Gordon Ramsay's Home Cooking: Everything You Need to Know to Make Fabulous Food

I'd like to mention that the ULTIMATE COOKERY COURSE and HOME COOKING books from Gordon Ramsay are almost the same book! The second book is in fact an adaptation for the US market.This review is in fact NOT a review or an evaluation of the books. It's only showing the numerous but minor differences between them:- the first book is the original book published for the UK market (august 2012), the other is an adpatation for the US (april 2013)- their covers are slightly different but images, texts, page layout, recipes are EXACTLY identical. There is even a matching page to page- the original uses metric measures (grams, millilitres, cm), the adaptation uses imperial measures (cups, ounces, pounds, inches). Both use tsp and tbsp for small quantities- the original uses °Centigrade with gas level, the other °Fahrenheit: 200°C/Gas 6 becomes 400°F- some ingredients are named/translated differently: double cream becomes heavy cream, caster sugar becomes sugar, spring onions become scallions, pak choi becomes bok choy, coriander becomes cilantro, kale becomes swiss chard, plain flour becomes all-purpose flour, fillet of beef becomes beef tenderloin, tenderstem broccoli becomes baby broccoli, chillies becomes chiles, cep mushrooms become porcini, demerara sugar becomes brown sugar, courgette becomes zucchini, cornflour becomes cornstarch, icing sugar becomes confectioner's sugar, bicarbonate of soda becomes baking soda, biscuits becomes cookies, pudding rice becomes short-grain white rice, etc.- material is named/translated differently: roasting tray becomes roasting pan, cling film becomes plastic film, hob becomes stovetop, fish slice becomes fish spatula, square tin lined becomes square pan lined, proof paper becomes wax paper, tins become cans, muslin becomes cheese cloth, heavy-based pan becomes heavy-bottomed pan, griddle pan becomes grill pan, grill becomes broiler, etc.- techniques are named/translated differently: fry becomes sauté, etc.- also: flavoursome becomes flavorful, navarin of lamb becomes lamb stew, Arabic restaurants becomes middle Eastern restaurants, scum becomes foam, popular fish becomes overfish fish, etc.- the converted quantities in the adaptation are approximative and not always well rounded: 400g asparagus becomes 1 lb, 50 mL sherry vinegar in a vinaigrette becomes 1/4 cup, and probably most conversions of ingredients in metric measurements to cups, etc.- the adaptation brings sometimes nice but little corrections in the codification of the recipes- the adaptation has more entries in its index- etc.If you ask me which version I prefer ? Not easy to say! Probably the original one with the exact original metric measures. But it's a matter of taste ...

i like gordon's intimate expression, the fotos. if only there would be tarte tatin recipe. cooking tips are original and simple.

As receitas está dentro do esperado sem melhores explicações

she loves it

Ich habe es meinem Freund geschenkt, weil er sehr gerne kocht und sich des öfteren mal Youtubetutorials für verschiedene Gerichte anschaut (zum Beispiel auch Gordon Ramsays Scrambled Eggs... meine Güte, sowas einfaches und doch super leckeres!!).Ich habe mich dann in nicht allzu uneigennütziger Sache für dieses Buch entschieden, weil mich die bisherigen Rezensionen überzeugt haben. Auch wenn ich damit noch nicht gekocht habe, kann ich sagen, dass das Buch einen sehr schicken Eindruck macht. Die Bilder sehen sehr hübsch aus und regen zur Nachahmung an :)Ich habe es auf Englisch bestellt, weil ich bei jedweder Literatur immer ein Problem mit der Übersetzung habe und kein Risiko bei Rezepten eingehen wollte. Es hat sich herausgestellt, dass das gar nicht so schlecht war, da "Ramsay's Humor im Englischen besser rauskommt und man immer seine Stimme im Kopf hat, wenn man liest" (Zitat, der Freund). Was das Umrechnen der Maßeinheiten angeht, kann man sich ja einmal eine Tabelle machen, die ins Buch legen und gut is ;)Also wenn mein Freund es nicht jetzt schon hätte, würde ich es mir wohl auch kaufen! :D

What a brilliant cook book!I am a very good cook already but this book will get me to the next level. I did my training in Europe and I love his approach to food. He uses real ingrediants and does not just smother everything in heavy cream, deep fry everything or oversweeten things.His style of cooking is old fashinoned. Use fresh, real ingrediants, put some time in (a lot of recipes are not time consuming at all but taste delicious!) add an interesting twist and voila, you get a great meal.I like the way the book is written and his approach to average people. He is a world class chef but does not talk down to you.The recipes are explained in a very simple and logical way and easy to follow.I also love how he does not just tell you what to do next - he explains you "why" certain things are done a certain way. I have picked up a bunch of good tips already.What this book achieves is, he makes you think and introduces you to not only new recipes, but to a world of spices and combination of foods that I never considered.I have many, many cookbooks, but this has to be one of my top favourite ones.

Amazing book!