Gordon Ramsay or Big Book of Sauces

Gordon Ramsay: The Biography

Author: Neil Simpson

A new biography of Gordon Ramsay--celebrated restaurateur, star of Fox TV's hit reality show Hell's Kitchen, and the only London chef with three Michelin stars.

He has cooked for prime ministers, ousted Hollywood actresses from his restaurants, set records for cursing on television, and changed the way Britain eats. As famous for his volatile persona as he is for his cooking, Gordon Ramsay remains London's most talked-about chef, an international sensation whose eponymous restaurant boasts three Michelin stars. And with his hit television show, Hell's Kitchen, Ramsay is now a household name in the U.S. At 18, Ramsay was a professional soccer player; at 30, he was a multi-millionaire. So how did he end up in the kitchen? In this, the first biography of the star chef, Neil Simpson offers a fresh perspective on one of the most driven and successful men in Britain.

Library Journal

Journalist Simpson's (Jade's World; Charlotte Church) latest book provides an inside look at the life of British chef Gordon Ramsay, star of both Ramsay's Kitchen Nightmares and Hell's Kitchen. In the first major biography of the chef, readers journey from Ramsay's childhood to his attempt at playing professional football for the Glasgow Rangers to the present day. We get a behind-the-scenes glimpse of Ramsay's television programs; one caveat, however, is the book's language. Since both the author and the subject are British, Americans may not pick up on some of the colloquialisms used. As in Ramsay's television shows, profanity is also used liberally throughout. An enjoyable and easy read, this is sure to find its way onto the shelves of any library. Nicole Mitchell, Birmingham, AL Copyright 2006 Reed Business Information.

New interesting textbook: FINE DINING MADNESS or Backyard Vintner

Big Book of Sauces: 365 Quick and Easy Sauces, Salsas, Dressings, and Dips

Author: Anne Sheasby

A sauce can enhance, enliven, and even transform a wide variety of dishes. Whether savory, spicy, or sweet, a sauce can add the perfect touch. Yet all too often even seasoned cooks rely on processed, ready-made bottled sauces, low in taste and high in unnecessary salt, sugar, and preservatives. The lavishly illustrated, spiral-bound Big Book of Sauces assembles a mouth-watering collection of recipes for sauces, salsas, relishes, dressings, and dips that are easy to prepare. From versatile everyday basics such as Quick Tomato Sauce to special sauces such as Hollandaise, rustic Italian Hazelnut Pesto, and exotic Apricot and Ginger Salsa, the book features an enormous variety of tastes, textures, and culinary influences. Each of the 365 recipes is accompanied by creative serving suggestions, while many also include ingredient variations and invaluable cook's tips -- making The Big Book of Sauces indispensable for any cook, from amateur to aficionado.