Recipes from a 3 Star Chef Limited Edition UK

by Gordon Ramsay

ISBN-10: 1844005003
ISBN-13: 9781844005000
Region: British
Publication Date: September, 2018
Add your vote for this cookbook
5
Your rating: None (1 vote)

Recipe Index

Recipesort icon Page Rating
Apple Parfait with Honeycomb, Bitter Chocolate and Champagne Foam 241
0
Ballotine of Foie Gras with Label Anglais Chicken, Marinated Shimeji Mushrooms and a Port Vinaigrette 150
0
Basil Vinaigrette 249
0
Best End of Lamb with Confit Shoulder, Provençale Vegetables, Baby Spinach and Basil Lamb Jus 192
0
Bitter Chocolate Mousse with Coffee Granita and Light Ginger Cream 238
0
Butternut Squash Velouté with Sautéed Ceps, Parmesan Crisps and Mushroom and White Truffle Tortellini 162
0
Caramelised Apple Tart Tatin with Vanilla Ice Cream 210
0
Caramelised Pear Tatin with Gorgonzola Ice Cream and Walnut Cream 208
0
Carpaccio of Tuna and Swordfish with a Mixed Herb Salad and Brown Butter Dressing 146
0
Carrot and White Chocolate Fondant with Dark Chocolate Sorbet 212
0
Celeriac Purée 250
0
Char-Grilled Monkfish with Confit Duck, Red and Yellow Peppers, and a Red Wine Sauce 174
0
Chicken Stock 246
0
Chilled Tomato Consommé with Asparagus, Peas, Tomato Concassé and Basil 164
0
Chocolate Parfait with Passion Fruit and Guava Coulis 236
0
Classic Vinaigrette 249
0
Crème Anglaise 251
0
Dried Pear Slices 251
0
Fillet of Red Mullet with Cod, Spring Onion and Pearl Barley Risotto, and a Sweet and Sour Pepper Sauce 148
5
Fish Stock 246
0
Fricassée of Snails with Spinach, Baby Artichokes, Mushrooms, Pancetta and Jerusalem Artichoke Purée 154
0
Garlic Purée 250
0
Grilled Asparagus with Sel de Guérande, served with a Tomato Vinaigrette 160
0
Halibut Fillets Larded with Smoked Salmon, with Candied Lemon, Braised Vegetables and Smoked Horseradish Velouté 178
0
Herb Crisps 248
0
Lamb Jus 247
0
Lemon Meringue with Marinated Strawberries 216
0
Lemongrass and Chervil Velouté 248
0
Line-Caught Turbot Roasted on the Bone, with a Garnish of Stuffed Baby Peppers and Spring Vegetables 170
0
Madeira Sauce 248
0
Mayonnaise 249
0
Mosaic of Fruits de Mer with Saffron Potatoes, Tomato Consommé and Oscietra Caviar 138
5
Navarin of Lamb with Buttered Vegetables, Celeriac Purée and Thyme Jus 190
0
Oven-Roasted Bresse Pigeon Wrapped in Parma Ham with Foie Gras, Creamed Mushrooms and a Date Sauce 182
0
Palet d’Or with Chocolate and Hazelnut Ice Cream and Passion Fruit Cream 232
0
Pan-Fried Scallops with a Millefeuille of Potato Parmesan Velouté and Truffle Smarties 134
0
Pan-Fried Sea Bass with Roasted Baby Artichokes, Borlotti Beans and a Cep Velouté 180
0
Pan-Roasted Fillet of Halibut with Carrot and Coriander Pappardelle, Baby Turnips, Salsify and Passion Fruit Sauce 176
0
Pan-Roasted Fillet of John Dory with Cromer Crab, Crushed New Potatoes and a Basil Vinaigrette 172
0
Pesto 249
0
Pineapple and Chilli Soup with Fromage Frais Foam 224
0
Pineapple Ravioli with Mango Filling, Berries and Mint Sorbet 222
0
Plum Crumble Tart with Almond Frangipane 218
0
Pork Cheeks with Pork Fillet Wrapped in Parma Ham, Black Pudding, Baby Turnips and Sautéed Morels 198
0
Pressed Foie Gras with Sauternes and Camomile Jelly 152
0
Raspberry Compote with Tarragon Cream 220
0
Raspberry, Lemon and Basil Millefeuille with Milk Ice Cream 230
0
Ravioli of Lobster, Langoustine and Salmon with a Lemongrass and Chervil Velouté 140
0
Red Wine Sauce 248
0
Risotto of Ceps with Spring Onions, Grated Truffle and Parmesan 202
0
Roast Fillet of Beef with a Truffle and Root Vegetable Infusion 194
0
Roast Gressingham Duck Breast with Honey Glazed Baby Onions and Salsify, Minted Peas and a Madeira Sauce 184
0
Roasted Loin of Venison with Braised Red Cabbage and Parsnip 188
0
Roasted Saddle and Leg of Rabbit on Cauliflower, Haricot Blanc and Baby Gem Lettuce, with a Red Wine Sauce 186
0
Sablé Breton with Raspberries, Vanilla Cream and Vanilla Ice Cream 226
0
Saffron Pasta Dough 250
4
Salad of Asparagus, Baby Artichokes and Perigord Truffles with a Creamy Truffle Dressing 158
0
Salad of Lobster with Octopus Carpaccio, Roasted Watermelon, Baby Squid and a Shellfish Sauce 142
0
Scallops with Sweetcorn Pureé and Quail’s Eggs 136
0
Seared Loin of Tuna with Poached Veal Fillet, Spring Truffles and Caper Dressing 144
0
Shallot Confit 250
0
Shellfish Stock 246
0
Slow-Baked Quince with Crème Catalan, Pedro Ximenez Gelée and Acacia Honey Granita 234
0
Slow-Braised Pork Belly with Langoustine, Crushed Peas and Madeira Sauce 196
0
Stock Syrup 251
0
Tapenade 249
0
Tartare of Beef Fillet with Oscietra Caviar and Marinated Red and Yellow Peppers 156
0
Tempura Batter 251
0
Tiramisu with Coffee Granita 228
0
Toffee Soufflé with Banana and Lime Ice Cream 214
0
Tomato Chutney 250
0
Tomato Concassé 248
0
Tomato Sauce 249
0
Turnip Purée 250
0
Vanilla Ice Cream 251
0
Veal Osso Bucco with Boulangère Potatoes, Savoy Cabbage, Turnip Purée and its own Braising Jus 200
0
Veal Stock 247
0
Vegetable Stock 247
0

