Gordon Ramsay, chef at the highly acclaimed Aubergine restaurant in London, won his first Michelin star at the age of 27 and is now widely thought to be Britain's hottest young talent. In Passion for Flavour he presents a stunning range of over 100 recipes which radiate an ethereal lightness and outstanding intensity of flavor. Using only the ...
Gordon Ramsay, chef at the highly acclaimed Aubergine restaurant in London, won his first Michelin star at the age of 27 and is now widely thought to be Britain's hottest young talent. In Passion for Flavour he presents a stunning range of over 100 recipes which radiate an ethereal lightness and outstanding intensity of flavor. Using only the freshest of ingredients, a minimum of butter and cream and the cleanest, deepest flavored stocks as a base, he conjures up sublime dishes which never fail to excite the palate. The secret of his cuisine legere, or light cuisine, relies on four essential techniques, or Building Blocks: stocks, sauces, pasta and pastry. Once mastered, the domestic cook can then approach Ramsay's fantastic repertoire with complete confidence. Stunning photographs by Geoff Lung capture the superb lightness and detail of Gordon Ramsay's cooking, making this book a source of delight for the keen amateur and armchair gourmet alike.
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