Chef's Secrets by Gordon Ramsay

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    • Categories: Salads; Appetizers / starters; Main course; Cooking for 1 or 2
    • Ingredients: whole lobsters; wild rocket; groundnut oil; Parmesan cheese; white pepper; potatoes
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    • Categories: Soups; Appetizers / starters; Cooking for 1 or 2; French
    • Ingredients: lobster heads; lobster shells; carrots; celery; lemon grass; Cognac; Noilly Prat vermouth; fish stock; tomato purée; basil; tarragon; parsley; bay leaves; double cream; ground cayenne pepper; tomatoes
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: shallots; Jerusalem artichokes; chicken stock; double cream; mussels; parsley; thyme; store-cupboard ingredients
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    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: mussels; shallots; thyme; coriander sprigs; chives; Parmesan cheese; brioche
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    • Categories: Salads; Appetizers / starters; Lunch; Cooking for 1 or 2
    • Ingredients: oysters; fennel; frisée; chives; groundnut oil; shallots; limes; dark soy sauce; sesame oil; Tabasco sauce; white pepper
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    • Categories: Fried doughs; Appetizers / starters; Japanese
    • Ingredients: oysters; coriander sprigs; ale; store-cupboard ingredients; sparkling water
    • Accompaniments: Sweet and sour pepper sauce
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    • Categories: Sauces for fish
    • Ingredients: shallots; red peppers; sherry vinegar; orange juice; store-cupboard ingredients
    • Accompaniments: Tempura of oysters
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    • Categories: Salads; Appetizers / starters; Main course
    • Ingredients: green leaf salad mix; curry powder; groundnut oil; egg yolks; sherry vinegar; English mustard powder; white pepper; potatoes; scallops; truffle oil
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    • Categories: Appetizers / starters
    • Ingredients: langoustines; vegetable stock; egg yolks; English mustard powder; groundnut oil; tomato ketchup; Worcestershire sauce; Cognac; Tabasco sauce; baby cos lettuce; shallots; apples; basil; curry powder; white pepper
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    • Categories: Sauces for fish; Appetizers / starters; Main course; Cooking for 1 or 2; French
    • Ingredients: live crabs; breadcrumbs; Tabasco sauce; Worcestershire sauce; egg yolks; English mustard powder; groundnut oil; parsley; coriander leaves; sunflower oil; capers; pickled gherkins; anchovy essence; chervil; tarragon; eggs; white pepper
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    • Categories: Appetizers / starters
    • Ingredients: aubergines; waxy potatoes; mackerel; coriander leaves; basil; tinned anchovies; black olives; capers; butter
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    • Categories: Stews & one-pot meals; Main course; Cooking for 1 or 2; Mediterranean
    • Ingredients: red snapper; coarse sea salt; thyme
    • Accompaniments: Garlic mayonnaise
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    • Categories: Stews & one-pot meals; Sauces for fish; Main course
    • Ingredients: John Dory; chicory; caster sugar; fish stock; curry powder; cardamom pods; sherry vinegar; double cream; tomatoes
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    • Categories: Salads; Appetizers / starters; Main course; French
    • Ingredients: red mullet; saffron; red peppers; egg yolks; English mustard powder; yellow peppers; courgettes; aubergines; basil; groundnut oil; white pepper; tomatoes
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    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: trout; olive oil; coriander leaves; crème fraîche
    • Accompaniments: Sourdough toasts
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    • Categories: Stews & one-pot meals; Sauces for fish
    • Ingredients: salmon fillets; carrots; chicken stock; baby spinach; lardons; shallots; thyme; rosemary sprigs; bay leaves; Port wine; fish stock
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: cod fillets; whole star anise; cinnamon sticks; cardamom pods; whole cloves; pink peppercorns; parsley; thyme; bay leaves; shallots; garlic; vanilla pods; lettuce; basil; tarragon; rosemary sprigs
    • Accompaniments: Whole spice basmati pilaff
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    • Categories: Salads; Dressings & marinades; Main course
    • Ingredients: tuna steaks; honey; soy sauce; black peppercorns; radicchio di Treviso; store-cupboard ingredients
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    • Categories: Sauces for fish; Main course; French
    • Ingredients: gilt-head bream fillets; celeriac; fish stock; double cream; celery; thyme; girolles mushrooms; baby spinach
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    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: sea bass; bay leaves; rosemary sprigs; thyme; tarragon; basil; sage; lemon grass; whole star anise; mixed peppercorns
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: monkfish tails; Parma ham; carrots; celeriac; Savoy cabbage; double cream
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    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: Dover sole; rosemary sprigs; basil; bay leaves; thyme
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken; butter; parsley; carrots; leeks; celery; garlic; thyme; rosemary sprigs; baby carrots; cardamom pods
    • Accompaniments: Pommes Dauphinoise
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    • Categories: Stews & one-pot meals; Sauces for poultry; Main course; French
    • Ingredients: chicken supremes; sausage meat; parsley or chervil; tarragon; shallots; fish stock; double cream; single cream; white pepper; whole grain mustard; Noilly Prat vermouth
    • Accompaniments: Pomme purée
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Notes about this book

  • Eat Your Books

    Originally pubished in 2003 as Gordon Ramsay's Secrets.

Notes about Recipes in this book

  • My roasted tomato soup

    • SuzyP on November 27, 2022

      Delicious! Did not have smoked sun-dried tomatoes, instead added some hickory liquid smoke and also some chilli flakes and chipotle Cholula.

    • TLouise on December 28, 2020

      This is not the simplest tomato soup I have ever made but it really is a good one, its one of my husband's favorites.

  • Warm salad of saffron red mullet with ratatouille

    • ruth115 on May 29, 2014

      used hake, skin stuck to pan- non stick may be better

  • Salad of seared tuna with a sauté of Treviso

    • ruth115 on January 09, 2019

      Delicious and simple. Marinade needs more ingredients.

  • Green herb risotto with sautéed scallops

    • Westprog on November 03, 2022

      The wine reduction is very rich, though delicious, and this might well be something that could be replaced with something lighter. The scallops and the herbs have a great flavour, so it isn't absolutely necessary to use up about a bottle of wine on the sauce. We doubled the quantities for five people, and it just about was enough.

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  • ISBN 10 1844008754
  • ISBN 13 9781844008759
  • Published Jul 02 2010
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

Gordon Ramsay's style of cooking is light, healthy, and based on the use of fine quality, fresh ingredients in prime condition. He applies his wealth of culinary knowledge and creativity to transform these ingredients into brilliant dishes that taste sublime. Just how does he do it? In Chef's Secrets, Gordon Ramsay reveals all. This fascinating book is much more than a collection of superb recipes from this highly acclaimed chef. It will explain clearly many of the secrets of his techniques, knowledge and skills. The recipes are presented in a clear and easy-to-follow way, with detailed descriptions and clear photographs of Gordon's special techniques, his brilliant short cuts, and other culinary hot tips. Gordon will also, where relevant, show how a relatively straightforward recipe can be varied or embellished to take the dish onto a higher plane. For example a simple, fresh-tasting watercress soup is taken to the next level with an oyster garnish, or a poached egg. For convenient reference, recipes are arranged according to the type of food: fish, poultry and game, meat, fruit etc. There are also hints on buying, storing and preparing the prime ingredients for Gordon's classy but essentially uncomplicated recipes. As with all Gordon's books, special effort is taken to ensure that the recipes are suitable for the home cook. The unique addition of many of the prepare-ahead and time-saving techniques used in his restaurants enables the reader to plan meals with the minimum of fuss and entertain effortlessly. This fascinating cookbook is set to become a classic reference book in every kitchen.

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