We knew we would love this book when we read Anthony Bourdain's statement
that this was "an easy way to pick up the mad bastard's recipes
without having him chase you around the kitchen..." Though Charlie
Trotter (who wrote the introduction) reverently calls Gordon Ramsay
"truly one of the top chefs in the world," and believes that
deep down he is a big softy, we must admit that it was the hint of madness
that assured us we'd find creativity and sublime food.
Trotter says that "Gordon's
recipes are imbued with the vital, sensual nature of the cooking and
eating ritual." Part of that sensuality comes from Ramsay's reverence
for the seasonal. As the title indicates, Ramsay is working seasonally,
and the book is divided into four sections to correspond to the four
seasons. Each has an introduction given in praise of the season's bounty,
whether winter's French lentilles du puy, leeks citrus, a hearty
venison or oxtail, or, in summer, the more delicate squash flowers,
figs, lavender, scallops and wild salmon. Working with writer Roz Denny,
the introductions are poetic odes to food.
And then there are the recipes,
each one coaxing the maximum flavor from the ingredients Ramsay loves
so much. One recipe more mouthwatering than the next, we wanted to be
in the kitchen cooking slowly, carefully, even reverentially. The offerings
of Ramsay's form of madness include a Light Tomato Broth with a Paysanne
of Vegetables; , Summer Quails in a Tomato and Tarragon Dressing, Wild
Duck Salad with Hazelnut Dressing, Veal Chops with a Cream of Winter
Vegetables, Pear, Honey and Lime Cake.
There is a section for basic recipes
such as stock,s and a section on techniques that has accompanying photos.
Throughout the book are beautiful photos by Georgia Glynn Smith.
About
the author: Gordon Ramsay is one of London' most talked about
chefs. Formerly a professional soccer player, he is the proprietor of
several London restaurants and the star of Fox TV's Hell's Kitchen.
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