Years of popular television programs have obscured the fact that Gordon Ramsay has held three Michelin stars for his eponymous London restaurant since 2001. Writing here with the restaurant’s head chef, Matt Abé, Ramsay chronicles the success of that restaurant and emphasizes his credentials as a serious chef and innovator. Handsomely printed in an oversize 10” x 13” format and bound in gold-stamped full cloth, the book alternates recipes and plating photography with Ramsay’s reflections on his progress and success with his first solo restaurant. The key ingredient of most dishes is British, though the inspirations, treatments, and flavorings may draw from the wider world. Oysters from the Cornish village of Porthilly are served with an elderflower mignonette Isle of Skye scallops are dressed with ajo blanco, verjus, and olive oil Roast duck is paired with turnips, cherries, and shiso Roast chicken comes with Jerusalem artichokes, black garlic, and purslane An important refreshing of the chef’s publication approach and a reminder of the source of his culinary authority. Hardcover. Color photographs throughout.
