Gordon Ramsay's Passion for Flavour

Gordon Ramsay is now widely thought to be Britain's hottest talent. In Passion for Flavour he presents a stunning range of over 100 recipes which radiate an ethereal lightness and outstanding intensity of flavour. Using only the freshest of ingredients, the minimum of butter and cream and the cleanest, deepest flavoured stocks as a base, he conjures up sublime dishes which never fail to excite the palate. Many of his most renowned recipes, including Cappuccino of Roasted Langoustine and Lentils, Tortellini of Ratatouille with Sauce Gazpacho and Creme Brulee with Roasted Rhubarb, have even been adapted for the domestic kitchen and are presented in easy-to-follow stages.

The secret of cuisine legere, or light cuisine, relies on four essential techniques or building blocks: stocks, sauces, pasta and pastry. Once mastered the domestic cook can then approach Ramsay's fantastic repertoire with complete confidence. There are recipes for soups, starters, pasta and risotto, fish, meat, poultry and game, as well as sumptuous sorbets and delicious desserts. The final section , Finishing Touches, offers simple yet effective ways of decorating a dish with an impressive flourish that is well within the reach of the home cook.

Stunning photographs by Geoff Lung capture the superb lightness and detail of Gordon Ramsay's cooking, making this book a source of delight for the keen amateur and armchair gourmet alike.