Gordon Ramsay's Passion for Seafood
Awarded two Michelin stars for his cooking at the Aubergine restaurant in London, Gordon Ramsay is renowned for his superbly light but intensely flavored recipes. Winner of the Glenfiddich Food Book of the Year award for Passion for Flavour, Gordon turns his attention to the food that excites him most: fish and shellfish. Aimed squarely at home cooks, particularly those who may never before have discovered the fantastic rewards of cooking seafood at home, the book starts out with clear instructions on how to buy -- from choosing the freshest specimens to calculating quantities -- with a comprehensive guide to filleting, skinning, trimming, preparing, marinading, flavoring, cooking and freezing all types of fish and shellfish. Quick to cook, healthy to eat and extraordinarily versatile, seafood is perfectly suited to the freshness and delicacy of Gordon's style. This combination, embodied in Passion for Seafood, epitomizes the way we want to eat today.
- Hardback | 224 pages
- 226.06 x 271.78 x 22.86mm | 1,338.09g
- 01 Jan 2000
- Octopus Publishing Group
- Conran Octopus Ltd
- London, United Kingdom
- 100 colour photographs, glossary, index
Table of contents
Buying, preparing and cooking fish: purchasing and preparation; cooking fish simply. Recipes: stocks, sauces and dressings; soups; starters; salads; risottos and pasta; homestyle fish; dinner party fish; barbecues and special occassions; accompaniments.