Gordon Ramsay's signature dish. Gordon Ramsay - recipes and basic rules from the famous Scottish chef

Gordon Ramsay - recipes and 10 rules from the great chef. Ramsay holds numerous culinary titles, owns high-end restaurants around the world, and is the star of popular and controversial cooking television shows such as Ramsay's Kitchen Nightmares, Hell's Kitchen and The F Word.

Today this controversial culinary specialist can be called a real star among chefs. On television and on the Internet you can watch the program “ Gordon Ramsay cooks at home”, the recipes in which are amazing and amazing. The chef's house has two kitchens: one is run by his wife, and the other is used by Ramsay as a creative laboratory. Gordon attaches special importance to the common family meal; he enjoys trying the dishes prepared by his wife, but says that she does not know how to cook at all.

Gordon Ramsay, whose video recipes are available in a wide variety on the Internet, advise all cooks to adhere to the following rules:

Balance. Everything must certainly be balanced - the menu, the ingredients, the ideas, and everything in general. Seasonings. You need to understand that only one product in a dish is the main one, and all the rest are just seasonings, including cheese, pepper or black truffle. Simplicity. Ideas should be obvious and clear. Color. It is necessary to take care of the naturalness of colors and their combinations. Presentation. The dish that is served should be captivating and should be well presented. Context. You should understand who the dish is intended for and take this into account. Compliance between technology and product. For example, there is no need to fry fish until it turns into chips. Sauce. The dish is the body and the sauce is the clothing. Content. You should always try to find only the best products, because bad ones can destroy even the best idea. The skill will stop in time. This is especially true for intrepid young chefs.

How is Gordon Ramsay's Beef Wellington prepared? Recipe for a signature holiday dish.

All Gordon Ramsay's recipes with photos amaze with their sophistication, uniqueness and excellence. Today we will look at how to prepare a classic English dish.

Ingredients for Gordon Ramsay's Beef Wellington:

beef tenderloin – 750 grams; champignons – 400 grams; 7 slices of Parma ham; sheet puff pastry – 500 grams; English mustard and olive oil - 2 tablespoons each; two egg yolks; flour for dusting - ten grams; two pinches of sea salt; freshly ground pepper - five grams.

Beef Wellington cooking technology:

Grind the mushrooms into a puree using a food processor, place them in a hot frying pan and evaporate the water from the mushrooms over high heat for about 10 minutes. Then transfer the champignons to a plate and cool them. Heat some olive oil. Season the beef with pepper and salt and sear for 30 seconds on both sides. Cool the meat a little and coat with mustard. Place ham slices overlapping on cling film, cover with a layer of mushroom puree on top, and place the meat in the center. Wrap the beef in ham, wrap the roll in film and put it in the refrigerator for 20 minutes. Roll out the puff pastry into a 3mm thick rectangle. Free the roll from the film, place it in the center of the rectangle, brush the dough around with yolk. Wrap the meatloaf in the dough, trim off the excess and place it on a baking sheet. Brush with yolk and place in the refrigerator for about 15 minutes. Make small cuts on the chilled roll, brush them with yolk and bake the beef Wellington for 20 minutes at 200C in the oven. After this, reduce the heat to 180C and bake for another 15 minutes.

1. Christmas goose

Goose (up to 5 kilograms)
4 lemons
3 limes
Bunch of fresh parsley
A bunch of fresh thyme (can be replaced with half a teaspoon of dried)
1 tsp sage leaves
1 tsp Chinese 5-spice seasoning mixture (wuxianmian), or you can make your own from sweet dill, cloves, and cinnamon, star anise and Sichuan peppercorns in equal proportions
2 tsp coarse sea salt
3 tbsp. honey
Olive oil

