Excellent service, book in great condition. Need to be a fairly knowledgeable cook to start though.....

Most of the recipes came from "F" Word TV show. I do love the show! The book has a lot of easy and delicious recipes. The book has quality, I mean the paper and pictures on it! Every recipe has it own picture. The ingredients I think are easy to find! Not too complicated.

I am a HUGE Chef Ramsay fan. I purchased this cookbook because I wanted to have at least one of his cookbooks in my kitchen. This was the first one I purchased, and I have to say I am slightly disappointed. Most of the recipes that are listed are foods that I or my fiancee would probably never eat. As some others have said, some of the ingredient that are listed in the recipes you can not buy in the US. However, if you are a Chef Ramsay fan and like to collect Ramsay's items, then you should purchase this item. If you don't like cooking fancy upscale food (if you watch any of his shows you will know what I mean by this statement), then this book probably will not be for you either. I might even suggest that you check to see if you local library has the book so you can look through it and see if it is in fact something that you would want to pay $23.10 for before you purchase it. You might possibly find it at a book store where you can scan through it before purchasing it as well.

Yet another absolutely gorgeous cookbook from Chef Ramsay! I have several of Chef Ramsay's cookbooks and this one is one of my favorites. There are over 100 fabulous recipes and menus for any occasion in this cookbook. They are all fast, beautiful to look at and most importantly delicious! Most recipes in this cookbook can easily be finished in 30-45 minutes or less, which is great for today's hectic lifestyles. My favorite recipes from this book are: Veal Piccata, Sticky lemon chicken, Baked Ricotta with caramalized peaches (YUM!) and the Creamy Mango dessert.

A few of the other reviewers have mentioned that many of the recipes call for crème fraîche. If you can't find crème fraîche and have at least 24 hours before you plan to use it, the best approximation of the real thing is a mix of 1 tablespoon buttermilk and 1 cup heavy cream. If you can't wait a day and want to serve something milder and sweeter than sour cream but more tangy than whipped cream, then try the formula of 1 part sour cream and 1 part heavy cream; letting it sit out for even an hour or two helps to thicken the mixture and meld the flavors. This is what I do to replace crème fraîche in those recipes.


One of my favorite parts in this book is where Chef Ramsay gives tips on what ingredients to always keep in stock to spice up any menu. He also tells of many of his personal kitchen timesavers. For example my favorite tip from this book is what Chef Ramsay suggests to do with your dried out white bread. He suggests cutting off the crusts, put it into your food processor along with some fresh herbs & spices and chop finely. Store this mixture in an airtight container and freeze. Then you can use it anytime you want to bread pork, chicken or fish. I've used this tip several times and it beats having to purchase bread crumbs or make them fresh. It makes the meat more flavorful too.

Be forewarned that this cookbook has quite a few fish & seafood recipes, which could off put some people. Though, there are several other proteins here to work with. Also, if you're allergic to nuts (as I am), there are several recipes using nuts and/or nut oils. So, you might want to inform your guests as to your using nuts/nut oils as several people have deadly nut allergies. Additionally, if you live in a rural area a few ingredients called for might be hard to find, though, usually, I just improvise.

All-in-all, another very useful and enjoyable cookbook from Gordon Ramsay.

My wife loves the book, it came quickly in very good condition it was just what we excepted

Gordon Ramsay's Fast Food is an excellent resource for novice cooks. There is a section that details what items should be a mainstay in your pantry so you don't need to run to the store every time you are going to cook a new dish. The recipes are simple, allowing the subtleties of the entree to peek through as opposed to being overwhelmed with various spices and competing flavors. The book outlines the steps to simultaneously prepare the entire meal, starter, entree, and desert, minimizing the time spent running around the kitchen like a lunatic. Several of the dishes are British and use a variety of fish that I am not particularly familiar with, but I've managed to just modify them for fish I find at my local seafood market. The book really helps you get down the basics, so you can begin to understand what flavors compliment each other, and begin experimenting on your own. My only complaint is that when you open the book, it does not yell at you, and explain that you are a knob, in a thick Scottish brogue. That aside, I love the book!