Gordon Ramsay: Three-Star Chef by Gordon Ramsay

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  • Pan-fried scallops with a millefeuille of potato, Parmesan velouté, and truffle buttons

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters
    • Ingredients: potatoes; artichoke hearts; black truffles; shallots; thyme; bay leaves; dry vermouth; chicken stock; whipping cream; Parmesan cheese; sea scallops; curry powder; purple basil; saffron; Italian 00 flour; eggs
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  • Scallops with sweetcorn purée and quail eggs

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters
    • Ingredients: canned or frozen corn; whipping cream; mayonnaise; truffles; sea scallops; quail eggs; salad greens
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  • Mosaic of fruits with saffron potatoes, tomato consommé, and oscietra caviar

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters
    • Ingredients: salmon fillets; halibut; turbot; tuna fillets; thyme; bay leaves; gelatin leaves; shellfish stock; cooked lobster meat; langoustines; chives; chervil; tarragon; dill weed; vegetable stock; saffron; potatoes; carrots; baby onions; osetra caviar; peanut oil; leeks; celery; tomato paste; tomatoes; basil; tomato juice
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  • Ravioli of lobster, langoustine, and salmon with a lemongrass and chervil velouté

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Italian
    • Ingredients: salmon fillets; whipping cream; langoustines; whole lobsters; basil; coriander leaves; chervil; Italian 00 flour; eggs; saffron; shellfish stock; spinach; shallots; white peppercorns; coriander seeds; bay leaves; thyme; lemongrass; dry vermouth; fish stock; tomatoes
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  • Salad of lobster with octopus carpaccio, roasted watermelon, baby squid, and a shellfish sauce

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Salads; Appetizers / starters
    • Ingredients: octopus; thyme; bay leaves; garlic; baby squid; shallots; dry vermouth; shellfish stock; whipping cream; watermelons; cooked lobster meat; mixed herbs; romaine lettuce; sparkling water; beer; all-purpose flour
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  • Seared loin of tuna with poached veal filet, spring truffles, and caper dressing

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters; Spring
    • Ingredients: veal fillets; olive oil; thyme; sashimi grade tuna; capers; mayonnaise; green onions; white truffles; mixed herbs; peanut oil
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  • Carpaccio of tuna and swordfish with a mixed herb salad and brown butter dressing

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Salads; Appetizers / starters; Asian
    • Ingredients: tuna loin; swordfish; sesame oil; soy sauce; balsamic vinegar; daikon radishes; butter; whipping cream; chard; osetra caviar
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  • Fillet of red mullet with cod, green onion, and pearl barley risotto, and a sweet and sour pepper sauce

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters
    • Ingredients: red mullet; saffron; shallots; garlic; coriander seeds; red peppers; yellow peppers; tarragon; dry vermouth; vegetable stock; romaine lettuce; chicken breasts; whipping cream; raw foie gras; fish stock; thyme; cod; pearl barley; mascarpone cheese; Parmesan cheese; green onions; canned anchovies; black olives; capers
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  • Ballotine of foie gras with a Label Anglais chicken, marinated shimenji mushrooms, and a port vinaigrette

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters
    • Ingredients: butter; thyme; rosemary; chicken breasts; almonds; raw foie gras; truffles; shimeiji mushrooms; sherry vinegar; hazelnut oil; cauliflower; parsley; chervil; peanut oil; watercress; rosemary focaccia bread; shallots; bay leaves; meat trimmings; Madeira wine; Port wine; veal stock; chicken stock; white Port wine; Sauternes wine; brandy
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  • Pressed foie gras with Sauternes and chamomile jelly

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters
    • Ingredients: white Port wine; Sauternes wine; brandy; thyme; rosemary; raw foie gras; chamomile tea; gelatin leaves; baby cauliflower; baby onions; green beans; coriander seeds; white peppercorns; shimeiji mushrooms; radishes; parsley
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  • Fricassée of snails with spinach, baby artichokes, mushrooms, pancetta, and Jerusalem artichoke purée

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters
    • Ingredients: shallots; snails; tomato paste; Armagnac; almonds; butter; Jerusalem artichokes; milk; whipping cream; baby artichokes; vegetable stock; bay leaves; thyme; morel mushrooms; cèpes mushrooms; baby spinach; black truffles; parsley; garlic
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  • Tartare of beef filet with oscietra caviar and marinated red and yellow peppers

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters
    • Ingredients: red peppers; yellow peppers; thyme; beef fillets; capers; shallots; green onions; onions; sparkling water; all-purpose flour; osetra caviar; asparagus; black truffles
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  • Salad of asparagus, baby artichokes, and Perigold truffles with a creamy truffle dressing

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Salads; Appetizers / starters
    • Ingredients: lemons; baby artichokes; garlic; cauliflower; green beans; radishes; coriander seeds; peanut oil; whole grain mustard; whipping cream; asparagus; chard; pea shoots; truffles
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  • Pan-grilled asparagus with sel de Guérande, served with a tomato vinaigrette

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: asparagus; white asparagus; fleur de sel; tomatoes; shallots; balsamic vinegar; basil; black olives; mixed herbs
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  • Butternut squash velouté with sautéed crépes, Parmesan crisp, and mushroom and white truffle tortellini