Prepare the bird by removing the entrails, trimming off excess fat and making cross cuts into the skin.
Make a mixture for coating the goose: grate the zest from the lemons and limes, mix with 2 teaspoons of coarse sea salt, add all the seasonings except honey, and pepper with black pepper (the latter is to your taste).
Refrigerate before serving.
Rub the mixture inside and out. Also place lemons cut in half inside. Unfortunately, you will have to use limes in some other dish - here you don’t need anything from them except the zest.
Preheat the oven to 240 degrees, place the bird on a greased grate, and place the grate on a deep baking sheet - a lot of fat will be rendered from the goose, which will need to be basted periodically, once every 10 minutes.
Cook for about an hour, depending on the size of the bird, at the rate of 10 minutes per 1 kilogram + another 10 minutes.
Remove the goose without turning off the oven, cut the skin where the legs meet the body and coat it thoroughly with honey. The fat from the pan can be drained and used as a sauce or gravy. Reduce the oven temperature to 180 degrees and cook the goose for another half hour.
Check readiness with a knife - pierce the goose breast 5 centimeters, if the juice released is clear, then the bird is ready, if it has a pinkish tint, then add another 10-15 minutes. Once you remove the goose, wrap it in foil and let it rest for 15 minutes.
The rendered fat can be made into an excellent sauce by adding a little brown sugar, white or red wine and seasoning to taste. Evaporate until the smell of alcohol disappears. After cooling slightly, the sauce will be thick and viscous. Pour it over sliced goose or side dish.
Roasted vegetables are suitable as a side dish.

2. Grilled pork ribs with BBQ sauce

The dish is for 6 people

To prepare you will need:

6 pieces of pork ribs (6-7 ribs each)
3 tbsp. tomato paste
2 red onions
4 cloves garlic
5-7 whole black peppercorns and ground black pepper
5 buds of dry cloves
2 red chili peppers
Coarse sea salt

For the glaze:

4 tbsp. brown sugar molasses boiled in water with a little lemon juice
2 onions, finely grated
4 tbsp. honey
4 tbsp. Worcestershire sauce
2 tbsp. tomato paste
2 tbsp. Dijon mustard (sweet mustard)
2 tbsp. wine vinegar 9%
5-7 drops Tabasco or Red Devil hot sauce (if you're not a fan of hot sauce, don't add it)
juice from 1 lemon

Pour 2–2.5 liters of hot water into a large saucepan, add tomato paste, onion, garlic, peppercorns, chili peppers and cloves. To flavor the broth, cook over high heat for 10-15 minutes, stirring constantly, then season with salt and ground black pepper and reduce heat, then add the ribs to the pan.
Cook for an hour and make sure that the ribs are covered with water, adding boiling water and skimming off the foam if necessary. Remove the meat and let it cool. In the meantime, you can start glazing.
Take 500 ml of broth, strained through cheesecloth or a fine sieve, pour it into a deep frying pan and add all the ingredients from the list “for glaze”. Over high heat, stirring constantly, evaporate the liquid until the sauce becomes thick and viscous.
Let the sauce cool slightly, then use a brush to coat the pork ribs on all sides. Grill for 3-5 minutes on each side until golden brown. Any grill will work here - oven, microwave, grill pan. You can simply fry it in a regular frying pan.
Garnish – any. Pork goes well with salads and potatoes.

Honey glazed ham

The dish is designed for 6-8 people

To prepare you will need:

Boneless pork ham - 3 kg
4 medium carrots
1 leek
1 onion
1 tsp coarse black pepper
1 tsp coriander seeds
1 cinnamon stick, broken in half
3 bay leaves
10-15 buds of dry cloves

For the honey glaze:

100 gr. brown sugar
50 ml. Madeira or port
25 ml. sherry vinegar (can be replaced with a mixture of sherry and lemon juice)
125 gr. honey

Video instructions, part 1

Video instructions, part 2

Tie the ham with twine (to make the meat juicier and retain its shape) and place it in a large saucepan. Pour cold water on top so that it covers the meat entirely. Then add chopped carrots, leeks, red onions, black pepper, coriander, cinnamon and bay leaves. Bring to a boil, reduce heat and simmer for 3 hours, adding hot water and skimming as needed.
Place all glaze ingredients in a frying pan and stir over low heat. Once boiling, reduce heat to low and simmer until a thick sauce forms, stirring constantly. This usually takes no more than five minutes.
While the glaze is preparing, preheat the oven to 190-200 degrees. Cut the string and skin from the cooked ham, and cut the fat crosswise, not reaching the meat.
Place a clove bud in each crosshair, then evenly pour half of the glaze and place the meat in the oven for 15 minutes. Remove the ham and spread the remaining glaze over it as quickly as possible, then you can safely put it in the oven for another 30 minutes until a well-fried golden crust appears.
Every 10 minutes it is recommended to pour the melted juice from the baking sheet over the meat. The remaining juice can be used for sauce or gravy.
After you take out the ham, do not serve it immediately - the meat should rest for 15 minutes, after which it can be cut into wide slices and served in sauce with a side dish of vegetables.
You can also change the sauce a little, as shown in the video instructions from the chef (you will also need ginger root and a couple of tomatoes).

