Gordon Ramsay's World Kitchen: Recipes from the F-Word by Gordon Ramsay and Emily Quah

  • Brandade on garlic toasts

    from Gordon Ramsay's World Kitchen: Recipes from the F-Word Gordon Ramsay's World Kitchen by Gordon Ramsay and Emily Quah

    • Categories: Appetizers / starters; French
    • Ingredients: cod; thyme; potatoes; heavy cream; basil; baguette bread; garlic; rock salt
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Notes about Recipes in this book

  • Basque hake and potato casserole

    • chawkins on March 09, 2015

      It tasted bland at first bite, but it grew on me, I was moping up the sauce by the end of the meal. Simple, quick and easy. The only change I would make is to saute the onions until soft before adding the rest of the ingredients for the simmer.

  • Zucchini, feta, and herb fritters

    • chawkins on September 12, 2014

      This is very similar my go-to zucchini fritters recipe from Michael Symon. The addition of caramelized onions and pine nuts made this slightly better. The onions added sweetness and the pine nuts added crunch and texture.

  • Five-spice roast duck with plum sauce

    • chawkins on September 10, 2014

      Delicious duck even though only part of the skin got crisp but that could be my own fault. GR had you add a cup of water to the pan when you turned down the oven. But I added a cup of water every half an hour when basting because I did not want the duck fat to splatter. I used half lemon juice and half Chinese black vinegar for the glaze. The plum sauce was also great and complements the duck well. My husband told me I could make this any time, unfortunately we could have this only during plum season.

    • Beth891 on July 31, 2024

      Really tasty! The skin was delicious and crisp and not too much effort. Plum sauce was pretty good too but I'd add a little less vinegar next time or make it ahead of time and let the sauce sit for day or 2 first. Definitely one to make again. My duck was 1.8kg and I cooked it for 30 mins hot as recipe and basted every 20 mins at the lower temp. It needed 1hr 45 in total and it was perfectly done. Legs nicely cooked, skin crisp and breast not over.

  • Paella with chicken and chorizo

    • JJ2018 on March 10, 2019

      Nice paella pretty standard recipe. Think it called for a bit much stock as rice was a little too soft.

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Reviews about this book

  • Yum.Fi

    Trying to take 10 cuisines in one small book is a bit of a step too far. That is a shame. You may either love it or hate it. There is not so much middle ground.

    Full review
  • ISBN 10 1554701996
  • ISBN 13 9781554701995
  • Linked ISBNs
  • Published Sep 21 2010
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Key Porter Books
  • Imprint Key Porter Books

Publishers Text

What do you fancy for dinner tonight? Italian? Chinese? French? With so many varieties of cuisine on offer in our globally-growing lives, Gordon Ramsay has put together an amazing book featuring his favourite recipes from around the world. Each chapter features a different country's dishes that we love to eat, and would love to learn more about. Gordon delves into Middle Eastern, American, Thai, Chinese, Indian, Spanish, French, Italian, Greek, and even our own British. There are recipes for starters, mains and desserts. In addition, he explains certain techniques to go along with each type of cuisine. For example, he shows how to make Pasta, which is then transported into his recipe for Spinach, Ricotta and Pinenut Ravioli, and Curry Paste which is used for a Fragrant Green Curry with Beef. Also, each chapter begins with information on one of the best ingredients each cuisine has to offer, and five ways in which to enjoy it, like his Spanish-inspired five ways with piquillo peppers. Once again Gordon Ramsay provides an innovative range of recipes to be cooked every day, and no matter what you are in the mood for, this book has it covered. With stunning photography by Chris Terry, this is a fresh, modern addition to the ever-popular F-Word collection.

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