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Gordon Ramsay: A Chef for All Seasons by Gordon Ramsay and Roz Denny

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  • 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

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  • ISBN 10 1903845920
  • ISBN 13 9781903845929
  • Published Aug 09 2002
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

Gordon Ramsay is Britain's most celebrated chef and restaurateur - the only London chef to hold three coveted Michelin stars for his restaurant, Gordon Ramsay, in Chelsea. He accepts nothing less than the best - every dish must be superbly cooked and perfectly presented to receive his stamp of approval. In A Chef for all Seasons, he presents a delicious range of utterly contemporary recipes that are totally accessible to the home cook. Focusing on four seasonal chapters - Spring, Summer, Autumn and Winter - Gordon discusses his favourite ingredients, giving culinary tips and suggests unusual and innovative taste combinations, such as lavender and chocolate, and peaches with aromatic thyme.

Other cookbooks by this author

Gordon Ramsay: A Chef for All Seasons

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