Turkey with lemon, parsley and garlic

The dish is designed for 6-8 people

To prepare you will need:

Turkey weighing about 5 kg
Coarse sea salt and coarse black pepper
2 onions, cut in half
1 lemon, cut in half
1 full head of garlic, halved crosswise
6 bay leaves
Olive oil
8 slices bacon or Hamburg ham

For “green” oil:

375 gr. butter at room temperature
1 tbsp. olive oil
Finely grated zest and juice of 2 small lemons
3 cloves garlic, peeled and minced
A bunch of parsley (use only finely chopped leaves)

Remove the bird from the refrigerator, and while it warms up to room temperature, turn on the oven at 220 degrees.
Start making “green” butter: in a deep bowl, mash the butter, season it with salt and ground black pepper, add olive oil and stir thoroughly until smooth, then add lemon zest, lemon juice, garlic and parsley. Mix until smooth, you can use a mixer at low speed.
Now let's get to the turkey: remove the giblets and season the inside of the bird with salt and pepper, after which it can be stuffed with onion, lemon, garlic and two bay leaves.
Then comes the most difficult part - you need to carefully separate the skin from the breast and legs of the turkey, placing 4 bay leaves and green oil between the skin and meat, evenly distributing it throughout the whole carcass with massaging movements.
Place the turkey in a deep baking tray on its back, carefully coating the entire carcass with the remaining oil, salt, pepper and drizzle with a little olive oil and place in the oven for 15 minutes.
Remove the baking sheet and pour the juices over the bird, place the bacon on top and pour the juices over again. Now you can reduce the temperature to 180 degrees and bake the dish until cooked, periodically sprinkling the carcass with juice.
The approximate cooking time is 30 minutes for every kilogram of poultry, but it is better to check by piercing the drumstick at the thigh or breast with a knife or skewer - the juice that appears should be transparent, without a pinkish tint.
Once the turkey is ready, remove it from the oven and let it rest for at least 30 minutes. Before serving, remove the bay leaves from under the skin.

Beef Wellington

The dish is for 4 people

The dish that made Gordon Ramsay famous, the calling card of his restaurants and the envy of many chefs.

To prepare you will need:

Beef fillet ribeye or filet mignon - 1 kg
Olive oil - 50 ml
2 cloves garlic (do not peel, just press with a knife)
3 tbsp. sweet Dijon mustard
250 gr. champignons
Thyme (1 sprig, but can be replaced with dried)
100 ml. dry white wine
300 gr. bacon (14 strips)
Salt, coarse black pepper
350 gr. puff pastry
2 yolks

Preheat the oven to 220 degrees, and heat olive oil in a deep frying pan with a sprig of thyme and 2 cloves of garlic, then place the steak on it. Fry for 2-3 minutes on each side until golden brown, and pay special attention to the sides of the piece of meat, then immediately place the beef on a baking sheet and bake for 15-20 minutes. Cool the baked meat to room temperature and brush with mustard.
While the meat is cooling, grind the mushrooms in a blender until mushy and place in the pan where the meat was fried. First remove the garlic and its husks, leaving the thyme. Fry, stirring, for 10 minutes over medium heat, then pour in the wine and evaporate until thick and leave to cool.
While the mushrooms are cooling, lay out some cling film on the counter and lay out the bacon strips overlapping each other. Place the mushrooms on them in an even layer and place the fillet on top. Wrap everything tightly so that the bacon and mushrooms envelop the steak, twisting the edges of the film to prevent air from entering.
Leave to cool in the refrigerator for 30 minutes, after which the finished roll can be carefully removed from the film and placed on a square of dough, wrapped in an envelope and placed seam side down on a greased baking sheet. Mix 2 yolks with a tablespoon of water and coat the dough with the mixture, cutting it shallowly with a knife.
You can store this roll for up to a day in the refrigerator, just before guests arrive by placing it in an oven preheated to 200 degrees. The beef will cook to medium rare in about 30 minutes.
The dish is served cut into wide slices with a vegetable side dish. You can use spicy lingonberry sauce as a sauce.

