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Gordon Ramsay's Home Cooking: Everything You Need to Know to Make Fabulous Food cookbook by Gordon Ramsay

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Books : Cooking : English



I'd like to mention that the ULTIMATE COOKERY COURSE and HOME COOKING books from Gordon Ramsay are almost
the same book! The second book is in fact an adaptation for the US market.

This review is in fact NOT a
review or an evaluation of the books. It's only showing the numerous but minor differences between them:
- the
first book is the original book published for the UK market (august 2012), the other is an adpatation for the US (april
2013)
- their covers are slightly different but images, texts, page layout, recipes are EXACTLY identical. There is
even a matching page to page
- the original uses metric measures (grams, millilitres, cm), the adaptation uses
imperial measures (cups, ounces, pounds, inches). Both use tsp and tbsp for small quantities
- the original uses
?Centigrade with gas level, the other ?Fahrenheit: 200?C/Gas 6 becomes 400?F
- some ingredients are
named/translated differently: double cream becomes heavy cream, caster sugar becomes sugar, spring onions become
scallions, pak choi becomes bok choy, coriander becomes cilantro, kale becomes swiss chard, plain flour becomes
all-purpose flour, fillet of beef becomes beef tenderloin, tenderstem broccoli becomes baby broccoli, chillies becomes
chiles, cep mushrooms become porcini, demerara sugar becomes brown sugar, courgette becomes zucchini, cornflour becomes
cornstarch, icing sugar becomes confectioner's sugar, bicarbonate of soda becomes baking soda, biscuits becomes cookies,
pudding rice becomes short-grain white rice, etc.
- material is named/translated differently: roasting tray becomes
roasting pan, cling film becomes plastic film, hob becomes stovetop, fish slice becomes fish spatula, square tin lined
becomes square pan lined, proof paper becomes wax paper, tins become cans, muslin becomes cheese cloth, heavy-based pan
becomes heavy-bottomed pan, griddle pan becomes grill pan, grill becomes broiler, etc.
- techniques are
named/translated differently: fry becomes saut?, etc.
- also: flavoursome becomes flavorful, navarin of lamb
becomes lamb stew, Arabic restaurants becomes middle Eastern restaurants, scum becomes foam, popular fish becomes
overfish fish, etc.
- the converted quantities in the adaptation are approximative and not always well rounded:
400g asparagus becomes 1 lb, 50 mL sherry vinegar in a vinaigrette becomes 1/4 cup, and probably most conversions of
ingredients in metric measurements to cups, etc.
- the adaptation brings sometimes nice but little corrections in
the codification of the recipes
- the adaptation has more entries in its index
- etc.

If you ask me
which version I prefer ? Not easy to say! Probably the original one with the exact original metric measures. But it's a
matter of taste ...

- Serge Pilon, Amazon.com

This is a great book, but be advised, that if you
bought the 2012 Gordon Ramsay's Ultimate Cookery Course, which was published in the UK in 2012, this is exactly the same
book, but with the measurements and temperatures converted (for the most part) for American readers,

I bought
this for my Kindle anyway, because now I have a portable version on my phone, and I can decide what to make before I go
home, and look at the ingredients when I go shopping. It's also more convenient to have the measurements in ounces and
the temperatures in Fahrenheit instead of Centigrade, but there are a few omissions to the translation, so be on the
alert if a temperature seems too low (if it's below 300, it's in centigrade).

I love all of Ramsay's
cookbooks. The recipes are easy to make and each one tastes delicious. The presentation is well-designed and easy to
read. His timing estimates are always right on the money. My only quibble with the books is that there is duplication of
recipes from one book to another. That being said, this is the biggest and most complete, and offers a wide range of
recipes and ingredients, I have made approximately a 20% of them at this point - all to rave reviews. Highly recommended
if you don't already have the 2012 book. 

- Uchi Deshi, Amazon.com                                                             

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