Gordon Ramsay's Chefs Secrets

By:

Ramsay, Gordon

Material type: Text

TextISBN:

9781844000371

DDC classification:

641.5 RAM

Summary: In this collection of recipes, Gordon Ramsay reveals some of his best-kept culinary secrets. He shows how a relatively straightforward recipe can be varied or embellished. Make a refreshing summer soup, for example,and float olive oil infused ice cubes in it - to keep it chilled and impart flavour as they melt. Prepare his salad of seared tuna with a saute of treviso and follow his techniques for caramelizing bitter leaves. The book contains numerous culinary tips, expert advice on choosing ingredients, short cuts, variations and suggestions for adapting recipes for different occasions. Included are recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, and breads and pastries as well as flavourings and stocks and dressings.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Book	Booku Library Services	Booku Library Services	Cooking	641.5 RAM (Browse shelf(Opens below))	1	Available		9781844000371

Browsing Booku Library Services shelves, Collection: Cooking Close shelf browser (Hides shelf browser)

Previous								Next
Previous	641.5 PIL One Dish Recipes (Incredibly Easy)	641.5 PP 糖果自己做	641.5 RAM Gordons Great Escape Southeast Asia	641.5 RAM Gordon Ramsay's Chefs Secrets	641.5 REA Creative Cooking And Entertaining	641.5 SBL Seafood (Great Tastes)	641.5 SCH Griddling	Next

In this collection of recipes, Gordon Ramsay reveals some of his best-kept culinary secrets. He shows how a relatively straightforward recipe can be varied or embellished. Make a refreshing summer soup, for example,and float olive oil infused ice cubes in it - to keep it chilled and impart flavour as they melt. Prepare his salad of seared tuna with a saute of treviso and follow his techniques for caramelizing bitter leaves. The book contains numerous culinary tips, expert advice on choosing ingredients, short cuts, variations and suggestions for adapting recipes for different occasions. Included are recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, and breads and pastries as well as flavourings and stocks and dressings.

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer