Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

I love everything about this book, 16 Nov 2008
This book is full of inspiring and easy to follow recipes, delicious photography and lots of personal touches and anecdotes which make it a 'real' book. I like the way the dishes are made using accessible ingredients as sometimes celebrity cook books are full of ingredients which are difficult to come by or expensive. In fact I love the old fashioned and 'simple food' element, but above all the recipes are for 'proper' good food, ideal for family meals and social gatherings without days of worry and preparation beforehand.
A must have for everyone who loves to cook good food with simple, quality ingredients.

What's that all about?, 31 Oct 2008
I am usually not impressed by Gordon's "rushed" which he calls "high-energy" approach to cooking. Nevertheless his recipes are usually easy to follow and as tasty as it gets - if that's what you are looking for you won't be disappointed. Cooking books do not need anything else than that - so why have I rated it as 4 stars only? The simple answer is I do not like his non-cooking, not recipe related introductions and the title. On one occasion he's ranting about Delia's "cheat approach" which led him to donate all his Delia cooking books to a charity shop. My second "favourite" is the revelation that his wife has started to cook something vegetarian for the kids once a week. These statements are not only unnecessary they distract from the subject which is food. I do love cooking and great food but hey in the end it's food not world peace so stop ranting, argueing and self-praise. In my humble opinion the only absolute in the world of cooking is to COOK YOURSELF and avoid fast food/ ready meals. So it does not matter if you are using cheats and cheap ingredients if this creates the basic conditions to make you cook.
The other annoying point is the title. Nothing in this book relates to "cooking for friends", it's just a selection of recipes, which are suitable everyday and anytime.
To summarise: A decent cookbook with a misleading title but a good selection of very nice recipes written by a chef with an attitude.

A different tempo from Gordon Ramsay, 17 Oct 2008
as he leaves his chef's jacket at work!

* * * STOP PRESS * * * IDEAL CHRISTMAS PRESENT - A SIGNED COPY - ORDER TODAY!

From the front cover flap:-

'Away from the high-octane energy of the professional kitchen, Gordon's home is a relaxed family affair, where cooking s fun and everyone gets involved in preparing food for family and friends. The food Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever we can; and celebrate our food culture and its many influences.....
...'Cooking for Friends' is full of Gordon's best-loved versions of classic British dishes.....and contains more than 100 of his favourite recipes, which he loves to cook and eat with friends and family - uncomplicated recipes but with Gordon's remarkable feeling for flavour and his technical know-how.'

From the introduction:-

'As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down. I leave my chef's jacket at work, and I walk into a domestic setting, where everything is completely different. At home, our kitchen is family-run, and it's a relaxed place. A lot of people see cooking as a chore, but we bring an element of fun into it..........'

269 high quality matt pages split over 9 chapters:-

Hot and cold soups
Pasta and grains
Fish and shellfish
Meat and poultry
Pies and tarts
Vegetables and salads
Puddings and ices
Chocolate and coffee
Basics

sandwiched between a 9-page introduction and a full index, which is enhanced with finished-dish illustrations shown in italics.

Each chapter opens with some relevant notes and a list of the recipes contained within, for quick reference.
Each recipe is clearly laid out with a bold title and relevant text, along wiith the method, the number of servings and the list of ingredients. The page numbers are on the edge of the right hand page, which aids quick flicking!
The book is interspersed with illustrations of the finished dishes, although these are rather fewer than expected, in my opinion.....(hence my four star rating)...... along with on-location shots of GR, his family and friends.

My favourite pud is no particular secret, and, as I share Gordon's passion for the caramelized apple flavour and texture in an Apple Tarte Tatin..... his recipe for 'Caramelized Apple Pie', from page 207, really hits the spot:-

'I love the flavour of caramelized apples in a tarte tatin, and this is a way of bringing that flavour into a classic apple pie.
Also, because the apples are pre-cooked, they won't shrink during baking and create air pockets inside the pie.
I like to serve the pie while it's still warm with either a little pouring cream or a scoop of vanilla ice cream.'

A delicious twist which makes the finished product taste divine, and following on from G's 'Lamb Shank Cassoulet` served with sautéed savoy cabbage and chunks of malted grain bread....simply SUPER to share, after an October stroll in the woods with all our friends!
Which... of course....is what this book is all about!

A taste of other recipes within:-

Asparagus velouté
Conger eel bisque
Crayfish chowder
Farfalle with bacon, peas and sage
Grilled vegetable lasagne
Gordon's posh kedgeree (video feature above)
Wild mushroom barley risotto
Fish curry with lime and coconut rice
Grilled herrings with harissa
Fisherman's stew
Poached rabbit legs with gremolata
Pork fillet stroganoff
Home-made bangers
Classic mixed grill
Angus beef olives
Sweet potato and duck rösti with fried duck eggs
Honey roast ham
Shepherd's pie with Branston pickle
Cornish chicken pie
Fish pie with oysters and scallops
Roast winter vegetables
Spicy cauliflower stir-fry
Mixed mushroom salad
Pickled onions
Autumn fruit salad with thyme and ginger
Custard tart
Lemon meringue pie
Chocolate swirl cheesecake
Chocolate and coffee pots
Dark chocolate marquise

All in all, a 'homely'-type book, which is clear from the GR notes throughout, e.g.:-

From 'Pasta and grains`:-

'At home, we don't just stick to rice and spaghetti. Tana has begun to feed the kids a vegetarian meal once a week, which means being creative in combining pulses, grains and pasta with a variety of vegetables.
The kids love it when she experiments.
When the weather is cold we use a lot of barley, adding it to soups, stews, and winter salads. Barley can even take the place of rice in risotto.
The excellent barley risotto here has featured many a time on our restaurant menus............'

Stocking-filler at best, 14 Oct 2008
This book smacks of the publisher ringing and saying "Gordon, we need a quick book to push out before Xmas". Gordon has then thrown together a few middle-of-the-road recipes and come up with the 'theme' of cooking for friends as a sales pitch. Only around a third of the recipes have accompanying photos, and spaces where they could have a photo of the food, there's a pointless photo of Gordon smiling gormlessly at the camera. A vague attempt at jumping on the Jamie/Hugh bandwagon of "buy fresh/local/organic/free-range" is dotted amongst the very-short intros to each section. And an unnecessary jibe at Delia is thrown in for good measure. There are so many better books out there now.

