Mark Sargeant Ordine dei libri (cronologico)

In his first solo cookbook, Gordon Ramsay's right-hand-man of many years focuses on creating fabulous yet very affordable food Supermarkets are starting to introduce cuts such as oxtail, pork cheeks, and beef flank in the aisles. Offering an exciting introduction to food that many people rarely consider, or have the confidence to cook, this book explains how to use these fantastic pieces of meat, with recipes that make them as delicious and tender as the prime cuts, but at a less than prime price. There are 120 recipes in which Sargeant's Michelin-starred skills showcase how to get the best out of cheaper cuts of meat; sustainable, less expensive type of fish; and produce. Recipes include Shoulder of Pork with Pears and Perry; Low and Slow Oxtail; Whole Roast and Spiced Carrots; Sprouts with Lemon, Sage, and Smoked Bacon; and Thick Vanilla Cream with Drunken Fruit. "Sarge" is passionate about getting back to basics in the kitchen and showing that everyone can delight their palate while watching their pennies. Includes metric measurements.

In his new Channel 4 series TV chef Gordon Ramsay embarks on a culinary journey around India, discovering the breadth and depth of cooking of the country. His new cookbook is packed with the best recipes from his travels, showing you how to cook authentic dishes that are bursting with flavour.

"As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down." Away from the high-octane energy of the professional kitchen, Gordon Ramsay makes meals at home that are more re-laxed, where cooking is fun and everyone gets involved in preparing food for family and friends. The way Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever possible; and celebrate the food culture and its many influences. And while Gordon loves to celebrate traditional food, he proves that it doesn't have to be boring, bland, or uninventive. Cooking for Friends is full of Gordon's best-loved versions of classic dishes--try a slow-cooked dish like Honey Roast Ham or Corn-Fed Chicken Legs with Braised Peas and Onions, or invite people around for a Sunday lunch of Roast Rib-Eye with Caramelized Shallot and Red Wine Gravy. Cook the ultimate in comfort food, Shepherd's Pie with Branston Pickle or Bakewell Tart, and get the kids involved in making Farfalle with Bacon, Peas, and Sage or Grilled Vegetable Lasagne. Cooking for Friends contains more than one hundred of Gordon's favorite recipes that he loves to cook and eat with friends and family--uncomplicated recipes but all with Gordon's remarkable feeling for flavor and his extraordinary technical know-how.

In his outstanding new cookbook, Gordon Ramsay teams up with Mark Sargeant to showcase the best of British cooking. Packed full of sumptuous and hearty traditional recipes, Gordon Ramsay's Great British Pub Food is perfect for relaxed, homely and comforting cooking.

What you are is what you eat. Gordon Ramsay - super-fit chef, marathon runner and high-energy television presenter - is a great advertisement for eating well & staying in the peak of good health. In this book, Gordon presents over 125 dishes using fresh, vital ingredients cooked in the most healthy way.

Známy britský autor televíznych seriálov z prostredia pohostinstva Gordon Ramsay predstavuje vo svojej knihe viac než 100 receptov, ktoré si môžete pripraviť doma, i keď by sa celkom dobre vynímali na jedálnom lístku v každej dobrej reštaurácii. Založil vlastnú reštauráciu Gordon Ramsay, ktorú magazín Restaurant v roku 2002 vyhlásil za druhú najlepšiu reštauráciu na svete. Kniha obsahuje množstvo fotografií jednotlivých výrobných fáz, hotových jedál, ale aj zábery z nakrúcania populárneho televízneho seriálu Ramsey´s Kitchen Nightmares (Kuchynské nočné mory). TV Paprika ho uviedla pod názvom Ramsayho příšerné kuchyně.

Throw out the frozen dinners and takeout menus. Who better to show readers how to cook real food, real fast and make it really tasty than Gordon Ramsey, three-star chef and TV celebrity? "Gordon Ramsay's Fast Food" includes over 100 delicious recipes that are super-fast and easy to prepare. The book is divided into short sections: 15 feature fast recipes classified by group, such as starters, soups, fish, meat, pasta, working lunches, and desserts, and 15 more sections contain great menus for everyday and entertaining. Many of the dishes can be prepared and cooked in as little as 15 minutes, and none take longer than half an hour. The menus provided take 30-45 minutes from start to finish, each with a timing plan. There's also advice on essential ingredients to keep in stock for speedy cooking, plus lots of great ideas for shortcuts.

Gordon Ramsay presents a collection of 25 menus for Sunday lunch from around the world, each featuring a starter, main course and a pudding, plus an invaluable timetable, alternative recipe and menu suggestions.

Each week in the television series Cutting the Mustard, a struggling restaurant receives the Gordon Ramsay treatment. His personality is forceful, to say the least. His reputation for explosive outbursts and sharp-tongued confrontations is matched only by his ability to create truly spectacular food in his restaurants. With only a couple of weeks to turn around a restaurant's flagging fortunes, nothing is sacred. There’s no time for polite small talk as Gordon reveals a few home truths to the exhausted, emotional restaurant owner or manager and embarks upon his mission to turn things around. Cutting the Mustard is a unique combination of practical insight and compelling entertainment. It offers an intriguing look at the ins and outs of the restaurant business, using the troubleshooting format to explore the secrets of success for running a profitable eatery. By turns exciting, moving, surprising and inspiring, this is a series that explodes the myths surrounding personal and professional ambition, success and motivation whilst revealing that even the most disastrous situation can be turned around with a bit of imagination and a lot of elbow grease.