On 2010-03-11 Scott Maroney, IN, USA wrote: Chef Ramsay suggests this book is not for the novice cook. I disagree. This book is for the novice cook who has watched many television cooking shows and decided it looks easy.
Recipes in ´Passion for Flavour´ seem flowered too much with French words, which suggests some French influence in Chef Ramsay´s cooking. French words are not an issue as there are many pictures of the dish presentations. Cooking is pretty much a foreign language to most Americans anyway. Don´t sweat the French words.
The most affordable dish for the novice cook for whom this book is not intended, is probably the pasta dish. It is affordable provided the novice has access to a pasta machine or knows of a relative who received one as wedding gift maybe thirty years ago. Once you finally get a pasta machine though it is yours forever. The same applies to a food processor or large mixing bowl or sauce pan. Yours forever does not apply to the ingredients that are not typically in a novice cook´s shopping cart. Gordon Ramsay recommends reading the dishes ahead of time. A novice should read recipes carefully ahead of time not because they need to really study. Novices must read the book ahead of time to know what appliance to buy at the next estate auction or borrow from grandma.
One peculiar thing about recipes and pictures in this book: many contestants on television cooking shows present dishes that are probably influenced by memorizing dishes found in ´Passion for Flavour´. Given that, the recipes in the book would be fun for groups of friends to pool resources to try at home.
This book demonstrates how people who call themselves ´Chef´ have probably earned that title and somebody else paid for the ingredients.
. And summed up by saying Passion for Flavour. Currently Passion for Flavour has an overall rating of 8 over 10.
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Conran claimed Look at the images, read the recipes, and just imagine their incredible, mouthwatering taste. These 100 dishes from hot chef Gordon Ramsay radiate an ethereal lightness and outstanding intensity of flavor. Using only the freshest ingredients, minimal butter, and the cleanest, deepest stocks as a base, he conjures up sublime food that never fails to excite the palate. Best of all, Ramsay has adapted many of his most renowned recipes for the domestic kitchen—including Cappuccino of Roasted Langoustine and Lentils, Tortellini of Ratatouille with Sauce Gazpacho, and Crème Brulée with Roasted Rhubarb. All the essential techniques are beautifully explained, and the on-the-page menu includes soups, starters, pastas and risottos, vegetables, fish and seafood, meat, game and poultry, desserts, and ice creams and sorbets.
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