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Gordon Ramsay: Three-Star Chef by Gordon Ramsay

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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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