Gordon Ramsey: Cooking for Friends, 10 Oct 2008
I have all Gordon Ramsey's books and this one is ideal for people who think everything he creates is expensive
This book deals with things like Oxtail soup which is a simple recipe and easy to make
I really recommend this title for everyday cooking with the Ramsey touch

One of the reasons for the great success of the television series Indian Food Made Easy is Anjum Anand's clear and straightforward presentation, rendering these recipes manageable (or least convincing us that they are within our own particular range). There is also a commendable avoidance of gimmicks -- particularly welcome in an era when TV chefs feel obliged to adopt unusual or eccentric personae to grab attention. And it's particularly pleasing to note that all of these qualities are in evidence in this book of the series: straightforward, concise recipes (illustrated only with tempting pictures of the food itself, rather than the presenter striking various telegenic poses -- she is to be seen on the cover only, admittedly looking Nigella Lawson-like). And given that Indian food is noted more for its delicious taste than its healthy properties, Anjum Anand takes on the negative reputation that the cuisine has in this regard, and comes up with alternatives to the standard high-fat ingredients (that's not to say that she doesn't unashamedly tackle such things where necessary -- taste is definitely the overriding consideration in this book). And with such recipes as Mangalorean chicken (with its mouth-watering combination of coconut, coriander and large fat red chillies) and wild mushroom and pilaff -- all presented in the most accessible and uncomplicated fashion -- this book is likely to accelerate the already considerable acceptance of Indian cookery for non-Indian aspirants. --Barry Forshaw

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

I love everything about this book, 16 Nov 2008
This book is full of inspiring and easy to follow recipes, delicious photography and lots of personal touches and anecdotes which make it a 'real' book. I like the way the dishes are made using accessible ingredients as sometimes celebrity cook books are full of ingredients which are difficult to come by or expensive. In fact I love the old fashioned and 'simple food' element, but above all the recipes are for 'proper' good food, ideal for family meals and social gatherings without days of worry and preparation beforehand.
A must have for everyone who loves to cook good food with simple, quality ingredients.

What's that all about?, 31 Oct 2008
I am usually not impressed by Gordon's "rushed" which he calls "high-energy" approach to cooking. Nevertheless his recipes are usually easy to follow and as tasty as it gets - if that's what you are looking for you won't be disappointed. Cooking books do not need anything else than that - so why have I rated it as 4 stars only? The simple answer is I do not like his non-cooking, not recipe related introductions and the title. On one occasion he's ranting about Delia's "cheat approach" which led him to donate all his Delia cooking books to a charity shop. My second "favourite" is the revelation that his wife has started to cook something vegetarian for the kids once a week. These statements are not only unnecessary they distract from the subject which is food. I do love cooking and great food but hey in the end it's food not world peace so stop ranting, argueing and self-praise. In my humble opinion the only absolute in the world of cooking is to COOK YOURSELF and avoid fast food/ ready meals. So it does not matter if you are using cheats and cheap ingredients if this creates the basic conditions to make you cook.
The other annoying point is the title. Nothing in this book relates to "cooking for friends", it's just a selection of recipes, which are suitable everyday and anytime.
To summarise: A decent cookbook with a misleading title but a good selection of very nice recipes written by a chef with an attitude.

A different tempo from Gordon Ramsay, 17 Oct 2008
as he leaves his chef's jacket at work!

* * * STOP PRESS * * * IDEAL CHRISTMAS PRESENT - A SIGNED COPY - ORDER TODAY!

From the front cover flap:-

'Away from the high-octane energy of the professional kitchen, Gordon's home is a relaxed family affair, where cooking s fun and everyone gets involved in preparing food for family and friends. The food Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever we can; and celebrate our food culture and its many influences.....
...'Cooking for Friends' is full of Gordon's best-loved versions of classic British dishes.....and contains more than 100 of his favourite recipes, which he loves to cook and eat with friends and family - uncomplicated recipes but with Gordon's remarkable feeling for flavour and his technical know-how.'

From the introduction:-

'As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down. I leave my chef's jacket at work, and I walk into a domestic setting, where everything is completely different. At home, our kitchen is family-run, and it's a relaxed place. A lot of people see cooking as a chore, but we bring an element of fun into it..........'

269 high quality matt pages split over 9 chapters:-

Hot and cold soups
Pasta and grains
Fish and shellfish
Meat and poultry
Pies and tarts
Vegetables and salads
Puddings and ices
Chocolate and coffee
Basics

sandwiched between a 9-page introduction and a full index, which is enhanced with finished-dish illustrations shown in italics.

Each chapter opens with some relevant notes and a list of the recipes contained within, for quick reference.
Each recipe is clearly laid out with a bold title and relevant text, along wiith the method, the number of servings and the list of ingredients. The page numbers are on the edge of the right hand page, which aids quick flicking!
The book is interspersed with illustrations of the finished dishes, although these are rather fewer than expected, in my opinion.....(hence my four star rating)...... along with on-location shots of GR, his family and friends.

My favourite pud is no particular secret, and, as I share Gordon's passion for the caramelized apple flavour and texture in an Apple Tarte Tatin..... his recipe for 'Caramelized Apple Pie', from page 207, really hits the spot:-

'I love the flavour of caramelized apples in a tarte tatin, and this is a way of bringing that flavour into a classic apple pie.
Also, because the apples are pre-cooked, they won't shrink during baking and create air pockets inside the pie.
I like to serve the pie while it's still warm with either a little pouring cream or a scoop of vanilla ice cream.'

A delicious twist which makes the finished product taste divine, and following on from G's 'Lamb Shank Cassoulet` served with sautéed savoy cabbage and chunks of malted grain bread....simply SUPER to share, after an October stroll in the woods with all our friends!
Which... of course....is what this book is all about!

A taste of other recipes within:-

Asparagus velouté
Conger eel bisque
Crayfish chowder
Farfalle with bacon, peas and sage
Grilled vegetable lasagne
Gordon's posh kedgeree (video feature above)
Wild mushroom barley risotto
Fish curry with lime and coconut rice
Grilled herrings with harissa
Fisherman's stew
Poached rabbit legs with gremolata
Pork fillet stroganoff
Home-made bangers
Classic mixed grill
Angus beef olives
Sweet potato and duck rösti with fried duck eggs
Honey roast ham
Shepherd's pie with Branston pickle
Cornish chicken pie
Fish pie with oysters and scallops
Roast winter vegetables
Spicy cauliflower stir-fry
Mixed mushroom salad
Pickled onions
Autumn fruit salad with thyme and ginger
Custard tart
Lemon meringue pie
Chocolate swirl cheesecake
Chocolate and coffee pots
Dark chocolate marquise

All in all, a 'homely'-type book, which is clear from the GR notes throughout, e.g.:-

From 'Pasta and grains`:-

'At home, we don't just stick to rice and spaghetti. Tana has begun to feed the kids a vegetarian meal once a week, which means being creative in combining pulses, grains and pasta with a variety of vegetables.
The kids love it when she experiments.
When the weather is cold we use a lot of barley, adding it to soups, stews, and winter salads. Barley can even take the place of rice in risotto.
The excellent barley risotto here has featured many a time on our restaurant menus............'

Stocking-filler at best, 14 Oct 2008
This book smacks of the publisher ringing and saying "Gordon, we need a quick book to push out before Xmas". Gordon has then thrown together a few middle-of-the-road recipes and come up with the 'theme' of cooking for friends as a sales pitch. Only around a third of the recipes have accompanying photos, and spaces where they could have a photo of the food, there's a pointless photo of Gordon smiling gormlessly at the camera. A vague attempt at jumping on the Jamie/Hugh bandwagon of "buy fresh/local/organic/free-range" is dotted amongst the very-short intros to each section. And an unnecessary jibe at Delia is thrown in for good measure. There are so many better books out there now.

Gordon Ramsey: Cooking for Friends, 10 Oct 2008
I have all Gordon Ramsey's books and this one is ideal for people who think everything he creates is expensive
This book deals with things like Oxtail soup which is a simple recipe and easy to make
I really recommend this title for everyday cooking with the Ramsey touch

CAN COOK, WILL COOK, 27 Oct 2008
This book has made me start to enjoy cooking! No longer the look of bewilderment when trying to cook a decent meal. The instructions are easy to follow, the pictures are a boost! I have her other book, Indian every day which does not have as many photos of the final result.