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Italian
    • Ingredients: saffron; Italian 00 flour; eggs; cremini mushrooms; white truffles; mashed potatoes; butternut squash; shallots; vegetable stock; whipping cream; Parmesan cheese; black truffles; cèpes mushrooms; parsley or chervil; sea scallops
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  • Chilled tomato consommé with asparagus, peas, tomato concassé, and basil

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: carrots; leeks; celery; bay leaves; thyme; tomato paste; basil; tarragon; tomato juice; tomatoes; white peppercorns; asparagus; peas
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  • Line-caught turbot roasted on the bone, with a garnish of stuffed peppers and spring vegetables

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Main course; Spring
    • Ingredients: red peppers; yellow peppers; eggplants; zucchini; grapefruits; oranges; Sauternes wine; fish stock; turbot; garlic; vegetable stock; baby cauliflower; asparagus; snow peas; carrots; baby peppers
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  • Pan-roasted fillet of John Dory with crab, crushed new potatoes, and a basil vinaigrette

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Main course
    • Ingredients: John Dory; saffron; Italian 00 flour; eggs; tomatoes; new potatoes; peanut oil; white crabmeat; chives; chervil; basil; garlic
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  • Pan-grilled monkfish with confit duck, red and yellow peppers, and a red wine sauce

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Grills & BBQ; Main course
    • Ingredients: duck legs; thyme; bay leaves; duck fat; chicken breasts; whipping cream; monkfish; red peppers; yellow peppers; tomato sauce; baby spinach; garlic; zucchini; shimeiji mushrooms; shallots; meat trimmings; sherry vinegar; red wine; chicken stock; veal stock
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  • Pan-roasted fillet of halibut with carrot and coriander pappardelle, baby turnips, salsify, and passion fruit sauce

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Main course
    • Ingredients: Italian 00 flour; coriander leaves; eggs; carrots; passion fruit; dessert wine; whipping cream; baby turnips; salsify; shimeiji mushrooms; parsley; halibut; romaine lettuce; asparagus; basil; turnips
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  • Halibut fillet larded with smoked salmon, with candied lemon, braised vegetables, and smoked horseradish velouté

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Main course
    • Ingredients: lemons; granulated sugar; halibut; smoked salmon; chives; chervil; parsley; shallots; whipping cream; leeks; fennel; artichoke hearts; radishes; vegetable stock; dill weed; romaine lettuce; smoked horseradish cream
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  • Pan-fried sea bass with roasted baby artichokes, borlotti beans, and a cèpe velouté

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Main course
    • Ingredients: borlotti beans; carrots; celery; pancetta; bay leaves; chicken stock; dried cèpes mushrooms; shallots; dry vermouth; whipping cream; baby artichokes; sea bass; romaine lettuce; pappardelle pasta
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  • Roasted Bresse squab wrapped in prosciutto with foie gras, creamed mushrooms, and a date sauce

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Main course
    • Ingredients: squab; raw foie gras; thyme; bay leaves; coarse rock or sea salt; goose fat; prosciutto; dates; red wine; cèpes mushrooms; whipping cream; shallots; meat trimmings; sherry vinegar; chicken stock; veal stock
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  • Roasted duck breast with honey-glazed baby onions and salsify, minted peas, and a Madeira sauce

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Main course
    • Ingredients: baby onions; salsify; honey; fresh peas in pods; mint; duck breasts; Madeira wine; spinach; morel mushrooms; shallots; bay leaves; meat trimmings; Port wine; veal stock; chicken stock; celeriac; whipping cream
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  • Roasted saddle and leg of rabbit on cauliflower, haricot blanc, and baby lettuce, with a red wine sauce

    from Gordon Ramsay: Three-Star Chef Gordon Ramsay by Gordon Ramsay

    • Categories: Main course
    • Ingredients: rabbit; bay leaves; thyme; goose fat; chives; trompettes des morts mushrooms; caul fat; baby cauliflower; baby lettuce; artichoke hearts; cannellini beans; red wine; shallots; meat trimmings; sherry vinegar; chicken stock; veal stock
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Notes about Recipes in this book

  • Toffee soufflè with banana and lime ice cream

    • joanne_w on January 24, 2019

      Have only made the Toffee Souffle -not the banana and lime ice-cream. The souffle is an excellent recipe, but a bit complicated. I found I can simplify the recipe by not lining the ramekins with praline and instead just buttering them - makes the souffles just a tiny bit less wonderful, but quicker to make. The thing I like about this recipe is much of it can be done a couple of days before serving just leaving folding in whipped egg whites and baking to be done at last minute.

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  • ISBN 10 1554700906
  • ISBN 13 9781554700905
  • Linked ISBNs
  • Published Aug 01 2008
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Key Porter Books
  • Imprint Key Porter Books

Publishers Text

Gordon Ramsay's no-holds-barred television persona has garnered widespread attention both stateside and abroad, but his food continues to be his greatest achievement. His passion for fresh ingredients is fully apparent in this collection of fifty classic Ramsay recipes. Describing both the restaurant methods for preparation, along with a down-to-earth guide to recreating the dishes at home, this beautifully photographed book showcases Ramsay's immense talent. Including Gordon's signature Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust, Ginger Mousse and a Bitter Chocolate Cylinder with Coffee Granite, this cookbook is both a valuable cook's resource and an arresting look at a man who has been dubbed "the best chef of his generation."

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