Throw away the takeout menus, ready meals, and convenience foods! These days everyone wants fast food but at the same time, they want to eat well. And there?s no one better than Gordon Ramsay to show you how to cook real food fast and make it taste delicious too! With his unique style, high voltage energy, and passion for good food Gordon shows how to get a great meal on the table in less time than it would take to have takeout delivered. Taking his theme from his new UK series of C4?s The F Word, his new bestseller is packed with ideas for 5-minute snacks, 10-minute main courses, and 30-minute menus for all occasions. A cookbook for the way we live today, Gordon Ramsay?s Fast Food is the stunning follow-up to his fabulously successful library of titles.
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“Gordon is one of the few chefs in possession of all of God’s gifts. He’s driven, hugely talented at his craft, wickedly funny?[and] able? to command and inspire others?.His dirty little seccret is that he’s not such a bad bastard after all.”
--Anthony Bourdain
“Sensitivity, passion, strength?these are the words to define Gordon Ramsay, a man who has helped bring cooking to a point we could only dream of a few years ago.”
--Ferran Adria, Chef Patron, EL Bulli
--This text refers to the Paperback edition.About the Author
GORDON RAMSAY's sublime cooking has consistently earned him Michelin stars at his celebrated, eponymous London restaurant in Chelsea, and he has extended his superlative cooking franchise to New York, Paris, and Los Angeles. Now a celebrated TV personality, his award-winning TV series include The F Word, Kitchen Nightmares and Hell's Kitchen. His bestselling books have sold more than 1.3 million copies worldwide. He lives in London, England.
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Most helpful customer reviews
60 of 66 people found the following review helpful
By Jeff Demchuk
Format:Hardcover
Chef Ramsay's lastest book proved interesting, with plenty of variety and fresh ideas that will help you find something you like. While some recipes will strike you as bleedin' obvious, such as the one describing how to make a sandwich on a bagel, others are not quite so generic. I would agree that they are relatively "fast" and directions are simple enough to follow.
What I did not find simple about this cookbook, are that many of the recipes contain ingredients that I am not able to easily obtain in Canada, if they can be found at all. No doubt you will be stumped to find such things at your grocery store like "creme fraiche", membrillo paste, quail eggs, porgy, baby turnips, star anise, gooseberries, and the list goes on. Be prepared to be creative with substitutions, or you may be dropping f-bombs like Ramsay coming all the way home from your shopping trip.
The various themes, such as Thai, Mexican, Summer flavours, Easy for a crowd, Working lunch, help make menu planning simple.
I would stress that "Fast Food" does not mean cheap food. This book ranges from inexpensive dishes, to more luxuriously priced ones (cooked lobster tails, anyone?). Overall, I would say I enjoy it, and I use the recipes as a baseline to modify to suit my tastes.
What I did not find simple about this cookbook, are that many of the recipes contain ingredients that I am not able to easily obtain in Canada, if they can be found at all. No doubt you will be stumped to find such things at your grocery store like "creme fraiche", membrillo paste, quail eggs, porgy, baby turnips, star anise, gooseberries, and the list goes on. Be prepared to be creative with substitutions, or you may be dropping f-bombs like Ramsay coming all the way home from your shopping trip.
The various themes, such as Thai, Mexican, Summer flavours, Easy for a crowd, Working lunch, help make menu planning simple.
I would stress that "Fast Food" does not mean cheap food. This book ranges from inexpensive dishes, to more luxuriously priced ones (cooked lobster tails, anyone?). Overall, I would say I enjoy it, and I use the recipes as a baseline to modify to suit my tastes.
7 of 7 people found the following review helpful
By Astrid
Format:Hardcover
I do cook regularly from Ramsay' cook books and for all those people who have a hard time to understand the British names used in recipes , please turn to internet , where you can find US and Canadian explanations of English double creams, heavy creams or pour creams with no problems. Most ingredients are also easy to find in upscale grocery stores ( tip : look for " creme fraiche" in cheese section of Sobey's store) or small European delicatessens .Some ingredients are seasonal (gooseberries in Sobey's) and some really unique ( duck eggs from the Market )but it should not discourage you from trying to cook a wonderful meal.
39 of 40 people found the following review helpful
By David Walsh
Format:Hardcover
My problem is a deep hatred of cooking. When I don't forget to buy an ingredient, I make mistakes while following recipes. Consequently, I systematically resorted to junk or frozen food. I could bear the awful or lack of taste until I realized how much salt they contain. At one point, setting foot in a grocery store and the sight of the food I usually buy literally made me sick.
This book changed everything. Now I can't wait to go back home and have a quickly cooked and tasty dinner. To speed things up, Chef Ramsey provides excellent advices as to what non-perishable ingredients (spices, etc.) the reader should always have at hand.
Some other ingredients might indeed be hard to find in the usual supermarket chains. But nowadays, every major city has specialized smaller exotic food stores, thanks to our immigrant friends. Chef Ramsay specifies in its introductory notes that one should find a decent vegetable, fish and meat store.
By the way, here's the recipe for home made crème fraiche:
240ml/8fl.oz. Double/Whipping Cream
2 tbsp Buttermilk
Place all the ingredients in a glass bowl, mix well, cover, and leave to stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well, cover with cling film, refrigerate and use within 10 days.
This book changed everything. Now I can't wait to go back home and have a quickly cooked and tasty dinner. To speed things up, Chef Ramsey provides excellent advices as to what non-perishable ingredients (spices, etc.) the reader should always have at hand.
Some other ingredients might indeed be hard to find in the usual supermarket chains. But nowadays, every major city has specialized smaller exotic food stores, thanks to our immigrant friends. Chef Ramsay specifies in its introductory notes that one should find a decent vegetable, fish and meat store.
By the way, here's the recipe for home made crème fraiche:
240ml/8fl.oz. Double/Whipping Cream
2 tbsp Buttermilk
Place all the ingredients in a glass bowl, mix well, cover, and leave to stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well, cover with cling film, refrigerate and use within 10 days.
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3.9 out of 5 stars
Most recent customer reviews
2.0 out of 5 stars
Poor organization, but fine for the novice cook
The recipes in this book are exactly what the title of the book promises, fast. Which is fine, I suppose. Read more
Published on July 1 2009 by J. Stinson
2.0 out of 5 stars
Disappointing
While I was very excited to get this cookbook, once I actually read it, I was very disappointed with the recipes. Read more
Published on July 4 2008 by J. Kovacs
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