The Book Depository Gordon Ramsay's Home Cooking by Gordon Ramsay
5087 ratings
TO EXPLORE MORE
Price: £27.16
Brand: The Book Depository
Description: Gordon Ramsay's Home Cooking : Hardback : Little, Brown & Company : 9781455525256 : 1455525251 : 09 Apr 2013 : Cook with confidence and find inspiration with Gordon Ramsay's fun, delicious recipes for novice cooks and experienced chefs alike. Based on a new cooking show, this book will give experienced as well as novice cooks the desire, confidence and inspiration to get cooking. Ramsay will offer simple, accessible recipes with a wow factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show. The Book Depository Gordon Ramsay's Home Cooking by Gordon Ramsay - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: The Book Depository
Product ID: 9781455525256
MPN: 1455525251
GTIN: 9781455525256
Author: Serge Pilon
Rating: 5
Review: I'd like to mention that the ULTIMATE COOKERY COURSE and HOME COOKING books from Gordon Ramsay are almost the same book! The second book is in fact an adaptation for the US market. This review is in fact NOT a review or an evaluation of the books. It's only showing the numerous but minor differences between them: - the first book is the original book published for the UK market (august 2012), the other is an adpatation for the US (april 2013) - their covers are slightly different but images, texts, page layout, recipes are EXACTLY identical. There is even a matching page to page - the original uses metric measures (grams, millilitres, cm), the adaptation uses imperial measures (cups, ounces, pounds, inches). Both use tsp and tbsp for small quantities - the original uses °Centigrade with gas level, the other °Fahrenheit: 200°C/Gas 6 becomes 400°F - some ingredients are named/translated differently: double cream becomes heavy cream, caster sugar becomes sugar, spring onions become scallions, pak choi becomes bok choy, coriander becomes cilantro, kale becomes swiss chard, plain flour becomes all-purpose flour, fillet of beef becomes beef tenderloin, tenderstem broccoli becomes baby broccoli, chillies becomes chiles, cep mushrooms become porcini, demerara sugar becomes brown sugar, courgette becomes zucchini, cornflour becomes cornstarch, icing sugar becomes confectioner's sugar, bicarbonate of soda becomes baking soda, biscuits becomes cookies, pudding rice becomes short-grain white rice, etc. - material is named/translated differently: roasting tray becomes roasting pan, cling film becomes plastic film, hob becomes stovetop, fish slice becomes fish spatula, square tin lined becomes square pan lined, proof paper becomes wax paper, tins become cans, muslin becomes cheese cloth, heavy-based pan becomes heavy-bottomed pan, griddle pan becomes grill pan, grill becomes broiler, etc. - techniques are named/translated differently: fry becomes sauté, etc. - also: flavoursome becomes flavorful, navarin of lamb becomes lamb stew, Arabic restaurants becomes middle Eastern restaurants, scum becomes foam, popular fish becomes overfish fish, etc. - the converted quantities in the adaptation are approximative and not always well rounded: 400g asparagus becomes 1 lb, 50 mL sherry vinegar in a vinaigrette becomes 1/4 cup, and probably most conversions of ingredients in metric measurements to cups, etc. - the adaptation brings sometimes nice but little corrections in the codification of the recipes - the adaptation has more entries in its index - etc. If you ask me which version I prefer ? Not easy to say! Probably the original one with the exact original metric measures. But it's a matter of taste ...
Author: Unknown name
Rating: 4
Review: Book is nicely written recipes are simple and the outcome is great food.
