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.
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Paella!: Spectacular Rice Dishes from Spain
Author: Penelope Casas
From the best-selling author of Tapas: The Little Dishes of Spain and The Foods and Wines of Spain.
Unless they have traveled to spain, most Americans have never tasted a really good paella. What passes for paella at restaurants and even in cookbooks here is a pale imitation of the real thing, the vibrant Spanish rice dish that marries the robust flavors of olive oil, garlic, tomatoes, and pepper with short-grain rice, broth, and meat, fish, or vegetables. Penelope Casas is here to restore the glorious paella to its rightful place as a grain-based meal that will gratify the senses as well as be the centerpiece for easy, elegant entertaining.
Casas presents sixty different fascinating paellas, some traditional, some her own creation, showing how easily some of the preparation can be done ahead of time with supermarket ingredients. She includes a superior collection of tapas, the Spanish meal starters, two dozen simple desserts, and a handful of broths and sauces. Her passion for paella, her clear directions, and her creative pairings of fresh ingredients make this unusual cookbook a winner.
Library Journal
Casas says paella is her passion, and she's determined to show Americans what a "glorious" dish an authentic paella can be. Rather than the usual jumble of shellfish, chicken, and sausage, she prefers versions that feature one particular ingredient. She emphasizes the fact that the rice isn't an afterthought; rather, "the texture and flavor of the rice is everything." She includes recipes for more than 50 different types, from the classic Black Squid Paella ("one of the paella greats") to Vegetable Paella with Spicy Garlic Sauce; there are also recipes for tapas, desserts, and some delicious sauces and dips. Casas is well known for her authoritative books on Spanish food and wine (e.g., Delicioso! The Regional Cooking of Spain, LJ 3/15/96), and most collections will want her latest.
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