Gordon Ramsay's Ultimate Cookery Course by Gordon Ramsay

Search this book for Recipes »
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: spaghetti pasta; dried red chillies; anchovies; black olives; capers; cherry tomatoes; basil
    • Categories: Egg dishes; Main course; Italian
    • Ingredients: smoked streaky bacon; red peppers; spring onions; frozen peas; basil; goat cheese; eggs; Parmesan cheese
    • Categories: Rice dishes; Appetizers / starters; Main course
    • Ingredients: risotto rice; chicken stock; cherry tomatoes; mascarpone cheese; Parmesan cheese
    • Categories: Stuffing; Main course
    • Ingredients: whole chicken; lemons; paprika; white wine; chorizo sausages; onions; thyme; canned cannellini beans; marinated semi-dried tomatoes
    • Categories: Main course; Japanese
    • Ingredients: light miso; fish stock; kaffir lime leaves; red chillies; fresh ginger; salmon; pak choi; tenderstem broccoli; enoki mushrooms; toasted sesame oil
  • Slow-cooked fiery lamb
    • Categories: Dressings & marinades; Stews & one-pot meals; Main course
    • Ingredients: lamb shanks; carrots; onions; bay leaves; red wine; chicken stock; mint; red chillies; smoked paprika; dried oregano; cumin seeds; green chillies; cinnamon sticks
    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: beef fillets; wild mushrooms; thyme; Parma ham; egg yolks; beef trimmings; shallots; black peppercorns; bay leaves; red wine vinegar; red wine; beef stock; frozen puff pastry
    • Categories: Sauces for meat; Pies, tarts & pastries; Main course; Fall / autumn
    • Ingredients: pancetta; leeks; celeriac; butternut squash; thyme; dry sherry; crème fraîche; puff pastry; egg yolks; cooked chicken meat; chicken stock
    • Categories: Dressings & marinades; Main course
    • Ingredients: unsmoked gammon; onions; carrots; leeks; cinnamon sticks; bay leaves; black peppercorns; stout; whole cloves; treacle; soy sauce; Worcestershire sauce
    • Categories: Pies, tarts & pastries; Dessert; British
    • Ingredients: golden syrup; double cream; lemons; white breadcrumbs; egg yolks; lemon curd; butter; caster sugar; plain flour
    • Categories: Crumbles, cobblers, crisps & bettys; Dessert
    • Ingredients: caster sugar; ground cinnamon; vanilla pods; apples; dried cranberries; lemons; Demerara sugar; nutty granola
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: unsweetened desiccated coconut; coconut milk; honey; mangoes; caster sugar; limes
    • Categories: Cheesecakes; Dessert; American
    • Ingredients: cream cheese; caster sugar; lemons; raspberries
    • Categories: Sauces for fish; Quick / easy; Main course; Suppers
    • Ingredients: cod fillets; walnuts; lemons; Parmesan cheese; fish stock; crème fraîche; capers; parsley; bread of your choice
  • Pan-fried scallops with crunchy apple salad
    • Categories: Salads; Main course; Cooking for 1 or 2
    • Ingredients: scallops; green-skinned apples; lamb's lettuce; lemons
    • Categories: Main course
    • Ingredients: Sichuan peppercorns; coriander seeds; dried chilli flakes; whitebait; groundnut oil
    • Categories: Sauces, general; Main course; Spanish
    • Ingredients: squid; king prawns; parsley; red peppers; ciabatta bread; tomatoes; smoked paprika; dried chilli flakes; blanched almonds; sherry vinegar
  • Roasted mackerel with garlic and paprika
    • Categories: Dressings & marinades; Main course
    • Ingredients: paprika; mackerel fillets; new potatoes; spring onions; saffron
    • Categories: Pancakes, waffles & crêpes; Main course
    • Ingredients: mascarpone cheese; ground cayenne pepper; chives; white crab meat; milk; plain flour
    • Categories: Quick / easy; Rice dishes; Main course; British; Indian
    • Ingredients: bay leaves; smoked haddock; butter; onions; fresh ginger; curry powder; mustard seeds; tomatoes; long grain rice; lemons; natural yoghurt; coriander leaves; red chillies; eggs
    • Categories: Dips, spreads & salsas; Main course
    • Ingredients: sea bream fillets; cherry tomatoes; coriander sprigs; basil; lemons; Kalamata olives
    • Categories: Main course
    • Ingredients: sea bass; fennel; capers; lemons; dill
    • Categories: Sauces for fish; Main course; Asian
    • Ingredients: red mullet fillets; limes; peanuts; dried chilli flakes; fish sauce; red chillies; caster sugar; rice vinegar; spring onions; coriander leaves
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: shallots; thyme; Noilly Prat vermouth; fish stock; double cream; parsley; salmon fillets; cod fillets; queen scallops; king prawns; potatoes; egg yolks; cheddar cheese
    • Categories: Main course
    • Ingredients: mussels; spring onions; celery; red chillies; thyme; bay leaves; vermouth; dry white wine; crème fraîche; parsley; shallots

