Gordan Ramsay's Passion For Flavour By Gordon Ramsey
Gordon Ramsay's Passion For Flavour (Collectible Early Edition)
The Award-Winning Culinary Milestone That Launched a Global Icon
The Award-Winning Culinary Milestone That Launched a Global Icon
Bibliographic Specifications
- Title: Gordon Ramsay's Passion For Flavour
- Author: Gordon Ramsay (with Roz Denny)
- Publisher: Conran Octopus Ltd, London
- Publication Date: 1996
- ISBN-10: 1840914653
- Edition Details: Early Softcover Release. Complete adaptation of his legendary restaurant masterpieces.
- Binding: Publisher's original premium illustrated card wrappers.
- Physical Format: Quarto (4to), 192 pages. Lavishly enhanced with full-page masterclass photography by Geoff Lung.
- Language: English
Official Condition Report
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The Book: Used – Good / Very Good
- Exterior / Wraps: The original pictorial wrappers are bright, firm, and in beautiful overall shape, exhibiting only slight, limited signs of standard shelf friction and very light, superficial knocking along the rear edge corners. The spine is completely straight, robust, unbroken, and uncreased.
- Interior: Clean, securely bound, and fully intact. Internal text blocks have minor, faint handling marks consistent with light reading, but remain bright white and totally free from kitchen grease spills, deep soils, highlighting, or ink gift inscriptions.
- Protection: This copy has been carefully preserved and well-looked after, now clean and ready for specialized archiving.
Synopsis & Historical Value
Originally published in 1996, Passion for Flavour is Gordon Ramsay's historic first cookbook, which famously won the prestigious 1997 Glenfiddich Food Book of the Year award. This culinary milestone presents a stunning library of 100 signature dishes that radiate an ethereal lightness and an outstanding, pure intensity of flavour. Writing at the dawn of his multi-Michelin-starred ascendancy while helming Aubergine, Ramsay strips away excessive heavy butter and cream, relying instead on clean, deep, vibrant stocks and fresh ingredients. Ramsay meticulously translates his complex restaurant masterpieces for the advanced domestic kitchen—including his famous Cappuccino of Roasted Langoustine and Lentils, Tortellini of Ratatouille with Sauce Gazpacho, and his legendary Crème Brulée with Roasted Rhubarb. It stands as a vital historical piece of late-20th-century haute cuisine documentation.
Originally published in 1996, Passion for Flavour is Gordon Ramsay's historic first cookbook, which famously won the prestigious 1997 Glenfiddich Food Book of the Year award. This culinary milestone presents a stunning library of 100 signature dishes that radiate an ethereal lightness and an outstanding, pure intensity of flavour. Writing at the dawn of his multi-Michelin-starred ascendancy while helming Aubergine, Ramsay strips away excessive heavy butter and cream, relying instead on clean, deep, vibrant stocks and fresh ingredients. Ramsay meticulously translates his complex restaurant masterpieces for the advanced domestic kitchen—including his famous Cappuccino of Roasted Langoustine and Lentils, Tortellini of Ratatouille with Sauce Gazpacho, and his legendary Crème Brulée with Roasted Rhubarb. It stands as a vital historical piece of late-20th-century haute cuisine documentation.
Author Profile: Gordon Ramsay
Gordon Ramsay is one of the most decorated, influential, and universally recognized celebrity chefs in global culinary history. Initially training under legendary masters like Marco Pierre White, Albert Roux, Guy Savoy, and Joël Robuchon, Ramsay earned his first two Michelin stars at the age of 26. He went on to establish a global restaurant empire that has amassed 17 Michelin stars overall. Renowned for his explosive television presence, perfectionist kitchen standards, and fierce dedication to gastronomy, his early publications are highly revered by book collectors as foundational texts of modern British and global restaurant evolution.
Gordon Ramsay is one of the most decorated, influential, and universally recognized celebrity chefs in global culinary history. Initially training under legendary masters like Marco Pierre White, Albert Roux, Guy Savoy, and Joël Robuchon, Ramsay earned his first two Michelin stars at the age of 26. He went on to establish a global restaurant empire that has amassed 17 Michelin stars overall. Renowned for his explosive television presence, perfectionist kitchen standards, and fierce dedication to gastronomy, his early publications are highly revered by book collectors as foundational texts of modern British and global restaurant evolution.
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