Publishers Information

About Recipes from a 3 Star Chef Limited Edition UK

Publisher Web Link: http://www.quadrille.co.uk/

Gordon Ramsay has recently become almost more famous for his award-winning TV shows “Kitchen Nightmares” and “The F Word”, than for his expertise as an award winning chef and restaurateur. However, at the heart of his talent is a passion for good food and an eye for perfection that has consistently seen him receive three coveted Michelin stars. He has been called the best chef of his generation, and this book sees Gordon at his day job - running a three-star kitchen and producing food often described as ‘sublime’. Getting right to the heart of why Gordon is such a celebrated chef, the first part of the book shows 50 classic Gordon Ramsay recipes presented as they would be in one of his restaurants. The second part of the book shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself. Dishes include Gordon’s signature Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust, Ginger Mousse and a Bitter Chocolate Cylinder with Coffee Granite.

(http://www.quadrille.co.uk/)

Author Information

About Gordon Ramsay

Author Web Link: http://www.gordonramsay.com/

Scottish by birth, Gordon was brought up in Stratford-upon-Avon, England, from the age of five. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management.

Gordon’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France to work in the kitchens of Guy Savoy and Joël Robuchon for three years, where he was able to enhance his expertise in classic French cooking. In 1993 Gordon became chef of the newly opened Aubergine and within three years the restaurant was awarded two Michelin stars.

In 1998, at the age of 31, Gordon set up his first wholly owned restaurant, Gordon Ramsay, in Chelsea which was awarded three Michelin stars within three years of its launch. Over the next five years Gordon and his team launched some of London’s most high profile restaurants including Gordon Ramsay at Claridge’s, Pétrus and The Savoy Grill.

2003 saw the launch of Gordon’s first international restaurant, Verre, located in the Dubai Hilton Creek Hotel. Gordon Ramsay Holdings now operate a number of restaurants across the globe in New York, LA, Tokyo, Dublin, Doha, Paris, Tuscany, Sardinia and Melbourne.

Between 2004 and 2010 Gordon Ramsay Holdings launched a number of successful restaurants in London including maze and maze Grill, Plane Food at Heathrow T5, York & Albany and two pubs, The Narrow in Limehouse and The Warrington in Maida Vale.

2010 proved to be another busy year with Pétrus reopening in Knightsbridge, and the launch of its first restaurants in Australia, with maze and maze Grill opening at the Crown Entertainment Complex, Melbourne. November 2010 saw the long awaited re-launch of the iconic Savoy Grill, following a refurbishment of the entire hotel.

Gordon has also become a star of the small screen both in the UK and internationally with shows such as Ramsay’s Kitchen Nightmares, The F Word and Hell’s Kitchen USA. 2010 saw the broadcast of three exciting new television programmes; Masterchef in America and Ramsay’s Best Restaurants and Christmas with Gordon in the UK. Gordon has also published a number of hugely successful books including his autobiography, Humble Pie, which became a bestseller. His most recent recipe books, Ramsay’s Best Menus and Christmas with Gordon, were published by Quadrille in September and November 2010 respectively.

Cookbooks by Gordon Ramsay