I have also had great service from shopping with the online retailers for all the ingredients. So simple. The resulting food is truly delicious. Such delicate and yet again tasteful flavours. I can not recommend enough

Failed To Inspire, 15 Aug 2008
Given my title, that would suggest that I havn't made anything from this book, and if you assumed that, you would be right. So, you may wonder what right I have to review a cookery book when I have not tried any of the recipes, surely though a cookery book has suceeded to an extent if it inspires you to attempt only one of the recipes presented to you on it's pages.

And that is the main problem with this book in my opinion, it just hasn't made me go into my kitchen and want to recreate any of the recipes I have seen in it, which is a real shame as I enjoy cooking a lot and like trying new kinds of cuisine.

So, does that make it a bad book? For me it is, but maybe for other people it's great. So I'd say see if you know someone who has a copy and ask to have a look at it or buy your own copy (it's not much money so even if it is a waste, it's not a big loss).

Disappointing, 14 Aug 2008
I was disappointed by this book, after catching and enjoying a couple of episodes of the television programme. I don't know about Indian Food "Made Easy" as I found many of the recipes really fiddly and time consuming. I planned on hosting an Indian Dinner Party, but after spending all weekend in the kitchen on the practice run the weekend before, I simply couldn't face it! Plus, although good, the food isn't GREAT, which is what you'd hope for when it's taken several hours to prepare.
Think this will just live on my shelf gathering dust.

Indian Cooking...not quite; authentic...not very, 11 Aug 2008
As a cookery book, with recipes and methodology, this book delivers but is it representative of authentic Indian cooking such as that which I may eat at home? Not very much. This is a shame but not surprising as there are many who claim to present Indian cooking but few who present authentic Indian cooking.

In my opinion, this book allows those unfamiliar with Indian cooking (eating in Indian restaurants is not familiarity)to sample food that is some way down the road to real Indian cooking. To really eat food that actual Indians with a decent grasp of heritage and what is authentic might eat, readers will have to look elsewhere. Like perhaps their Indian friend who has a mum or dad who actually cooks from fresh ingredients in a style passed down through generations. So make a friend...or two.

disappointed , 25 May 2008
I had such high hopes for this book. having been taught how to cook the real thing by mums of my asian friends i love the proper food as opposed to the curries churned out at the local curry house. this book has not inspired me and i feel flat having really looked forward to it being delivered. the series on tv was much more exciting.
for really good asia/india food recipes get one of the curry club books - a gazillion times better!

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

I love everything about this book, 16 Nov 2008
This book is full of inspiring and easy to follow recipes, delicious photography and lots of personal touches and anecdotes which make it a 'real' book. I like the way the dishes are made using accessible ingredients as sometimes celebrity cook books are full of ingredients which are difficult to come by or expensive. In fact I love the old fashioned and 'simple food' element, but above all the recipes are for 'proper' good food, ideal for family meals and social gatherings without days of worry and preparation beforehand.
A must have for everyone who loves to cook good food with simple, quality ingredients.

What's that all about?, 31 Oct 2008
I am usually not impressed by Gordon's "rushed" which he calls "high-energy" approach to cooking. Nevertheless his recipes are usually easy to follow and as tasty as it gets - if that's what you are looking for you won't be disappointed. Cooking books do not need anything else than that - so why have I rated it as 4 stars only? The simple answer is I do not like his non-cooking, not recipe related introductions and the title. On one occasion he's ranting about Delia's "cheat approach" which led him to donate all his Delia cooking books to a charity shop. My second "favourite" is the revelation that his wife has started to cook something vegetarian for the kids once a week. These statements are not only unnecessary they distract from the subject which is food. I do love cooking and great food but hey in the end it's food not world peace so stop ranting, argueing and self-praise. In my humble opinion the only absolute in the world of cooking is to COOK YOURSELF and avoid fast food/ ready meals. So it does not matter if you are using cheats and cheap ingredients if this creates the basic conditions to make you cook.
The other annoying point is the title. Nothing in this book relates to "cooking for friends", it's just a selection of recipes, which are suitable everyday and anytime.
To summarise: A decent cookbook with a misleading title but a good selection of very nice recipes written by a chef with an attitude.

A different tempo from Gordon Ramsay, 17 Oct 2008
as he leaves his chef's jacket at work!

* * * STOP PRESS * * * IDEAL CHRISTMAS PRESENT - A SIGNED COPY - ORDER TODAY!

From the front cover flap:-

'Away from the high-octane energy of the professional kitchen, Gordon's home is a relaxed family affair, where cooking s fun and everyone gets involved in preparing food for family and friends. The food Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever we can; and celebrate our food culture and its many influences.....
...'Cooking for Friends' is full of Gordon's best-loved versions of classic British dishes.....and contains more than 100 of his favourite recipes, which he loves to cook and eat with friends and family - uncomplicated recipes but with Gordon's remarkable feeling for flavour and his technical know-how.'

From the introduction:-

'As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down. I leave my chef's jacket at work, and I walk into a domestic setting, where everything is completely different. At home, our kitchen is family-run, and it's a relaxed place. A lot of people see cooking as a chore, but we bring an element of fun into it..........'

269 high quality matt pages split over 9 chapters:-

Hot and cold soups
Pasta and grains
Fish and shellfish
Meat and poultry
Pies and tarts
Vegetables and salads
Puddings and ices
Chocolate and coffee
Basics

sandwiched between a 9-page introduction and a full index, which is enhanced with finished-dish illustrations shown in italics.

Each chapter opens with some relevant notes and a list of the recipes contained within, for quick reference.
Each recipe is clearly laid out with a bold title and relevant text, along wiith the method, the number of servings and the list of ingredients. The page numbers are on the edge of the right hand page, which aids quick flicking!
The book is interspersed with illustrations of the finished dishes, although these are rather fewer than expected, in my opinion.....(hence my four star rating)...... along with on-location shots of GR, his family and friends.

My favourite pud is no particular secret, and, as I share Gordon's passion for the caramelized apple flavour and texture in an Apple Tarte Tatin..... his recipe for 'Caramelized Apple Pie', from page 207, really hits the spot:-

'I love the flavour of caramelized apples in a tarte tatin, and this is a way of bringing that flavour into a classic apple pie.
Also, because the apples are pre-cooked, they won't shrink during baking and create air pockets inside the pie.
I like to serve the pie while it's still warm with either a little pouring cream or a scoop of vanilla ice cream.'

A delicious twist which makes the finished product taste divine, and following on from G's 'Lamb Shank Cassoulet` served with sautéed savoy cabbage and chunks of malted grain bread....simply SUPER to share, after an October stroll in the woods with all our friends!
Which... of course....is what this book is all about!

