is the amazing story of Gordon's journey from sous-chef to superstar. In his no-holds-barred style, Gordon shares his passion for risk and adventure and his hard-won success secrets. [via]
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Fish and Shellfishby Gordon RamsayISBN 0297822853 (0-297-82285-3)
Softcover, Orion Publishing Group, Limited
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› Find signed collectible books: 'Fish and Shellfish'Book summary:This is one of a series of small cookbooks with an emphasis on light and healthy cookery. [via]
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Gordon Ramsay Makes It Easy: 100 Simple but Sophisticated Recipesby Gordon Ramsay , Jill Mead, Mark Sargeant, Helen TilottISBN 0764598783 (0-7645-9878-3)
Softcover, Wiley & Sons Canada, Limited, John
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› Find signed collectible books: 'Gordon Ramsay Makes It Easy: 100 Simple but Sophisticated Recipes'Book summary:New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.
Fiamma: The Essence of Contemporary Italian Cooking
A contemporary spin on classic Italian cuisine for home cooks from New Yorks acclaimed Fiamma restaurant.At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New Yorks renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts.The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Marcus Samuelsson, award-winning chef/owner of Restaurant Aquavit and Riingo, takes his formidable culinary talents and curiosity to Africa to bring the continents diverse cultures and cuisines alive for home cooks in this beautiful book with more than 200 recipes, 250 photos, and fascinating stories of his journey.Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home
Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook.Go Fish: Fresh Ideas for American Seafood
Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easyand faster than you might think.In the Heat of the Kitchen
International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips.
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Gordon Ramsay's Fast Foodby Gordon RamsayISBN 1554700647 (1-55470-064-7)
Hardcover, Key Porter Books
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Gordon Ramsay's Just Dessertsby Roz Denny, Gordon Ramsay , Georgia Glynn SmithISBN 1571457011 (1-57145-701-1)
Hardcover, Laurel Glen
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› Find signed collectible books: 'Gordon Ramsay's Just Desserts'Book summary:Gordon Ramsay's Just Desserts is a very fine book of last courses from energetic three-star Michelin chef Gordon Ramsay, expertly marshaled for the domestic kitchen by Roz Denny. Ramsay's imagination is obviously caught by the sweet course: he expends a great deal of innovative thinking to it with fascinating results. He is inclined to roast his fruit, for example, caramelizing it for greater intensity of flavor; or he might deep-fry it, as in the elegant and fantastically nonchalant Fruit Tempura. Asian flavors appear in ethereal dishes like the Thai Rice Pudding with Coconut and Lemon or Banana and Passion Fruit Sorbet. Cheesecake is light and flavored with pumpkin. Proper homage is paid to comfort food, with recipes for Bread and Butter Pudding (Ramsay makes his with a baguette and laces it with Baileys Irish Cream) and Steamed Toffee, Banana, and Pecan Pudding. The chocolate recipes are particularly fine, with a Chocolate Mocha Tart standing out. Just Desserts is also an excellent primer of patisserie techniques; its explanations and illustrations of the standard syrups, pastes, sponges, and pastries of the restaurant kitchen, here translated into domestic terms, are particularly lucid. The professional mysteries of the mousse, the parfait, the bavarois, and the various manifestations of the meringue are made wonderfully clear. --Robin Davidson, Amazon.co.uk [via]
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Gordon Ramsay's the Business : Raw, Rare to Well Doneby Gordon RamsayISBN 0007259891 (0-00-725989-1)
Hardcover, HarperCollins Publishers Limited
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› Find signed collectible books: 'Gordon Ramsay's the Business : Raw, Rare to Well Done'Book summary:Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how. "In the beginning there was nothing. Not a sausage - penniless, broke, fucking nothing - and although, at a certain age, that didn't matter hugely, there came a time when hand-me-downs, cast-offs and football boots of odd sizes all pointed to a problem that seemed to have afflicted me, my mum, my sisters, Ronnie and the whole lot of us. It was as though we had been dealt the 'all-time dysfunctional' poker hand. I wish I could say that, from this point on, the penny dropped and I decided to do something about it, but it wasn't like that. It would take years before the lessons of life, business and money began to click into place - before, as they say, I had a pot to piss in. This is the story of how those lessons were learned." This is Gordon Ramsay at his raw, rugged best.P LAYING WITH FIRE is the amazing story of Gordon's journey from sous-chef to superstar. In his no-holds-barred style, Gordon shares his passion for risk and adventure and his hard-won success secrets. [via]
