Gordon Ramsay's Just Desserts gives readers and cooks entre e to the in-house patisseries of his critically acclaimed London restaurants. His methods are classical, his desserts extraordinary, and his flair for teaching the basic building blocks for all 100 of these delicious recipes makes every masterpiece completely achievable. From the first few chapters dealing with siGordon Ramsay's Just Desserts gives readers and cooks entre e to the in-house patisseries of his critically acclaimed London restaurants. His methods are classical, his desserts extraordinary, and his flair for teaching the basic building blocks for all 100 of these delicious recipes makes every masterpiece completely achievable. From the first few chapters dealing with simpler methods, like roasting fruit to draw out their natural essence or rolling out classic cookies, Gordon paces cooks, step-by-step, through the more delicate pastry techniques, expanding their range with the confidence to whip souffle s that defy gravity. Desserts are never mandatory, but Gordon's mission to share his passion for flavor makes these treats simply irresistible. Since its original release in the fall of 2001, Gordon Ramsay's Just Desserts has been praised in over 80 publications nationwide, reaching a combined audience of more than 4,700,000 readers. Here is a sampling of the acclaim for the renowned chef's mouth-watering dessert collection."...
|Title||:||Gordon Ramsay's Just Desserts|
|Number of Pages||:||224 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Gordon Ramsay's Just Desserts Reviews
Although I will say that you need a more professional mixer, cookware and money to make most of these recipes, they are quite well done. The book features interesting combos like the Baked Roasted Baby Pineapples with cloves and Chinese Five-Spice Powder, or Apricot and Cinnamon Mousse, or even Red Berries with Hibiscus and Basil Syrup. The pictures were gorgeous, but I wished there were more of them. He is very good at explaining techniques, equipment and basics to those of us without advanced culinary training. I forget that he was trained as a pastry chef first before he went on to have all the other qualifications of a Michelin-level chef. Plus it has a foreword by another of my favorite chefs, Anthony Bourdain, who is also impressed with his cooking. I would love to own this book for my cookbook collection!
Awesome book. Full of gorgeous colour pictures. Great size for a cookbook. Has lots of good recipes but also tips and techniques for basics like coulis and pastry that can be used in loads of other recipes. Simple and well thought out. Great for the everyday cook but also full of inspiring flavours and ideas for the more avid gourmet.
French macarons which have never worked out for me...try as I might!
Most of the desserts sounded tasty.