x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Gordon Ramsay: Chef for All Seasons by Gordon Ramsay

Search this book for Recipes »

  • Spring pea soup

    • Categories: Soups; Spring
    • Ingredients: smoked streaky bacon; shallots; fresh peas in pods; chicken stock; double cream

  • Jerusalem artichoke soup with morels

    • Categories: Soups; Spring
    • Ingredients: morel mushrooms; Jerusalem artichokes; lemons; shallots; chicken stock; double cream; nutmeg

  • Asparagus soup with fresh cheese croûtes

    • Categories: Soups; Cooking ahead; Spring
    • Ingredients: asparagus; onions; carrots; thyme; chicken stock; chèvre cheese; mascarpone; ficelle bread

  • Spinach velouté soup with goat's cheese quenelles

    • Categories: Soups; Spring; French; Vegetarian
    • Ingredients: spinach; potatoes; nutmeg; soft goat cheese; mascarpone; chives; double cream

  • Pillows of ricotta gnocchi with peas and fèves

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Spring; Italian; Vegetarian
    • Ingredients: waxy potatoes; plain flour; white pepper; ricotta cheese; peas; baby broad beans; lemons; sherry vinegar; groundnut oil; parsley

  • Warm salad of ceps and white asparagus

    • Categories: Salads; Appetizers / starters; Spring; European; Vegetarian
    • Ingredients: white asparagus; lemons; ceps mushrooms; parsley

  • Salad of avocado and crab with pink grapefruit dressing

    • Categories: Salads; Dressings & marinades; Appetizers / starters; Spring
    • Ingredients: pink grapefruits; avocados; tomatoes; limes; shallots; white crabmeat; salad greens; groundnut oil; lemons; sherry vinegar

  • Steamed scallops and asparagus with lemon grass butter sauce

    • Categories: Sauces, general; Appetizers / starters; Spring
    • Ingredients: scallops; asparagus; chervil; lemon grass; shallots; double cream; butter

  • Whiting with a lemon and parsley crust

    • Categories: Main course; Cooking ahead; Spring
    • Ingredients: whiting; tomatoes; coarse grain mustard; bay leaves; thyme; double cream; butter; parsley; lemons; unsweetened brioche crumbs

  • Roast turbot with asparagus velouté

    • Categories: Pasta, doughs & sauces; Main course; Spring; French
    • Ingredients: turbot; asparagus; shallots; tarragon; baby spinach; double cream; tagliatelle pasta; chives; fish bones and trimmings; onions; leeks; celery; fennel; bouquet garni; lemons; white peppercorns

  • Sea trout with crushed fresh peas

    • Categories: Main course; Spring
    • Ingredients: sea trout; fresh peas in pods; marjoram; groundnut oil; lemons; sherry vinegar

  • Spring chickens with baby pak choi in sweet-sour sauce

    • Categories: Main course; Spring; Asian
    • Ingredients: poussins; groundnut oil; red peppers; yellow peppers; dark soy sauce; lemons; sherry vinegar; baby pak choi

  • Grilled chicken with tagliatelle and morel velouté

    • Categories: Grills & BBQ; Sauces for poultry; Main course; Cooking ahead; Dinner parties/entertaining; Spring; French
    • Ingredients: morel mushrooms; shallots; chicken stock; double cream; tagliatelle pasta; chicken breasts

  • Herb-crusted rack of lamb with tomato farci

    • Categories: Main course; Cooking ahead; Spring
    • Ingredients: lamb rack; tomatoes; courgettes; red peppers; yellow peppers; aubergines; basil; chives; thyme; unsweetened brioche crumbs

  • Rump of new season's lamb with lentils

    • Categories: Main course; Cooking ahead; Spring; French
    • Ingredients: lamb chump; thyme; Puy lentils; carrots; celeriac; leeks; parsley; waxy potatoes; milk; double cream; bay leaves; Gruyère cheese; groundnut oil; lemons; sherry vinegar

  • Oven-roasted caramel bananas en papillote

    • Categories: Baked & steamed desserts; Dessert; Spring
    • Ingredients: muscovado sugar; double cream; whole cloves; bananas; lemon grass; crème fraîche

