Product Description

From the star of the exciting, new reality show Hell's Kitchen-airing on the Fox Network beginning this January!
International superstar chef Gordon Ramsay scored a hit with the hottest reality show in the U.K. in 2004, Hell's Kitchen, which showcased both his formidable cooking skills and his infamous temper. Now he's bringing the concept to the U.S. where American contestants will compete in the kitchen week after week under Ramsay's watchful eye to win the keys to a brand new restaurant. Think The Apprentice meets American Idol's Simon Cowell in Rocco Di Spirito's The Restaurant. In the Heat of the Kitchen is Ramsay's latest cookbook and offers more than 80 delicious recipes including Green Herb Risotto with Sauteed Scallops and Spice-Roasted Duck with Sweet Sour Sauce. Step-by-step technique shots, gorgeous full-color food photographs, compelling insights from this three-star Michelin chef, and the launch of the next hit reality television show will generate enormous demand for this stunning volume.

Product Details

• Amazon Sales Rank: #22001 in Books
• Published on: 2004-05-21
• Binding: Paperback
• 224 pages

Synopsis
Gordon Ramsay is the most celebrated chef working in Britain today, with a well-deserved reputation for fabulous food. Here, he reveals how he transforms ingredients into the sublime dishes for which he is so justly famous. Much more than a collection of his superb recipes, this inspirational book passes on many of the secrets of his cooking techniques, knowledge and skills. Recipes are presented in a straightforward and comprehensive way with detailed descriptions of Gordon's special techniques, his innovative short-cuts, and other culinary hot tips with close-up photography. With recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, breads and pastries, as well as flavourings, stocks and dressings, this unique cookbook is destined to become a classic kitchen reference book.

Customer Reviews

Stunning
This is a brilliant book, I have owned it for 2 years now & I love it. The pictures are beautiful, The recipes detailed 7 help you produce dishes that amaze & astound the senses.
Be aware however, this book contains some recipes that are very expensive to reproduce, i.e. lobster, scallops, fillet of beef.
But never mind that just buty the book, ebvn if you never cook a recipe the pictur of the completed dishes in this book will make you salivate..... yum!

Great useable book!
This book stands out among cooking books by top-chefs.
The recipies are actually things you will cook. Not only are they clearlywritten with clear instructions the ingredients are not difficult to find.(The monkfish in parma-ham has ingredients you can find in most decentstocked shops).
Another great element is that the book is full of handy tips to make lifein the kitchen even more enjoyable.
I am a fond cook and found this book very useful and would recommend it toanyone who knows how to cook a decent meal but would like to cooksomething more special.
The book also has some great picture to inspire you to not only make thefood taste great but look good as well.
It has plenty of great seafood dishes in it. It would have gotten fivestars if the meat section would have contained a couple of more specialrecipies.
Enjoy this book and the recipies in it.

Not just new recipes
I was at first reluctant to order this book, since I have noticed in many other famous chef cookbook quite some repetition of recipes.
Surprisingly enough, this was not the case. Ramsey has put together a new collection of recipes that show a clear influence form the central-south european area (e.g. very nice pumpkin/amaretto ravioli that are typical from north of Italy).
The book is also somehow better organised in ingredients classes so as it is easier to access to the recipe than in the "chef for all season".
Besides, he has included for almost every recipe some culinary tricks that range from just presentation tricks (how to make perfect lobster medallions) to real culinary tricks (like how to do double folded ravioli).
In a nutshell, this book is a joy and an inpiration also for people who have the other books by Ramsey. And the little tips really help and suggest way of improving the presentation of the food.