World Kitchen

Publication format: 197x253 mm
Volume of publication: 256 pages
Color: Full color edition
Binding: Hard cover
Additionally: Dust jacket
Age rating: 16+

Book "World Cuisine" was published in English in 2009.

The book was translated and published into Russian in 2012.

About the book

What would you like for dinner today?

Something Italian? Chinese? French? This choice is becoming wider every day, so Gordon Ramsay has collected his favorite recipes from all over the world in one book. Each chapter is dedicated to dishes from one country that you want to try and, of course, learn how to cook. Ramsay tells us about Middle Eastern, Thai, American, Chinese, Indian, Spanish, French, Italian, Greek and native British cuisine.

In addition to tempting recipes for appetizers, main courses and desserts, Ramsay demonstrates some cooking techniques, such as how to make ravioli, samsa or Chinese dumplings. The book contains information about the ingredients used in a particular cuisine and the five most interesting ways to cook them. For example, Gordon talks about how to use Chinese cabbage to its full potential.

Gordon Ramsay once again presents delicious recipes that you can cook every day or for special occasions. And no matter what cuisine you choose, you will definitely find something interesting in WORLD CUISINE OF GORDON RAMSAY.

Introduction to the book

Over the past decade, food has become much more interesting and varied. This is largely the case in London, but in other UK cities restaurants offer dishes from all corners of the globe. Today, in most towns and cities, you can find a restaurant to suit your taste, whether you want exotic Thai curries or classic French cuisine.

In recent years, my work has taken me to different parts of the world, but each time I return home I am amazed at the quality of food served in my favorite local restaurants. Like many of you, I head out to a restaurant for curry on a Friday night. In truth, my Indian restaurant has a Michelin star, but I find the food there to be quite comparable in taste to the dishes I had on my recent trip to India. However, now we are not talking about Michelin stars. There are still restaurants where the food is not the best, but the recent financial crisis has forced restaurateurs to reconsider their attitude towards customers and improve the quality of services. This includes not only decent food for a reasonable price, but also a pleasant atmosphere, attention from the waiters, and simply cleanliness in the room. Until recently, all these quite obvious things somehow eluded the attention of many restaurateurs.

There is another positive “side effect” of the financial crisis - the return of home feasts. Now we cook at home much more often. The abundance of exotic ingredients sold in most supermarkets opens the door to a whole culinary universe, from Italian osso buco to Middle Eastern dolma. If an ingredient is not available in a regular supermarket, look for it in Oriental, Middle Eastern or Asian delicacy stores - these trips should be treated like a pioneering expedition. After all, the best way to discover new and unusual foods is to cook them.

For this book, I selected recipes for my favorite dishes from ten countries of the world - from the best examples of European cuisine to the most interesting dishes of China, Thailand and other far corners of the planet. The cuisine of each country is connected with its culture, thoroughly imbued with the traditions and customs of its homeland, so my book can only serve as a seed to spark interest. The recipes it contains are my version of the original dishes, often with minor changes I've made to make them more accessible and easy to use at home. I hope they encourage you to break out of your routine and try something new every week. Enjoy...

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Gordon Ramsay. World cuisine

Gordon Ramsay wrote World Cuisine at the height of the 2008 economic crisis, when middle-income Britons were forced to abandon restaurants and return to the forgotten tradition of home feasts. Despite the crisis, exotic ingredients did not disappear from UK supermarkets, so many could afford culinary experiments for relatively little money. “World Cuisine” was published in Russian in 2012 thanks to the Kukbooks publishing house. Having received the book for review, we already began to regret that we got to know it too late, when many products from EU countries began to disappear from store shelves in our small town. After all, without original ingredients it is difficult to reproduce exactly the taste of dishes that was intended by the author. But everything turned out to be not so scary. Of course, you won’t be able to cook scallops, paella with chorizo and soup with Stilton, but most recipes from the world’s cuisines, as interpreted by Gordon Ramsay, do not require any special ingredients; you can almost always find a replacement for the exotic among local products.

