COOKBOOK REVIEW: BREAD STREET KITCHEN by Gordon Ramsey & the Bread Street Kitchen Team
Hachette Australia – rrp$49.99
Reviewed by Shane Pinnegar
Gordon Ramsey’s £3 million Bread Street Kitchen – which opened in London 2011 and now has outlets in Dubai, Hong Kong and Singapore – gets its own cookbook, featuring 100 recipes through which Ramsey and his team try to make their super-fancy food accessible to mere suburban mortal home cooks.
Ramsey starts with the basics – simple breakfasts (Granola, Buttermilk pancakes, Wild mushroom & Gruyere omelette) and brunch (Spicy scrambled eggs, Sweetcorn & green chilli fritters, British lobster rolls) ideas, made with skill and style, and explained easily enough for us all to follow. There’s even Berry juice and Bloody Mary recipes to help the food go down.
Lunch recipes stay simple but always with a classy twist (Pea soup with black pudding, Griddled squid with chorizo, Crispy duck salad); and some of the ‘food for sharing,’ ‘the big weekend’ and ‘in between meals’ recipes get really interesting (Butternut squash, mushroom and Gruyere flatbreads, Tamarind-spiced chicken wings, venison Scotch eggs, Mini doughnuts, Maple syrup iced coffee).
Where Ramsey’s crew really shine is in the supper and ‘dinner with friends’ sections: Eggs piperade, Butterflied chicken breasts with tomato & olive salad, Beef tagliata, Pan-roasted duck breasts with blackberry sauce, Venison ragu, Chocolate fondants and Indulgent hot chocolate are all tried and tested ides – no new ground being broken there. But these are the best of the best examples of these familiar dishes.
Ramsey can afford to hire the best, and these guys and girls know their stuff. The result is effectively traditional home-cooked food, done as well as it could be.
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