Product Description

This superlative collection of recipes and top professional advice will be the definitive book on dessert making for years to come.

Product Details

• Amazon Sales Rank: #245849 in Books
• Published on: 2003-04-15
• Original language: English
• Dimensions: 2.73 pounds
• Binding: Hardcover
• 224 pages

From Amazon.co.uk
Just Desserts is a very fine book of puddings from energetic three-star Michelin chef Gordon Ramsay, expertly marshalled for the domestic kitchen by Roz Denny. Ramsay's imagination is obviously caught by the sweet course: he expends a great deal of innovative thinking to it with fascinating results. He is inclined to roast his fruit, for example, caramelising it for greater intensity of flavour; or he might deep-fry it, as in the elegant and fantastically nonchalant Fruit Tempura. His ices and creams include voluptuous nut creams and lavender, orange flower water or liquorice ice cream. Oriental flavours appear in ethereal dishes like the Thai Rice Pudding with Coconut and Lemon (serve with mango coulis) or Banana and Passion Fruit Sorbet. Cheesecake is light and flavoured with pumpkin. Proper homage is paid to comfort food, with recipes for Bread and Butter Pudding (Ramsay makes his with baguette and laces it with Baileys liqueur) and Steamed Toffee, Banana and Pecan Pudding. The chocolate recipes are particularly fine, with a Chocolate Mocha Tart standing out. Just Desserts is also an excellent primer of patisserie techniques, its explanations and illustrations of the standard syrups, pastes, sponges and pastries of the restaurant kitchen, here translated into domestic terms, being particularly lucid. The professional mysteries of the mousse, the parfait, the bavarois and the various manifestations of the meringue are made wonderfully clear. No holding back, then. --Robin Davidson

From Publishers Weekly
The berries glistening from the small, shiny jacket photo only hint at the lushness of the wonders within Gordon Ramsay's Just Desserts. With writer Roz Denny, renowned British chef Ramsay, owner of the Chelsea restaurant, demystifies a dizzying array of treats sensuously brought to life in Georgia Glynn Smith's luminous photographs. Even the hardest heart will be seduced by Lemon and Honey Rum Babas, Mango and Dark Chocolate Mousse, Jasmine Tea and Lime Parfait, Fresh Lavender Ice Cream and Chocolate Truffle Tartlets. The book finishes up with a section of basic recipes and lists of ingredients, equipment and wine to accompany desserts. Anthony Bourdain's foreword pays tribute to this culinary wizard.

Copyright 2001 Cahners Business Information, Inc.

About the Author

Scottish by birth, Gordon Ramsay has lived in England since the age of five. In October 1993, Gordon became part owner of Aubergine, where he won many accolades including three Michelin stars. He opened Restaurant Gordon Ramsay in 1998. His restaurant has garnered critical acclaim and has a month-long waiting list. Gordon's books include Passion for Flavour, which won the coveted Glenfiddich Award for Food Book of the Year in 1996. His TV series, the explosive Boiling Point and Beyond Boiling Point, have made him a household name.