A taste of other recipes within:-

Asparagus velouté
Conger eel bisque
Crayfish chowder
Farfalle with bacon, peas and sage
Grilled vegetable lasagne
Gordon's posh kedgeree (video feature above)
Wild mushroom barley risotto
Fish curry with lime and coconut rice
Grilled herrings with harissa
Fisherman's stew
Poached rabbit legs with gremolata
Pork fillet stroganoff
Home-made bangers
Classic mixed grill
Angus beef olives
Sweet potato and duck rösti with fried duck eggs
Honey roast ham
Shepherd's pie with Branston pickle
Cornish chicken pie
Fish pie with oysters and scallops
Roast winter vegetables
Spicy cauliflower stir-fry
Mixed mushroom salad
Pickled onions
Autumn fruit salad with thyme and ginger
Custard tart
Lemon meringue pie
Chocolate swirl cheesecake
Chocolate and coffee pots
Dark chocolate marquise

All in all, a 'homely'-type book, which is clear from the GR notes throughout, e.g.:-

From 'Pasta and grains`:-

'At home, we don't just stick to rice and spaghetti. Tana has begun to feed the kids a vegetarian meal once a week, which means being creative in combining pulses, grains and pasta with a variety of vegetables.
The kids love it when she experiments.
When the weather is cold we use a lot of barley, adding it to soups, stews, and winter salads. Barley can even take the place of rice in risotto.
The excellent barley risotto here has featured many a time on our restaurant menus............'

Stocking-filler at best, 14 Oct 2008
This book smacks of the publisher ringing and saying "Gordon, we need a quick book to push out before Xmas". Gordon has then thrown together a few middle-of-the-road recipes and come up with the 'theme' of cooking for friends as a sales pitch. Only around a third of the recipes have accompanying photos, and spaces where they could have a photo of the food, there's a pointless photo of Gordon smiling gormlessly at the camera. A vague attempt at jumping on the Jamie/Hugh bandwagon of "buy fresh/local/organic/free-range" is dotted amongst the very-short intros to each section. And an unnecessary jibe at Delia is thrown in for good measure. There are so many better books out there now.

Gordon Ramsey: Cooking for Friends, 10 Oct 2008
I have all Gordon Ramsey's books and this one is ideal for people who think everything he creates is expensive
This book deals with things like Oxtail soup which is a simple recipe and easy to make
I really recommend this title for everyday cooking with the Ramsey touch

CAN COOK, WILL COOK, 27 Oct 2008
This book has made me start to enjoy cooking! No longer the look of bewilderment when trying to cook a decent meal. The instructions are easy to follow, the pictures are a boost! I have her other book, Indian every day which does not have as many photos of the final result.

I have also had great service from shopping with the online retailers for all the ingredients. So simple. The resulting food is truly delicious. Such delicate and yet again tasteful flavours. I can not recommend enough

Failed To Inspire, 15 Aug 2008
Given my title, that would suggest that I havn't made anything from this book, and if you assumed that, you would be right. So, you may wonder what right I have to review a cookery book when I have not tried any of the recipes, surely though a cookery book has suceeded to an extent if it inspires you to attempt only one of the recipes presented to you on it's pages.

And that is the main problem with this book in my opinion, it just hasn't made me go into my kitchen and want to recreate any of the recipes I have seen in it, which is a real shame as I enjoy cooking a lot and like trying new kinds of cuisine.

So, does that make it a bad book? For me it is, but maybe for other people it's great. So I'd say see if you know someone who has a copy and ask to have a look at it or buy your own copy (it's not much money so even if it is a waste, it's not a big loss).

Disappointing, 14 Aug 2008
I was disappointed by this book, after catching and enjoying a couple of episodes of the television programme. I don't know about Indian Food "Made Easy" as I found many of the recipes really fiddly and time consuming. I planned on hosting an Indian Dinner Party, but after spending all weekend in the kitchen on the practice run the weekend before, I simply couldn't face it! Plus, although good, the food isn't GREAT, which is what you'd hope for when it's taken several hours to prepare.
Think this will just live on my shelf gathering dust.

Indian Cooking...not quite; authentic...not very, 11 Aug 2008
As a cookery book, with recipes and methodology, this book delivers but is it representative of authentic Indian cooking such as that which I may eat at home? Not very much. This is a shame but not surprising as there are many who claim to present Indian cooking but few who present authentic Indian cooking.

In my opinion, this book allows those unfamiliar with Indian cooking (eating in Indian restaurants is not familiarity)to sample food that is some way down the road to real Indian cooking. To really eat food that actual Indians with a decent grasp of heritage and what is authentic might eat, readers will have to look elsewhere. Like perhaps their Indian friend who has a mum or dad who actually cooks from fresh ingredients in a style passed down through generations. So make a friend...or two.

disappointed , 25 May 2008
I had such high hopes for this book. having been taught how to cook the real thing by mums of my asian friends i love the proper food as opposed to the curries churned out at the local curry house. this book has not inspired me and i feel flat having really looked forward to it being delivered. the series on tv was much more exciting.
for really good asia/india food recipes get one of the curry club books - a gazillion times better!


beautiful, but impractical, 29 Oct 2008
As with Tessa Kiros' previous books, this one is absolutely gorgeous. Gold-edged pages and many, many shots of Venice and its people, especially around Carnival time make it a delight to leaf through.

So far, so good, and if you know someone who loves Venice or has had a special time there, this would be a good gift. But I doubt how much actual cooking I'll be doing from this book...octopus, anchovies, special Italian sausage and prosecco feature highly on the ingredients list, none of which I find particularly appealing or easy to lay my hands on.

It's certainly not the family-friendly fare of Falling Cloudberries or Apples for Jam. Nice to read but I think I'll stick to her earlier works for cooking.

Yet Another Hit For Tessa Kiros, 28 Oct 2008
Yet another stunning book from Tessa Kiros. I have already loved recipes from Falling Cloudberries: A World of Family Recipes and Twelve: A Tuscan Cook Book which occupy the space closest to hand on my cookbook shelf. I pre-ordered this as soon as I saw it and I've not been disappointed.

It arrived on Friday and over the weekend I've already tried the marinated sea bass, carpaccio beef and pumpkin gnocchi, all of which were delicious. None of these are my usual style of cooking, but her recipes are simple and straightforward, and with so few ingredients they just beg you to try them. Every recipe of hers I've ever tried seems to produce the most authentic dishes full of amazingly intense flavours that whisk you off to their country of origin.

Given the region from which these recipes are drawn, fish and seafood are unsurprisingly the stars of the menu and although dedicated carnivores may be left wanting, fish lovers will love the range of simple fish and seafood recipes. Even those like myself for whom fish is not instinctively their first choice, may find themselves unusually tempted by things they have never tried before. I can't remember the last time I had fresh sardines, but roasted as they were here, they were simple and fabulous (and even more simple if you get the fishmonger to fillet them for you). However; this is most definitely not just a fish book. All round there's plenty to try no matter what your tastes, including the carnivores amongst us, and there are some especially delicious antipasti, risottos and vegetable sides.

The book introduces you to eating Venetian style beginning with a section on Cicchetti (small bites), followed by Antipasto and Primo (starters), Secondi (mains), Contorni (sides) and Dolci (sweet things). Each section begins with a short narrative on the experience of eating in Venice so that by the time you have read, prepared and indulged you may well imagine you can hear the waters of the Veneto lapping at the kitchen door.