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Gordon Ramsay's Three Star Chefby Gordon RamsayISBN 1554700906 (1-55470-090-6)
Hardcover, Key Porter Books
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› Find signed collectible books: 'Gordon Ramsay's Three Star Chef'Book summary:Gordon Ramsays no-holds-barred television persona has garnered widespread attention both stateside and abroad, but his food continues to be his greatest achievement. His passion for fresh ingredients is fully apparent in this collection of fifty classic Ramsay recipes. Describing both the restaurant methods for preparation, along with a down-to-earth guide to recreating the dishes at home, this beautifully photographed book showcases Ramsays immense talent. Including Gordon's signature Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust, Ginger Mousse and a Bitter Chocolate Cylinder with Coffee Granite, this cookbook is both a valuable cooks resource and an arresting look at a man who has been dubbed “the best chef of his generation.[via]More editions of Gordon Ramsay's Three Star Chef:
Humble Pieby Gordon RamsayISBN 0007229682 (0-00-722968-2)
Softcover, HarperCollins Publishers Limited
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Humble Pie : My Autobiographyby Gordon RamsayISBN 0007236077 (0-00-723607-7)
Softcover, HarperCollins Publishers Limited
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In the Heat of the Kitchenby Gordon RamsayISBN 0764588346 (0-7645-8834-6)
Softcover, John Wiley & Sons Inc
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› Find signed collectible books: 'In the Heat of the Kitchen'Book summary:New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.
Fiamma: The Essence of Contemporary Italian Cooking
A contemporary spin on classic Italian cuisine for home cooks from New Yorks acclaimed Fiamma restaurant.At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New Yorks renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts.The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Marcus Samuelsson, award-winning chef/owner of Restaurant Aquavit and Riingo, takes his formidable culinary talents and curiosity to Africa to bring the continents diverse cultures and cuisines alive for home cooks in this beautiful book with more than 200 recipes, 250 photos, and fascinating stories of his journey.Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home
Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook.Go Fish: Fresh Ideas for American Seafood
Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easyand faster than you might think.Gordon Ramsay Makes It Easy
International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips.
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Kitchen Heavenby Gordon Ramsay , Mark SargeantISBN 014101797X (0-14-101797-X)
Softcover, Penguin Global
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› Find signed collectible books: 'Kitchen Heaven: Over 100 Brand-new Recipes'
Little Book of Soupby Annabel Buckingham, Thomasina Miers, Nigella Lawson, Jamie Oliver, Gordon Ramsay , Hugh Fearnley-WhittingstallISBN 0007243014 (0-00-724301-4)
Hardcover, Trafalgar Square
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Pasta Saucesby Gordon RamsayISBN 0297836315 (0-297-83631-5)
Softcover, Orion Publishing Group, Limited
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› Find signed collectible books: 'Pasta Sauces'Book summary:This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies. [via]
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Roasting in Hell's Kitchen: Temper Tantrums, F Words, and the Pursuit of Perfectionby Gordon RamsayISBN 0061191981 (0-06-119198-1)
Softcover, Harpercollins
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› Find signed collectible books: 'Roasting in Hell's Kitchen: Temper Tantrums, F Words, and the Pursuit of Perfection'Book summary:Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell.
Now, for the first time, the world's most famousand infamouschef tells the inside story of his life: his difficult childhood, his father's alcoholism and violence, his brother's heroin addiction, his short-circuited soccer career, and his fanatical pursuit of gastronomic perfectioneverything that helped mold him into the culinary talent and media powerhouse that he is today. He also dishes the dirt on the rich and famous, and takes you behind the scenes of some of the great restaurants.
Honest, outrageous, and intensely personal, Roasting in Hell's Kitchen will not only change your perception of Gordon Ramsay but that of the cutthroat world of haute cuisine as well.
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