Synopsis
Gordon Ramsay, the highly acclaimed chef, won his first Michelin star at the prodigious age of 27 and is now one of the UK's best-known chefs. In "Passion for Flavour", he presents a stunning range of over 100 recipes, which radiate an ethereal lightness and outstanding intensity of flavour. Using only the freshest of ingredients, the minimum of butter and cream and the cleanest, deepest flavoured stocks as a base, he conjures up sublime dishes, which never fail to excite the palate. Many of his most famous recipes have been adapted for the domestic kitchen and are here presented in easy-to-follow stages.
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About the Author
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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