Although I buy books for their recipe content rather than their looks this one is undeniably beautiful and would double as a coffee table book any day. Edged in gold, with black velvet page markers and full of inspiring photos of Venice it makes you want to dive right in (notwithstanding the pollution). A few of the descriptions and ingredients are written in Italian and not being an Italian speaker I did have to Google some words, however it all just seems to add to the Italian flavour of a truly beautiful and inspiring book, and almost all were straightforward ingredients I was able to source locally once I knew what I was looking for (ruccola/rocket; peperoncino/crushed dried chilli peppers - thank heavens for Google).

I agree with the other reviewer that a few of the fish recipes call for less straightforward ingredients such as eel, squid or octopus but surely that's no great surprise when buying a book on Venetian cooking? That said, I live in a small market town in mid-Wales and our even our landlocked Fishmonger (if not the local Morrisons) can source any of these on request. The vast majority of recipes use everyday ingredients which keen cooks will have in their store cupboard, although I did have to go to Waitrose in the next town for squid ink spaghetti for a pasta dish. For the recipes mentioned I only had to buy the single main ingredient fresh, the rest was already in the cupboard or fridge.

I'm a sucker for cookery books and have over a hundred at home however I'm very lazy at writing reviews even for my favourites and have never yet written one; this book is so good I couldn't deny it a write-up. This is less a family meals book than Apples for Jam: Recipes for Life but rather an experience of eating out in Venice. If you're looking for simple cooking which produces grown-up, great flavours and love her two books mentioned above, or My Favourite Ingredients and A Year in my Kitchen by Skye Gyngell you'll love this; and if Skye's recipes entice you but seem a little complex for a week-night supper after work then you'll love the simplicity of these which can be knocked up in no time at all.

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

I love everything about this book, 16 Nov 2008
This book is full of inspiring and easy to follow recipes, delicious photography and lots of personal touches and anecdotes which make it a 'real' book. I like the way the dishes are made using accessible ingredients as sometimes celebrity cook books are full of ingredients which are difficult to come by or expensive. In fact I love the old fashioned and 'simple food' element, but above all the recipes are for 'proper' good food, ideal for family meals and social gatherings without days of worry and preparation beforehand.
A must have for everyone who loves to cook good food with simple, quality ingredients.

What's that all about?, 31 Oct 2008
I am usually not impressed by Gordon's "rushed" which he calls "high-energy" approach to cooking. Nevertheless his recipes are usually easy to follow and as tasty as it gets - if that's what you are looking for you won't be disappointed. Cooking books do not need anything else than that - so why have I rated it as 4 stars only? The simple answer is I do not like his non-cooking, not recipe related introductions and the title. On one occasion he's ranting about Delia's "cheat approach" which led him to donate all his Delia cooking books to a charity shop. My second "favourite" is the revelation that his wife has started to cook something vegetarian for the kids once a week. These statements are not only unnecessary they distract from the subject which is food. I do love cooking and great food but hey in the end it's food not world peace so stop ranting, argueing and self-praise. In my humble opinion the only absolute in the world of cooking is to COOK YOURSELF and avoid fast food/ ready meals. So it does not matter if you are using cheats and cheap ingredients if this creates the basic conditions to make you cook.
The other annoying point is the title. Nothing in this book relates to "cooking for friends", it's just a selection of recipes, which are suitable everyday and anytime.
To summarise: A decent cookbook with a misleading title but a good selection of very nice recipes written by a chef with an attitude.

A different tempo from Gordon Ramsay, 17 Oct 2008
as he leaves his chef's jacket at work!

* * * STOP PRESS * * * IDEAL CHRISTMAS PRESENT - A SIGNED COPY - ORDER TODAY!

From the front cover flap:-

'Away from the high-octane energy of the professional kitchen, Gordon's home is a relaxed family affair, where cooking s fun and everyone gets involved in preparing food for family and friends. The food Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever we can; and celebrate our food culture and its many influences.....
...'Cooking for Friends' is full of Gordon's best-loved versions of classic British dishes.....and contains more than 100 of his favourite recipes, which he loves to cook and eat with friends and family - uncomplicated recipes but with Gordon's remarkable feeling for flavour and his technical know-how.'

From the introduction:-

'As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down. I leave my chef's jacket at work, and I walk into a domestic setting, where everything is completely different. At home, our kitchen is family-run, and it's a relaxed place. A lot of people see cooking as a chore, but we bring an element of fun into it..........'

269 high quality matt pages split over 9 chapters:-

Hot and cold soups
Pasta and grains
Fish and shellfish
Meat and poultry
Pies and tarts
Vegetables and salads
Puddings and ices
Chocolate and coffee
Basics

sandwiched between a 9-page introduction and a full index, which is enhanced with finished-dish illustrations shown in italics.

Each chapter opens with some relevant notes and a list of the recipes contained within, for quick reference.
Each recipe is clearly laid out with a bold title and relevant text, along wiith the method, the number of servings and the list of ingredients. The page numbers are on the edge of the right hand page, which aids quick flicking!
The book is interspersed with illustrations of the finished dishes, although these are rather fewer than expected, in my opinion.....(hence my four star rating)...... along with on-location shots of GR, his family and friends.

My favourite pud is no particular secret, and, as I share Gordon's passion for the caramelized apple flavour and texture in an Apple Tarte Tatin..... his recipe for 'Caramelized Apple Pie', from page 207, really hits the spot:-

'I love the flavour of caramelized apples in a tarte tatin, and this is a way of bringing that flavour into a classic apple pie.
Also, because the apples are pre-cooked, they won't shrink during baking and create air pockets inside the pie.
I like to serve the pie while it's still warm with either a little pouring cream or a scoop of vanilla ice cream.'

A delicious twist which makes the finished product taste divine, and following on from G's 'Lamb Shank Cassoulet` served with sautéed savoy cabbage and chunks of malted grain bread....simply SUPER to share, after an October stroll in the woods with all our friends!
Which... of course....is what this book is all about!

A taste of other recipes within:-

Asparagus velouté
Conger eel bisque
Crayfish chowder
Farfalle with bacon, peas and sage
Grilled vegetable lasagne
Gordon's posh kedgeree (video feature above)
Wild mushroom barley risotto
Fish curry with lime and coconut rice
Grilled herrings with harissa
Fisherman's stew
Poached rabbit legs with gremolata
Pork fillet stroganoff
Home-made bangers
Classic mixed grill
Angus beef olives
Sweet potato and duck rösti with fried duck eggs
Honey roast ham
Shepherd's pie with Branston pickle
Cornish chicken pie
Fish pie with oysters and scallops
Roast winter vegetables
Spicy cauliflower stir-fry
Mixed mushroom salad
Pickled onions
Autumn fruit salad with thyme and ginger
Custard tart
Lemon meringue pie
Chocolate swirl cheesecake
Chocolate and coffee pots
Dark chocolate marquise

All in all, a 'homely'-type book, which is clear from the GR notes throughout, e.g.:-

From 'Pasta and grains`:-

'At home, we don't just stick to rice and spaghetti. Tana has begun to feed the kids a vegetarian meal once a week, which means being creative in combining pulses, grains and pasta with a variety of vegetables.
The kids love it when she experiments.
When the weather is cold we use a lot of barley, adding it to soups, stews, and winter salads. Barley can even take the place of rice in risotto.
The excellent barley risotto here has featured many a time on our restaurant menus............'

