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Aimed squarely at home cooks, particularly those who may never before have discovered the fantastic rewards of cooking seafood at home, the book includes more than 100 exciting recipes developed for the book, from the homely comforts of A Simple Fish Pie and Seafood Paella, to the more exotic Ravioli of Lobster with its own Vinaigrette. Most require relatively simple ingredients and are quick to prepare. Quick to cook, healthy to eat and extraordinarily versatile, seafood is perfectly suited to the freshness and delicacy of Gordon's style. With the two combined, Fish epitomizes the way we want to eat today.
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Gordon Ramsay began his colourful career as a professional footballer for Glasgow Rangers. A dramatic change of course took him to work for three years as Marco Pierre White's Sous Chef at Harvey's restaurant after which he spent two years with Albert Roux at Le Gavroche. This was followed by working in the kitchens of super-chefs Guy Savoy and Joel Robuchon. At the age of 26, he launched his first restaurant, Aubergine, which quickly gained two Michelin stars. In 1998 he opened a new restaurant, Gordon Ramsay, on the former site of La Tante Claire. A year later with Marcus Wareing as Chef Patron, he opened Petrus. Channel 4 television screened a five-part documentary on Gordon and he has also presented his own cookery series Passion for Flavour on Carlton TV. Other television appearances include Masterchef and Food and Drink. His first book Passion for Flavour, (Conran Octopus) won the 1997 Glenfiddich prize for Best Food Book of the Year. Gordon is currently the only British chef to hold three Michelin stars.
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