Gordon Ramsay's Maze

by Gordon Ramsay, Ferran Adrià (Foreword), Jason Atherton (Contributor)

With locations in London and New York City, Gordon Ramsay's Maze restaurant focuses on quality ingredients, imaginative flavor combinations, and simple preservations. The dishes are served in small portions, enabling patrons to savor a wide variety of tastes in one visit. This cookbook gives readers the opportunity to cook the Maze way. But it is more than a collection of the restaurant's best recipes. The book explains how each dish would be served in the restaurant, following which additional recipes are offered using the same ingredients. Each signature dish -- for example, Braised Shin of Veal with Pea Risotto and Butter-Roasted Cod with Silky Mash and Spiced Lentils -- is followed by two additional recipes using the same ingredients and geared to the home cook. Covering starters, entrees, and desserts, "Gordon Ramsay's Maze" shows how to make meals both artful and delicious, all highlighted by Ditte Isager's gorgeous photographs.

Genres: Cookbooks, Cooking, Food

256 pages, Hardcover

First published October 1, 2009

About the author

Gordon James Ramsay is a British celebrity chef, restaurateur, television presenter, and writer. His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 17 Michelin stars overall and currently holds eight. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held three Michelin stars since 2001. After rising to fame on the British television miniseries Boiling Point in 1999, Ramsay became one of the best-known and most influential chefs in the world.
Ramsay's TV persona is defined by his fiery temper, aggressive behaviour, strict demeanour, and frequent use of profanity, while making blunt, critical, and controversial comments, including insults and sardonic wisecracks about contestants and their cooking abilities. He combines activities in the television, film, hospitality and food industries, and has promoted and hired various chefs who have apprenticed under his wing. He is known for presenting television programmes about competitive cookery and food, such as the British series Hell's Kitchen (2004), Ramsay's Kitchen Nightmares (2004–2009, 2014), and The F Word (2005–2010), with Kitchen Nightmares winning the 2005 British Academy Television Award for Best Feature, and the American versions of Hell's Kitchen (2005–present), Kitchen Nightmares (2007–present), MasterChef (2010–present), and MasterChef Junior (2013–present), as well as Hotel Hell (2012–2016), Gordon Behind Bars (2012), Gordon Ramsay's 24 Hours to Hell and Back (2018–2020), and Next Level Chef (2022–present).
Ramsay was appointed an OBE by Queen Elizabeth II in the 2006 New Year Honours list for services to the hospitality industry. He was named the top chef in the UK at the 2000 Catey Awards, and in July 2006 he won the Catey for Independent Restaurateur of the Year, becoming the third person to win three Catey Awards. Forbes listed his 2020 earnings at US $70 million and ranked him at No.19 on its list of the highest-earning celebrities.

Reviews

[Rhonda · Rating 3 out of 5]

First of all - this is NOT a Gordon Ramsey cookbook. It is a book of recipes and presentations used in his Maze restaurants by the head chef of Maze, London. Maze closed in 2019 after a 14-year run and the recipes have a retro feel to them, with tall plating, cookie-cutter vegetables and fussy presentations masking recipe shortcuts and chef’s tricks. I’ve tried a couple of recipes such as the beet soup and butternut squash risotto and have found them tasty, although not particularly something I’ll bother making again.

[Kathleen · Rating 3 out of 5]

ok, i was looking for more recipes that I could actually make myself. While I don't feel this is the book, it is very stylish and and interesting read.