Stocking-filler at best, 14 Oct 2008
This book smacks of the publisher ringing and saying "Gordon, we need a quick book to push out before Xmas". Gordon has then thrown together a few middle-of-the-road recipes and come up with the 'theme' of cooking for friends as a sales pitch. Only around a third of the recipes have accompanying photos, and spaces where they could have a photo of the food, there's a pointless photo of Gordon smiling gormlessly at the camera. A vague attempt at jumping on the Jamie/Hugh bandwagon of "buy fresh/local/organic/free-range" is dotted amongst the very-short intros to each section. And an unnecessary jibe at Delia is thrown in for good measure. There are so many better books out there now.

Gordon Ramsey: Cooking for Friends, 10 Oct 2008
I have all Gordon Ramsey's books and this one is ideal for people who think everything he creates is expensive
This book deals with things like Oxtail soup which is a simple recipe and easy to make
I really recommend this title for everyday cooking with the Ramsey touch

CAN COOK, WILL COOK, 27 Oct 2008
This book has made me start to enjoy cooking! No longer the look of bewilderment when trying to cook a decent meal. The instructions are easy to follow, the pictures are a boost! I have her other book, Indian every day which does not have as many photos of the final result.

I have also had great service from shopping with the online retailers for all the ingredients. So simple. The resulting food is truly delicious. Such delicate and yet again tasteful flavours. I can not recommend enough

Failed To Inspire, 15 Aug 2008
Given my title, that would suggest that I havn't made anything from this book, and if you assumed that, you would be right. So, you may wonder what right I have to review a cookery book when I have not tried any of the recipes, surely though a cookery book has suceeded to an extent if it inspires you to attempt only one of the recipes presented to you on it's pages.

And that is the main problem with this book in my opinion, it just hasn't made me go into my kitchen and want to recreate any of the recipes I have seen in it, which is a real shame as I enjoy cooking a lot and like trying new kinds of cuisine.

So, does that make it a bad book? For me it is, but maybe for other people it's great. So I'd say see if you know someone who has a copy and ask to have a look at it or buy your own copy (it's not much money so even if it is a waste, it's not a big loss).

Disappointing, 14 Aug 2008
I was disappointed by this book, after catching and enjoying a couple of episodes of the television programme. I don't know about Indian Food "Made Easy" as I found many of the recipes really fiddly and time consuming. I planned on hosting an Indian Dinner Party, but after spending all weekend in the kitchen on the practice run the weekend before, I simply couldn't face it! Plus, although good, the food isn't GREAT, which is what you'd hope for when it's taken several hours to prepare.
Think this will just live on my shelf gathering dust.

Indian Cooking...not quite; authentic...not very, 11 Aug 2008
As a cookery book, with recipes and methodology, this book delivers but is it representative of authentic Indian cooking such as that which I may eat at home? Not very much. This is a shame but not surprising as there are many who claim to present Indian cooking but few who present authentic Indian cooking.

In my opinion, this book allows those unfamiliar with Indian cooking (eating in Indian restaurants is not familiarity)to sample food that is some way down the road to real Indian cooking. To really eat food that actual Indians with a decent grasp of heritage and what is authentic might eat, readers will have to look elsewhere. Like perhaps their Indian friend who has a mum or dad who actually cooks from fresh ingredients in a style passed down through generations. So make a friend...or two.

disappointed , 25 May 2008
I had such high hopes for this book. having been taught how to cook the real thing by mums of my asian friends i love the proper food as opposed to the curries churned out at the local curry house. this book has not inspired me and i feel flat having really looked forward to it being delivered. the series on tv was much more exciting.
for really good asia/india food recipes get one of the curry club books - a gazillion times better!


beautiful, but impractical, 29 Oct 2008
As with Tessa Kiros' previous books, this one is absolutely gorgeous. Gold-edged pages and many, many shots of Venice and its people, especially around Carnival time make it a delight to leaf through.

So far, so good, and if you know someone who loves Venice or has had a special time there, this would be a good gift. But I doubt how much actual cooking I'll be doing from this book...octopus, anchovies, special Italian sausage and prosecco feature highly on the ingredients list, none of which I find particularly appealing or easy to lay my hands on.

It's certainly not the family-friendly fare of Falling Cloudberries or Apples for Jam. Nice to read but I think I'll stick to her earlier works for cooking.

Yet Another Hit For Tessa Kiros, 28 Oct 2008
Yet another stunning book from Tessa Kiros. I have already loved recipes from Falling Cloudberries: A World of Family Recipes and Twelve: A Tuscan Cook Book which occupy the space closest to hand on my cookbook shelf. I pre-ordered this as soon as I saw it and I've not been disappointed.

It arrived on Friday and over the weekend I've already tried the marinated sea bass, carpaccio beef and pumpkin gnocchi, all of which were delicious. None of these are my usual style of cooking, but her recipes are simple and straightforward, and with so few ingredients they just beg you to try them. Every recipe of hers I've ever tried seems to produce the most authentic dishes full of amazingly intense flavours that whisk you off to their country of origin.

Given the region from which these recipes are drawn, fish and seafood are unsurprisingly the stars of the menu and although dedicated carnivores may be left wanting, fish lovers will love the range of simple fish and seafood recipes. Even those like myself for whom fish is not instinctively their first choice, may find themselves unusually tempted by things they have never tried before. I can't remember the last time I had fresh sardines, but roasted as they were here, they were simple and fabulous (and even more simple if you get the fishmonger to fillet them for you). However; this is most definitely not just a fish book. All round there's plenty to try no matter what your tastes, including the carnivores amongst us, and there are some especially delicious antipasti, risottos and vegetable sides.

The book introduces you to eating Venetian style beginning with a section on Cicchetti (small bites), followed by Antipasto and Primo (starters), Secondi (mains), Contorni (sides) and Dolci (sweet things). Each section begins with a short narrative on the experience of eating in Venice so that by the time you have read, prepared and indulged you may well imagine you can hear the waters of the Veneto lapping at the kitchen door.

Although I buy books for their recipe content rather than their looks this one is undeniably beautiful and would double as a coffee table book any day. Edged in gold, with black velvet page markers and full of inspiring photos of Venice it makes you want to dive right in (notwithstanding the pollution). A few of the descriptions and ingredients are written in Italian and not being an Italian speaker I did have to Google some words, however it all just seems to add to the Italian flavour of a truly beautiful and inspiring book, and almost all were straightforward ingredients I was able to source locally once I knew what I was looking for (ruccola/rocket; peperoncino/crushed dried chilli peppers - thank heavens for Google).

I agree with the other reviewer that a few of the fish recipes call for less straightforward ingredients such as eel, squid or octopus but surely that's no great surprise when buying a book on Venetian cooking? That said, I live in a small market town in mid-Wales and our even our landlocked Fishmonger (if not the local Morrisons) can source any of these on request. The vast majority of recipes use everyday ingredients which keen cooks will have in their store cupboard, although I did have to go to Waitrose in the next town for squid ink spaghetti for a pasta dish. For the recipes mentioned I only had to buy the single main ingredient fresh, the rest was already in the cupboard or fridge.

