Cocina del Mundo by Gordon Ramsay

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

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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.

  • Red braised pork flank

    • treay on November 26, 2024

      According to the author this recipe is "reputed to be Mao Zedong's favourite dish. It is a speciality of Hunan, his home region. It is irresistibly rich and truly delicious. Enjoy with a simple bowl of steamed white rice and pak choi or a mixed vegetable stir-fry". I served it with jasmine rice and steamed Asian greens with a ginger and chili sauce. It was truly delicious!

  • Moussaka

    • treay on November 14, 2024

      I used the lasagne ragù p126, Italian Food Safari by Guy Grossi because we don't like lamb mince much. It was excellent!

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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 6070704290
  • ISBN 13 9786070704291
  • Published Dec 07 2010
  • Format Paperback
  • Page Count 256
  • Language Spanish
  • Countries United States
  • Publisher Planeta
  • Imprint Planeta


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