  • Easy mango tarts with fromage blanc sorbet

    • Categories: Quick / easy; Pies, tarts & pastries; Ice cream & frozen desserts; Dessert; Cooking ahead; Spring
    • Ingredients: mangoes; passion fruit; mint; stock syrup; black peppercorns; lemons; fromage frais; butter; plain flour

  • Baby apricot clafoutis

    • Categories: Baked & steamed desserts; Dessert; Cooking ahead; Spring; French
    • Ingredients: flaked almonds; eggs; double cream; apricots; store-cupboard ingredients

  • White chocolate and lemon mousse

    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Spring
    • Ingredients: white chocolate; egg yolks; lemons; double cream
    • Accompaniments: Confit of lemon

  • Fresh apple parfait

    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Spring
    • Ingredients: unsweetened apple juice; eggs; caster sugar; glucose; double cream
    • Accompaniments: Jus of Granny Smith apples

  • Jus of Granny Smith apples

    • Categories: Sauces for desserts; Spring
    • Ingredients: tart apples; lemons
    • Accompaniments: Fresh apple parfait

  • Rhubarb cheesecake with rhubarb compote

    • Categories: Cheesecakes; Dessert; Cooking ahead; Spring
    • Ingredients: double cream; Hobnob biscuits; honey; cream cheese; crème fraîche; limes; rhubarb; butter; vanilla pods; caster sugar

  • Light tomato broth with a paysanne of vegetables

    • Categories: Soups; Summer; Vegetarian
    • Ingredients: shallots; tomatoes; basil; chervil; tarragon; egg whites; white peppercorns; black peppercorns; mangetout; green beans; asparagus

  • Pepper and tomato soup with crab cocktail

    • Categories: Soups; Cooking ahead; Summer
    • Ingredients: red peppers; tomatoes; shallots; basil; thyme; bay leaves; tomato juice; double cream; white crabmeat; tart apples; baby cos lettuce; avocados; tomato purée; hot pepper sauce; limes; egg yolks; English mustard powder; groundnut oil

  • Aubergine and pepper soup with sautéed cherry tomatoes

    • Categories: Soups; Cooking ahead; Summer; Mediterranean; Vegan; Vegetarian
    • Ingredients: aubergines; rosemary; new season's garlic; red peppers; yellow peppers; shallots; basil; coarse grain mustard; cherry tomatoes; onions; carrots; celery; leeks; garlic; lemons; white peppercorns; pink peppercorns; bay leaves; whole star anise; tarragon; coriander leaves; thyme; parsley

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1844008762
  • ISBN 13 9781844008766
  • Published Jul 02 2010
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

In this seminal book Gordon Ramsay shows how by using the very best of seasonal ingredients and combining them sensitively in innovative combinations, he creates the totally modern flavoursome dishes for which he is famous. Divided into four chapters - Spring, Summer, Autumn and Winter - Gordon first digresses about his favourite ingredients, explaining why he likes them, giving culinary tips and suggesting unusual combinations, then presents a series of delicious recipes. An appendix gives basic recipes and a series of useful culinary techniques in step-by-step photographs. One of Gordon's favourite Spring recipes is Pea Soup, combining fresh young peas, streaky bacon and chicken stock in a way which as Gordon says has everything going for it - a tempting colour, velvety smooth texture and a wonderful fresh flavourA". One favourite combination is to marry the sweet succulent flesh of peaches with aromatic thyme. The herb seems to cut the richness of the peach flavour and heighten the fruitinessA". Other favourites include lavender and chocolate, lobster and mango, potatoes and black olives. Each dish is superbly cooked and presented - the results seem impossibly perfect. Yet appearances can be deceptive: when deconstructed, the dishes are mostly simplicity itself. With this superlative mixture of fresh ingredients, culinary advice, innovative combinations and mouthwatering recipes Gordon Ramsay proves that he really is a Chef for All Seasons.

Other cookbooks by this author

Gordon Ramsay: Chef for All Seasons

Member Rating

Average rating of 0 by 0 people

Categories