The book contains the most characteristic dishes of 10 countries and regions known for their interesting cuisine: France, Italy, Greece, Spain, Great Britain, the Middle East, China, Thailand, India and America. While traveling through these countries, you will probably try and love many local dishes, and when you return home, you will look for their recipes and try to repeat them. Gordon Ramsay made this task easier: he selected 10 typical and not very complex dishes from each cuisine and adapted the recipes to the assortment of a regular supermarket and the equipment of an average European kitchen. Under his wise leadership, you can safely organize a themed party and invite guests to view photos and tell a story about your trip - the immersion will be deep.

As in all Gordon Ramsay's books, there are no long introductions or detailed descriptions of the world's cuisines - only recipes and photographs. The first chapter of World Cuisine is dedicated to France. Here you will find a recipe for tuna Provençal, chicken Normandy, duck legs confit, Easter lamb stew, classic brandade, lemon soufflé, chocolate crepes with Chantilly cream, raspberry tart, learn a simple way to cook mussels and scallops.. .

Gordon Ramsay “I like to create masterpieces from ordinary products”

Gordon James Ramsay is a British chef famous for being the first Scot to receive three Michelin stars. Today he owns a number of restaurants, both in the UK and abroad, and is also a popular TV cookery presenter and the author of 14 books, several of which have become bestsellers in Russia.

— How did you get into cooking? When and why did you think about becoming a chef?

— I became a cook, one might say, by pure chance; I didn’t even think about it for a long time. From the age of 12 he played in the Warwickshire youth sports team and planned to become a professional footballer. However, due to a knee meniscus injury, which I received at the age of 18, I had to forget about a serious sports career. And although by that time I was already a little interested in gastronomy, I entered the college of hotel and restaurant business simply because I did not get points in other places that were completely unrelated to cooking. With the same success I could become, for example, a policeman or a military man.

— Where did you study besides college?

— After I learned the basics of the profession in college, I continued to learn in practice - in the restaurants where I worked.

— What kind of restaurants are these?

— I got my first job in London at the prestigious Harvey’s establishment. Two years later I ended up at Le Gavroche - this is the first three-star restaurant in the UK, although at that time it had already lost its third star. A year later, his boss and I moved to Hotel Diva, a luxurious place in the French Alps. I then worked in Paris for about three years and completed my training as a chef on a private yacht in Bermuda.

— Which chefs would you call your teachers?

“I learned a lot at Harvey’s from Marco Pierre White. Working there, of course, was not easy, but his school was very useful to me in life. The second teacher was Albert Roux, who invited me to the position of first assistant in a restaurant at an Alpine resort. And, finally, the legendary Guy Savoy and Joël Robuchon, with whom I interned in Paris.

— How did your career develop after training?

— Returning to London, I became the head chef of the La Tante Claire restaurant in Chelsea. Then my former teacher Albert Roux offered me a position as chief at Aubergine, which was then called Rossmore. I held the position for four years, and during that time the establishment received
second Michelin star. Finally, I was able to fulfill my dream and open my own restaurant - Gordon Ramsay on Royal Hospital Road, in the place of La TanteClaire. This was in 1988. In 2001, my restaurant received three stars, making me the only British chef at that time with such a rating. This inspired me to open the Gordon Ramsay establishments at Claridge's and Pétrus in the same year, which received its first star seven months later, and a second in 2007. I entered into consulting contracts with several large companies, and in 2002 I already had my own - Gordon Ramsay Holdings Limited, whose team began to open restaurants first in the UK and then in other countries.Now my holding includes more than twenty establishments.

— Do you manage all these restaurants yourself?

“It would be too difficult to manage everyone.” Of course, some of the restaurants are run by my students. However, they all require my attention, so from time to time I have to travel around the world: from Cape Town to Tokyo, from Tokyo to New York, from New York to Prague, and then back.

— Where did your newest restaurants open?

- In America - first in New York at the London Hotel, and then in Florida and Los Angeles.

— You are known not only as a famous chef, but also as one of the main British TV stars. Tell us about your work on television.