Notes about this book

  • pennyvr on January 03, 2015

    We love this book. There are some wonderful flavours but the recipes are quick and easy. We learnt some great cooking tips from the shows and the first section in each chapter.

Notes about Recipes in this book

  • Sichuan chicken thighs

    • Astrid5555 on January 24, 2016

      These were delicious! A little too spicy for the kids, but very, very good with a subtle orange note from the orange zest. Weeknight friendly when marinated ahead of time.

  • Blueberry and ricotta pancakes with yoghurt and honey

    • Astrid5555 on July 23, 2017

      These were nice and fairly quick to make, but did not top our favourite "Multigrain pancakes" from "Supernatural Everday". However, we really liked the honey and yogurt addition, something we will keep for all other future pancakes.

    • Raquelcooks on December 22, 2020

      Everyone was very disappointed with the flavour, very bland.

  • Beef empanadas

    • FJT on March 13, 2013

      Great filling - very tasty. I'll make the empanadas larger next time - there was a lot of pastry for the amount of filling in the suggested size. Went down very well with everyone.

    • sharifah on April 04, 2013

      I thought the filling was a bit tasteless. I couldn't taste the spices even though I put in a touch more spices than the 'pinch' he specified. I made the empanadas slightly smaller - 10 cm instead of 11 cm and I used up all the pastry and filling. Turned out well when baked, looked like the photo. Even though I wasn't keen on this, it went down well with everyone.

    • pennyvr on September 06, 2014

      I doubled the spices, which made the chilli dominate - will try doubling the other spices next time and maybe 1.5 times the chilli. I replaced half the mince with canned red kidney beans, drained and slightly mashed, for a vegetarian version. It worked well.

  • Chilli beef lettuce wraps

    • chawkins on May 12, 2021

      These were pretty good. You do need to crisp the meat mixture so that you can rehydrate with that delicious dip.

    • pennyvr on December 20, 2014

      Double the dressing - it's delicious.

    • pennyvr on December 20, 2014

      Vegetarian versions - I've tried a few mince substitutes and the best I've found is vegetarian mince. Tofu also works but the dressing doesn't soak in very well.

    • MmeFleiss on March 06, 2015

      My favorite lettuce wrap recipe. On the show (but not mentioned in the book) he mentions that you should cook the meat until it is really dry and well-browned. I forgot to do this the second time I made this and it was subpar.

    • etcjm on April 11, 2019

      Great. As Gordon says on the programme "take the meat far beyond you have ever taken it before" to make it crispy. As already said in another note the dip is delicious and will get used for other dishes. I go easy on the sesame because I'm just not keen and I added more lime but then my limes were useless! Not enough for four - would be a starter really.

  • Stuffed roast chicken

    • Smittieg on January 05, 2014

      A comfort food recipe with style. The stuffing becomes a side-dish on its own, needing just a fresh green salad to complete the meal. On its way to becoming a family favourite.

  • Pork chops with peppers

    • slouj on April 25, 2021

      Such a delicious recipe! The peppers can be made in advance which makes for very easy serving. Once the pork chops are resting, deglaze the pan with a small splash of water and then add the peppers to warm through in the meat juices.

  • Spicy sausage rice

    • slouj on October 06, 2019

      A really good, quick meal for midweek. Last time I made it, I didn’t have enough sausages so I added some plain mincemeat along with chilli flakes, paprika, fennel seeds and dried rosemary to spice it. The result was delicious!

  • Cheat's soufflé with three cheeses

    • pennyvr on September 25, 2016

      Delicious and surprisingly quick and easy

  • Easy arancini

    • pennyvr on April 23, 2014

      I was low on breadcrumbs so mixed some polenta with the breadcrumbs I had. It worked well!

