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Book Review of 'A Chef for All Seasons' by Gordon Ramsay

Article supplied courtesy of Global Chefs

"Every once in a while a chef comes along whose personality and clarity of vision help to revitalize people's interest in cuisine. Gordon Ramsay is just such a chef," lauds Charlie Trotter with regards to one of the hottest young chefs in the UK and the world. With the success of his restaurants, Aubergine, Gordon Ramsay and Petrus in London, the former two each earning Two Michelin Stars, Gordon Ramsay is in much demand by the media. Now, professional and serious home cooks alike can tap into Gordon Ramsay's wealth of culinary expertise and innovative, tasty recipes through his book 'A Chef for All Seasons'.

The book is organized into four chapters, representing the four seasons. Each chapter, Ramsay commences with a lesson on the season's finest produce. There are all sorts of interesting bits of information, such as the history of the produce, where the produce originated, how long the produce is available, and various techniques on how to cook the items. Ramsay expresses strong sentiments about each ingredient, reminiscing on his own experiences with them from the kitchens of France and his own.

The chapters conclude with recipes . . . 'Pillows of Ricotta Gnocchi with Peas and Feves, Steamed Scallops and Asparagus with Lemongrass Butter Sauce for Spring. Linguine in Lobster and Chanterelle Sauce, Trout with a Lemon and Caviar Sabayon, Sautéed Foie Gras with Peach Chutney for Summer. Wild Duck Salad with Hazelnut Dressing for Fall and Woodcock with Caramelized Parsnips and Chocolate Sauce finally for Winter'. These are just a few of the many intriguing recipes in which Ramsay demonstrates both classic and creative dishes. These recipes are simple enough to cook at home yet elegant enough to apply professionally.

In an era of modern air refrigerated shipping, it is easy to cook haphazardly out of season. However, with guidance that such as Gordon Ramsay's 'A Chef For All Seasons' provides, a cook can learn how to preserve the inherent quality of natures foodstuffs, thereby bringing forth the optimal dining experience. Both educational and inspirational, this book would make a splendid addition to any cook's culinary library. B.K

Example recipe:

Pillows of Ricotta Gnocchi with Peas and Baby Fava Beans

This article was supplied by www.GlobalChefs.com