— My participation in television began in 1998 with the documentary miniseries “Boiling Point”, then I starred in an episode of an entertaining and educational television show. But the subsequent TV show “Ramsay's Kitchen Nightmares” is more famous. The first issue was published in 2004 at the same time as my book Gordon Ramsay's Kitchen Heaven. In "Nightmares" I showed what problems a cook can have and explained how to deal with them. Around the same time, he launched the “Hell’s Kitchen” program. In her first season, she taught celebrities the culinary arts, after which the best participants were selected, who then opened a restaurant in London for a couple of weeks. In a later version, Hell's Kitchen was a competition among several chefs for the right
work with me. In 2005, I began hosting The F-word, a television show that included cooking, nutritional advocacy and conversation, and cooking competitions. Filming is often carried out in the most unexpected places. For example, in the fourth season there was an episode when I was cooking in prison, where I was so amazed by the culinary talent of one of the prisoners that I even invited him, when he was released, to come work in my restaurant. Also on British television, I produced a series of programs “Ramsay's Best Restaurant” and “Christmas with Gordon”, and in the USA I became a producer and judge on the show “America's Best Chef”.

— It is known that in some TV shows, participants compete in skill directly with you. Perhaps you always win?

- Not at all. The winner of the program is determined by guests who choose the most delicious dish, without knowing who prepared it. Several times guest stars won, and then I included their dishes in the menu of my restaurant.

— By the way, how do you change the menu in your restaurant? How often do new dishes appear and what does this depend on?

— My style, it seems to me, is flexible enough to perceive all the changes happening around. My goal is to use seasonal ingredients to create dishes that customers will remember before their next trip to the restaurant. I love playing with simple, classic recipes and turning them into something extraordinary. This requires a sense of style and imagination.

— What do you think the guests who come to the restaurant want? What is popular with them?

— In the modern world, time and money are valued. People spend most of the day outside their homes. Lunch for the average working person often consists of a sandwich stuffed with fat and a bag of chips - as they say, “cheap and cheerful.” Given this state of affairs, I would say that today the greatest need is for fast, easy to prepare, but still healthy food. I tried to collect recipes for such dishes in my book “Fast Food”.

— Which dish from your menu would you call the most successful?

— I would say scallop tartare with creme fraiche and caviar, served in a chilled basil consommé. This is one of my variations on classic recipes. The combination of all the ingredients results in a deliciously light and tasty appetizer - my favorite dish on our menu.

— How do new gastronomic trends in Europe influence your creativity?

“I think it’s these new trends that make my imagination work.” Thanks to them, I look for new recipes and learn various culinary techniques. Preparing each dish represents a creative process for me.

— What do you rely on in your creativity?

“It is always based on a combination of products and impeccable design. Without these two elements it is impossible to prepare any interesting dish.

— Do you or your wife cook at home?

— I have two kitchens at home. On the ground floor is my wife Tana's kitchen - she runs it, and on the second floor is my creative laboratory.

— What role does family play in your life?

— Family is very important to me. Despite being very busy, I always find time for her. Tana and I have four children. They even took part in some of my TV shows. I attach particular importance to a shared family meal. I find it terrible that so many people neglect this. Some get together only once a year - at Christmas. When I was a child, the tradition of Sunday lunch together was highly valued. Regardless of events in the outside world, every Sunday we would gather as a family and eat together. Lunch usually consisted of a hearty hot dish and apple pie for dessert. No one left the table until the end of the meal. This is very important, especially for families with children: eat together and share with each other your joys and sorrows, problems and news. In my family I try to continue this tradition. Tana and I try to make sure that all members of the household gather at a common table at least three times a week. I'm so serious about getting other families to eat together that I wrote a book called Family Sunday Meals, which offers meal plans to make it easier for people.

— Tell us about your gastronomic preferences. Do you have any favorite foods and drinks? Or any products you prefer to work with?

— My favorite dish is the signature dish of my main restaurant in Chelsea. This is ravioli with lobster, langoustine and salmon, poached in bisque soup, veloute sauce with lemongrass and chervil. They were already on the menu by the time we received our Michelin stars and are still very popular with guests. As for drinks, here I will probably choose something special that does not accompany the main course - Dom Pérignonrosé. This is a delicious and refined wine. It is, of course, very expensive, but it leaves an unforgettable impression.

— If we talk about unforgettable impressions, what do you remember from the brightest events in your life that are not related to cooking?

“I’ll never forget how I fell off a cliff in Iceland while hunting puffins.” It was in 2008 during the filming of the next episode of The F-word. I then flew 85 meters and fell into the icy water. I thought I was already dead. But he still managed to swim out and grab the rope thrown to me. It was certainly a vivid experience.

— What are your plans for the near future?

