Formats and editions:
In English paperback.
In English hardback.
In the past decade, a revolution has taken place in the dining rooms across London, led by chefs armed with a traditional French training, respect for the integrity of ingredients, and a taste for the daring. Chef Gordon Ramsay has led the charge with his innovative, season-based cuisine, earning critical acclaim and coveted Michelin stars for his eponymous London restaurant. While American audiences may be in the dark on this rising culinary star, he's revered by the likes of Charlie Trotter as "one of the UK’s hottest young chefs".
In A Chef For All Seasons Gordon shares over 100 recipes that embody his commitment to featuring the best quality ingredients in unusual pairings, from lavender with chocolate to lobster with mango to peaches with thyme. The beautiful color photography and Gordon's thoughtful discussions of key ingredients and culinary techniques will seduce your senses while elevating your awareness of the bounty of each season.
About the author:
Gordon Ramsay’s radical career change at seventeen, from footballer to chef, led to the awakening of an exceptional talent. In 1998 at the age of 31, he set up his first wholly-owned restaurant, Gordon Ramsay, in Chelsea’s Royal Hospital Road. In January 2001, it gained three Michelin stars. Gordon went on to launch a string of internationally celebrated restaurants with a total of 12 Michelin stars between his restaurants in London and New York. By encouraging his stable of highly talented chefs, Gordon expanded his restaurant empire with Gordon Ramsay at Claridge’s, Pétrus, Boxwood Café, Maze... Gordon’s business infrastructure, Gordon Ramsay Holdings, has also expanded his interest internationally, with Verre in Dubai, Gordon Ramsay in Tokyo, The London in New York, and Cielo in Boca Raton, Florida. Towards the end of 2007, further restaurants will be opened at the Ritz-Carlton in Powerscourt, Ireland, and in Versailles, Los Angeles, Prague and Amsterdam. In March 2008, a revolutionary new restaurant opens in Heathrow’s new Terminal 5. In 2007, Gordon’s first pub, The Narrow, was launched to great critical acclaim, and will be the forerunner of similar ventures: The Warrington and The Devonshire. He is the author of best-selling cookery books:
- Un chef para todo el año (in English A chef for all seasons).
- Gordon Ramsay’s just desserts (in French Desserts grandioses).
- Passion for flavour.
- Passion for seafood.
- Chef's secrets (before Gordon Ramsay’s secrets).
- Kitchen heaven.
- Makes it easy.
- Sunday lunch.
- Fast food.
- 3 star chef.
- Healthy appetite.
- Cooking for friends.
- Great British pub food.
- El mundo en mi cocina (in English World kitchen)
- Great escape.
- Ramsay's best menus.
- Hot dinners.
- Cool sweets.
More about Gordon Ramsay:
- Gordon Ramsay. The biography.
And the autobiography:
- Humble pie.
- Playing with fire.
Gordon’s business portfolio also includes product ranges with blue-chip companies including Royal Doulton. Alongside his rapidly expanding restaurant empire, Gordon has become one of the biggest television personalities in the UK with his hit shows, Ramsay’s Kitchen Nightmares (with won a BAFTA and an international Emmy), Hell’s Kitchen, The F Word and Gordon Ramsay Cookalong Live. In the US, stateside version of Hell’s Kitchen and Ramsay’s Kitchen Nightmares have attracted huge audiences and repeat commissions. Gordon was awarded on OBE in 2006.
"A colorful culinary delight..." USA Today.
"Some cookbooks get deeper the more time you spend with them… expect wonderful things… Ramsay is a chef with much to teach". Sacramento Bee.
"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. He is truly one of the top chefs in the world". Charlie Trotter.