I'm a sucker for cookery books and have over a hundred at home however I'm very lazy at writing reviews even for my favourites and have never yet written one; this book is so good I couldn't deny it a write-up. This is less a family meals book than Apples for Jam: Recipes for Life but rather an experience of eating out in Venice. If you're looking for simple cooking which produces grown-up, great flavours and love her two books mentioned above, or My Favourite Ingredients and A Year in my Kitchen by Skye Gyngell you'll love this; and if Skye's recipes entice you but seem a little complex for a week-night supper after work then you'll love the simplicity of these which can be knocked up in no time at all.


Start beating the credit crunch and digest Food For Free!, 11 Oct 2008
I do like a bit of hedgerow and it's great to enjoy the free gifts from Mother Nature, but until I got my hands on a copy of this pocket sized guide, it was a little unclear.

This book is ideal and helps you understand what's under your nose in the gardens! So many common plants can be used in cooking and yet still we pay mini-fortunes for little bags of this and that in the shops. This book certainly helped me to identify and try some of the more obscure plants that I had absolutely no idea I could eat.

It's clear descriptions of what they look like alongside nice imagery of the plants themselves help you feel brave enough to give them a pluck and cook and the warnings are there to be heeded, particularly when it comes to mushrooms (personally, I'd only go for a puffball, you can't go wrong there)....

Although it's an academic book, it's written in an entertaining style and makes for an enjoyable read too.

I would highly recommend this for anyone who's trying to pull in their belts a bit, not because it will give them 'all' the answers, but it WILL help them to understand that all food doesn't come from the shops and that's a great step forward. As is cooking from fresh which of course this book sings out loud and clear.

There's always a really good reason why a book reprints and there are too many to list for this little fella.

Order it and don't leave it to fester on a shelf somewhere - keep it handy in your bag or coat pocket.

Tracey Smith
Author of 'The Book of Rubbish Ideas'
The Book of Rubbish Ideas: An interactive, room-by-room, guide to reducing household waste.

An excellent little book, 18 Jul 2008
This little gem of a book should be in every backpackers back pocket. Concise, focused and descriptive you'll have no trouble identifying the plants and shellfish. There has been some comments about lack of information on animals to eat, this is probably because rabbits, pheasants and such are classed as game and will belong to the landowner. Whilst it's ok to pick a few plants, mushrooms and shellfish it will probably be frowned on if you start blasting away at the countryside or setting traps!

A Handy Pocket Volume, 13 Aug 2007


Richard Mabey is the author of several books on flora and fauna so he is well qualified to write a book such as this. Over one hundred edible plants are featured together with recipes and other culinary information. There is also information on how to pick and when to pick and the regulations on picking which are very important. As I come from farming stock I have to say that food for free does not mean going into a field and digging up a few potato plants or for that matter cabbages.

There are plenty of hedgerow plants available for free, if you are prepared to look for them and suffer the odd few scratches. There is nothing better than a bowl of freshly picked blackberries or raspberries, if you can get them home before they are all eaten.

Plants that are edible are fully illustrated and described and the recipes are both old and new. Other fascinating information is how the plants have been used through the ages. An ideal book for all those who are nature lovers and like the idea of something for nothing. I think the last part covers 99.9% of the population.

Good Introduction, 02 May 2007
I bought this book recently through a desire to understand the countryside around me and try some of its natural foodstuffs.
The book is very well presented and includes an excellent foreword by the author. It provides a basic explaination of the various flora, a little of their natural and culinary history and there are nice photographs with identification hints.
I think I would like to have seen more recipies and ways in which they might be implemented. In the section dedicated to Spring I think there are only three recipies with much of the other suggestions directed towards salads. On balance a satisfactory purchase but I think that if my interest in wild foods develops I will certainly have to follow up my purchase with something more wholly dedicated to the culinary.

Excellent pocket sized guide, 05 Feb 2006
This is a 2004 version and worthy addition to the very popular and pocket-sized Collins Gem series. ISBN 0-00-718303-8. Food For Free - A Fantastic Feast of Plants and Folklore.

The book starts with an introduction by the author Richard Mabey. It then has short sections titled 'Roots', 'Green Vegetables', 'Herbs', 'Spices', 'Flowers', 'Fruits', 'Making Jellies and Jams' and 'Nuts'. They include general advice, observations and uses. The main section of the book is given over to identification, with at least two pages per entry. An interesting section follows titled ’Picking Rules’ which gives advice on how to pick correctly how to stay safe. The last section before the main body of the book is a summary calendar which groups the picking times for entries into a colour-coded calendar - very useful as a quick reference.

Every entry is accompanied with a drawing. Most of the drawings are excellent, but one or two are a little small and thus less detailed. Fortunately, almost every entry also has a photograph. The combination of colour drawings and colour photographs is what makes this little pocket book a true 'gem'. If the drawing is a little weak, the photo will be excellent and vice-versa. Almost fool proof.

Each entry starts with the common English name (Latin is in small type at the top of the page)a colour illustration and description. Taking Beech (at random), it says: 'Widespread and common throughout the British Isles, especially on chalky soils. A stately deciduous tree, with smooth, grey bark, to 40m (130ft). Leaves: bright green, alternate, oval. Flowers: male drooping, stalked heads; female in pairs. Fruit: four inside a prickly brown husk, Sept-Oct. When ripe this opens into four lobes, this liberating the brown, three-sided nuts.' The illustration depicts a leaf, spring twig with unopened buds, an opening husk revealing nut inside and bare nut. The article continues with headings; Harvest/Pick, Uses, Beech Nut, Beech Nut Oil, Beech Leaf Noyau. The photo at the end of the entry is a good close-up of a twig with a cluster of husks. (I didn’t know, for example, that ‘fresh from the tree Beech leaves are a fine salad vegetable, as sweet as a mild cabbage though much softer in texture’.)

The book, in line with its title, covers Plants and Trees, Fungi, Seaweeds and Shellfish. There is a glossary at the end and a page devoted to further reading. There is a List of Recipes and finally an index of entries in common English or Latin.

There aren't that many books devoted to 'British' wild foods so to find one which lists over 100 edible plants, berries, mushrooms, seaweed and shellfish is most welcome. Given the true pocket size measurements of the Collins Gem series of books, the price of a fiver (£4-99) and the quality of each entry, this is as good as it gets. Obviously not a benchmark reference work or field-guide, but at least this fits in the pocket - which is the main purpose of such books, isn't it? Five stars!

Excellent insight to authentic Chinese and not., 16 Oct 2008
Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.

This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.

Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.

I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.

Not so easy, 25 Sep 2008
I entirely agree with the first reviewer, in that these recipes are among the tastiest food I've ever eaten - and I've been cooking for over 30 years, including Chinese food. The only criticism I would make is that in some places the text is somewhat light on detail. Anyone tackling the "Spicy dofu & edamame beans" needs to be aware that you will need a non-stick saucepan to fry the dofu. Since I cook with cast iron saucepans, and stainless steel is widely used, the injunction "careful not to break the bean curd" needs to be supported by this information. There are a number of other lacunae of this sort in the text which give rise to doubts and ambiguities regarding timing and technique. In case anyone thinks that this somewhat petty, I should note that I'm currently using these recipes four days out of seven. More importantly there will be those coming to this kind of cooking for the first time, so that a little extra detail would not go amiss.