"Chef" magazine

"World Cuisine"

The British chef has collected the best recipes for dishes from ten countries of the world - from European to Thai cuisine.

Magazine "Liza", January 2012

"World Cuisine"

Gordon Ramsay's Travels Around the World is a tasty and enjoyable book in all respects, most interesting for its “stops” in India, the States and Great Britain itself. Here is, say, celery soup with stilton, a salad of Scottish smoked salmon and watercress, or fish pie with leek and shrimp, or country pheasant stew with cabbage puree, or rack of Welsh lamb with herbs. It’s a pity that we don’t sell Welsh lamb at every turn. However, you can replace one with the other not only in the case of Irish Colcannon puree, and a little irony never hurts even in such a serious matter as cuisine.

Timeout, January 2012

"World Cuisine"

In the unannounced but obvious competition between the cookbooks of Gordon Ramsay and Jamie Oliver, the last round ended, perhaps, in favor of the latter. (We wrote about Ramsay’s previous book, “A Healthy Appetite,” in No. 5, 2011.) However, now, it seems, the great chef is taking revenge. The excellently published book contains recipes for dishes from 10 countries - from America to India and from Thailand to Spain. Collected with love and passion, which Ramsay gladly admits. Some recipes are given in the traditional interpretation, others in the author’s interpretation - it’s hard to even say which is better. Plus extremely useful little things and details - for example, how to perfectly fry a steak or scallops.

Health magazine, February 2012

2. To cook the perfect steak, you need a very hot pan. Drop some water on it - if the drop evaporates immediately, the temperature is ideal and you can fry the meat!

3. When cooking fish, you must carefully monitor the degree of frying. Ideally, the inside will be moist and translucent, and the outside will be covered with a crispy crust. To achieve a similar result, Gordon Ramsay uses butter rather than vegetable oil when frying.

4. Spices should be added at the very beginning of cooking. This way the aroma will remain, and the bitterness and pungent taste will go away by the end of cooking.

5. The legendary chef advises to keep it simple: “It takes a maximum of five ingredients to make a great dish. When it comes to 7-8 ingredients, I ban the recipe.”

6. Never open the oven when preparing baked goods: cold air can easily ruin your dish and prevent the baked goods from rising.

7. It turns out that the taste of the dish as a whole depends on the degree of grinding of the pepper. The finest ground black pepper is ideal for soups and sauces, medium – for salads and ready meals, coarse – for steaks and fish.

8. To easily peel garlic, press the whole garlic firmly with the butt of a knife, place it in a plate and cover it with another plate. Shake well and select the already peeled slices from the husk.

9. Some dishes need to be salted only at the end of cooking. This is a steak (this way the meat will retain all its juices), mushrooms (they will retain their color, shape and will not give too much moisture), as well as an omelet (salt will ruin the delicate consistency).

10. While defrosting the meat, pour a small amount of vinegar over it. It will not only make the meat more tender, but will also help defrost it faster.

11. Gordon advises cooking pasta this way: first put the pasta in boiling water, then immediately add salt to it. Following the salt, add a little olive oil to the water to give them a richer flavor and to prevent them from sticking together.

12. Before popping popcorn, soak the kernels in water for 10 minutes. Dry the grains and cook as usual. This will make the popcorn cook faster, be fluffier, and have fewer unpopped kernels.

13. According to Ramsay, cayenne pepper or chili pepper is the secret ingredient in any pasta recipe. A pinch of hot pepper can transform even the most ordinary sauce, providing the necessary piquancy and amazing aroma, while remaining almost invisible.

14. If you want the corn to be soft, never salt it when cooking. Salt makes it hard.

15. Ramsay sees nothing wrong with reusing vegetable oil. But he advises, in order not to feel the taste of what was previously cooked in it, to heat a piece of ginger 0.5 cm thick in oil.

16. To determine whether the minced meat has enough salt and pepper, lightly fry a spoonful of minced meat in vegetable oil. Now you can taste it and add more spices if necessary.

17. To make the texture of the pureed soup velvety, it is better to puree it with an immersion blender rather than in a food processor. For an especially delicate consistency, strain the pureed soup through a sieve.

18. To make the perfect meringue, use eggs that were collected at least a week ago. In addition, the meringue will whip better if you use eggs at room temperature rather than from the refrigerator.