  • Vietnamese-style beef baguette

    • pennyvr on March 23, 2014

      Very messy to eat

  • Beef tacos with wasabi mayo

    • pennyvr on February 03, 2014

      I substituted red kidney beans for beef to create a vegetarian version.

    • dyanarose on November 03, 2022

      Made these many times and also for guests. They are always loved.

  • Leek and pancetta quiche

    • Hally on June 19, 2014

      This is a lovely substantial quiche.

  • Slow-roasted pork belly with fennel

    • dyanarose on January 01, 2023

      I made this with what I had available, and it was really lovely. Used two swedes instead of fennel bulbs, pork loin instead of belly, Dijon instead of wholegrain and skipped the garlic. The swede alone was good enough to go back for seconds!

    • MmeFleiss on March 15, 2015

      The pork was succulent with a great crispy skin; the sauce was way too salty--definitely needs a light hand with the salt.

  • Noodles with chilli, ginger and lemongrass

    • hsteel on December 29, 2015

      Just made this for lunch. It was super easy and surprisingly tasty. Mine was much more yellow than the picture in the book. Surely due to the tumeric. Not sure why his wasn't. I had to use coconut milk since I didn't have cream. I also left out the chilli and just use a few red pepper flakes. Not a fan of heat :) I ate it with very fine rice noodles, but I think next time I'd use thicker cut ones. This would also make a good Thai curry broth, I think. I'd stir fry up some vegetables (and meat if you want) and serve over rice.

    • etcjm on September 07, 2019

      Very good. I didn't fry the noodles just prepared them normally. I would agree in this instance thicker noodles would be better. I doubled because it's only for 2 and was careful with the chilli and ginger, however it ended up with no heat. I know next time as it will be made again. Very easy and if you have the coconut cream, can be made with store cupboard ingredients. Served with steamed salmon and broccoli.

  • Pork and prawn meatballs in aromatic broth

    • LadyCJKT on December 31, 2017

      Delicious recipe and quite easy to make. We have half the mixture left over that we plan to use for dumplings.

  • Curry-spiced sweetcorn soup

    • LadyCJKT on December 31, 2017

      A delicious, comforting and easy soup to cook.

  • Slow-cooked beef short ribs

    • ChristineL32707 on January 25, 2020

      Added carrots, parsnips and leeks. Used low sodium chicken broth (all I had) - next time use beef stock! Reduced “gravy” after it was cooked. SO DELICIOUS! Serve with mashed potatoes or crusty bread next time - anything to soak up the lovely gravy.

  • Leek and Gruyère rosti with fried eggs

    • eszpee on February 23, 2022

      Perfect weekday dinner! Works well with Comté or Tomme too.

  • Tomato risotto

    • ChefLeen on August 22, 2022

      This was an ok dish. I would add roasted garlic with the tomatoes and finish with fresh basil before serving.

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Reviews about Recipes in this Book

  • Beef Wellingtons

    • Kitchn

      ...though fussy, all but guarantees your success. One caveat, though? Ramsay's recipe also includes instructions for a separate wine sauce...I didn't love it or think it was worth the time. Skip it.

      Full review
  • ISBN 10 1444756699
  • ISBN 13 9781444756692
  • Linked ISBNs
  • Published Aug 30 2012
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton

Publishers Text

"I want to teach you how to cook good food at home by stripping away all the hard graft and complexity to show how anyone can produce mouth-watering recipes. Put simply, I'm going to show you how to cook yourself into a better cook." GORDON RAMSAY Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking. The ultimate reference bible, it's a lifetime's worth of expertise from the world's finest chef distilled into a beautiful book. Gordon will share all sorts of useful tricks and tips from his years as a professional chef- from ways to save time and money, to how to present simple food so it looks like you've spent hours on it - making this the only cookery course you'll ever need. Gordon Ramsay's Ultimate Cookery Course includes over 100 modern recipes that are simple and accessible but have an edge - classics such as slow-cooked lamb shanks, and pork belly with garlic, bay and fennel; suppers for two, from Thai tuna fishcakes to open lasagne; noodle dishes to die for and super easy salads, packed with flavour and perfect when you're cooking for a crowd. Gordon Ramsay's Ultimate Cookery Course is the definitive cooking lesson from the ultimate chef.

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