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Passion for Seafood
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New or Used: 2 copies from $21.95
Gordon Ramsay, the highly acclaimed chef, won his first Michelin star at the prodigious age of 27 and is now one of the UK's best-known chefs. In this book, Gordon turns his attention to the food that excites him most: fish and shellfish The book is aimed at home chefs, especially those who are not used to cooking seafood at home. It begins with a section on choosing the freshest specimens, then goes on to give a guide to filleting, skinning, trimming, preparing, marinading, flavouring and freezing all kinds of fish and shellfish. There are 100 exciting recipes from the simple Salmon Fishcakes and Fish Pie to the more adventurous such as Crab Ravioli with Lemongrass Vinegrette, this book is a must for fish lovers everywhere.
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About the Author

Gordon Ramsay began his career as a professional footballer for Glasgow Rangers. He then moved to London and worked with Marco Pierre White and Albert Roux. He opened his first restaurant, the Aubergine, aged 26 and his interests have expanded to include his Michelin-starred restaurants, Gordon Ramsay, Petrus and now Gordon Ramsay at Claridges Hotel.

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