Bland and Samey, 15 Sep 2008
There must be some easily pleased folks around judging by the reviews. Well, I'm not one of them. I've seen the series and bought my wife the book and we both agree that it's, to say the least uninspired. Most of the recipes use the same basic ingredients regardless of the meat or fish content and generally end up tasting like a rough amalgam of far eastern food. I've travelled extensively woorldwide through my work and there's not a shred of doubt that most of these rather bland same tasting dishes do not do justice to the real thing. I will admit happily that once in while when you fancy a generic Chinese style dish, this book provides something quick and easy. And as the only things required are garlic, ginger, sherry and a bit of soy sauce it doesn't really matter what page you open - they are all the same. So even chosing a meal doesn't require any thought. To round up, bland, uninspired but quick and easy.

Excellent chinese recipes with the Ching twist, 14 Sep 2008
I already had and liked Ching's China Modern but this is easily the better book. I've got a library of chinese cookery books, but if you bought only one I'd recommend this one. It's even replacing my trusty, bespattered and dog eared Ken Hom. I find the most appealing thing about Ching's recipes is that they offer a very personal, modern 'take' on many traditional recipes. I also find that hers tend to be punchier with more flavour and pizzazz than many other versions. Maybe it's my despoiled western palate but I prefer her flavoursome approach. The Chili Chicken sauce will become a mainstay of my repertoire (and yes it can be distinctly lively); ditto the Dan Dan noodles and our favourite the Gong Bao. Her approach gives you confidence to take ownership of these recipes and even add your own twist. There's a good range as well, this book is equally useful as a everyday weekly reference with many recipes that fit in easily with a busy workaday lifestyle and aalso as a resource for entertaining friends, special occasions and for party food. I can't think of many books that are so down to earth useful and can take much repeated traditional recipes and yet reflect the author's personality and tastes. The errors cited in the Singapore Noodles are well pointed out though, it should definitely be 2 teaspoons of tumeric (not tablespoons). I'd go one further though and substitute a mild or medium curry powder. All in all I'd rate Ching as the new Ken Hom for the modern cook.

I love this book!!, 07 Sep 2008
I always thought that chinese food would be difficult to make, but this book proved me wrong as these recipies are easy and quick and also the best chinese food i have ever had. After buying this book, you will never want takeaway again when it is so much better to make it yourself. It is also good that Ching explains that history behind some of the dishes and also gives valuable information in the back for people who are not acquainted with chinese cooking or ingridents. The only problem is that some of the ingridents are not avaliale in most supermarkets such as wonton wrappers, however that does not change the fact that this book is great and also a must have for any cook.

I love everything about this book, 16 Nov 2008
This book is full of inspiring and easy to follow recipes, delicious photography and lots of personal touches and anecdotes which make it a 'real' book. I like the way the dishes are made using accessible ingredients as sometimes celebrity cook books are full of ingredients which are difficult to come by or expensive. In fact I love the old fashioned and 'simple food' element, but above all the recipes are for 'proper' good food, ideal for family meals and social gatherings without days of worry and preparation beforehand.
A must have for everyone who loves to cook good food with simple, quality ingredients.

What's that all about?, 31 Oct 2008
I am usually not impressed by Gordon's "rushed" which he calls "high-energy" approach to cooking. Nevertheless his recipes are usually easy to follow and as tasty as it gets - if that's what you are looking for you won't be disappointed. Cooking books do not need anything else than that - so why have I rated it as 4 stars only? The simple answer is I do not like his non-cooking, not recipe related introductions and the title. On one occasion he's ranting about Delia's "cheat approach" which led him to donate all his Delia cooking books to a charity shop. My second "favourite" is the revelation that his wife has started to cook something vegetarian for the kids once a week. These statements are not only unnecessary they distract from the subject which is food. I do love cooking and great food but hey in the end it's food not world peace so stop ranting, argueing and self-praise. In my humble opinion the only absolute in the world of cooking is to COOK YOURSELF and avoid fast food/ ready meals. So it does not matter if you are using cheats and cheap ingredients if this creates the basic conditions to make you cook.
The other annoying point is the title. Nothing in this book relates to "cooking for friends", it's just a selection of recipes, which are suitable everyday and anytime.
To summarise: A decent cookbook with a misleading title but a good selection of very nice recipes written by a chef with an attitude.

A different tempo from Gordon Ramsay, 17 Oct 2008
as he leaves his chef's jacket at work!

* * * STOP PRESS * * * IDEAL CHRISTMAS PRESENT - A SIGNED COPY - ORDER TODAY!

From the front cover flap:-

'Away from the high-octane energy of the professional kitchen, Gordon's home is a relaxed family affair, where cooking s fun and everyone gets involved in preparing food for family and friends. The food Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever we can; and celebrate our food culture and its many influences.....
...'Cooking for Friends' is full of Gordon's best-loved versions of classic British dishes.....and contains more than 100 of his favourite recipes, which he loves to cook and eat with friends and family - uncomplicated recipes but with Gordon's remarkable feeling for flavour and his technical know-how.'

From the introduction:-

'As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down. I leave my chef's jacket at work, and I walk into a domestic setting, where everything is completely different. At home, our kitchen is family-run, and it's a relaxed place. A lot of people see cooking as a chore, but we bring an element of fun into it..........'

269 high quality matt pages split over 9 chapters:-

Hot and cold soups
Pasta and grains
Fish and shellfish
Meat and poultry
Pies and tarts
Vegetables and salads
Puddings and ices
Chocolate and coffee
Basics

sandwiched between a 9-page introduction and a full index, which is enhanced with finished-dish illustrations shown in italics.

Each chapter opens with some relevant notes and a list of the recipes contained within, for quick reference.
Each recipe is clearly laid out with a bold title and relevant text, along wiith the method, the number of servings and the list of ingredients. The page numbers are on the edge of the right hand page, which aids quick flicking!
The book is interspersed with illustrations of the finished dishes, although these are rather fewer than expected, in my opinion.....(hence my four star rating)...... along with on-location shots of GR, his family and friends.

My favourite pud is no particular secret, and, as I share Gordon's passion for the caramelized apple flavour and texture in an Apple Tarte Tatin..... his recipe for 'Caramelized Apple Pie', from page 207, really hits the spot:-

'I love the flavour of caramelized apples in a tarte tatin, and this is a way of bringing that flavour into a classic apple pie.
Also, because the apples are pre-cooked, they won't shrink during baking and create air pockets inside the pie.
I like to serve the pie while it's still warm with either a little pouring cream or a scoop of vanilla ice cream.'

A delicious twist which makes the finished product taste divine, and following on from G's 'Lamb Shank Cassoulet` served with sautéed savoy cabbage and chunks of malted grain bread....simply SUPER to share, after an October stroll in the woods with all our friends!
Which... of course....is what this book is all about!

A taste of other recipes within:-

Asparagus velouté
Conger eel bisque
Crayfish chowder
Farfalle with bacon, peas and sage
Grilled vegetable lasagne
Gordon's posh kedgeree (video feature above)
Wild mushroom barley risotto
Fish curry with lime and coconut rice
Grilled herrings with harissa
Fisherman's stew
Poached rabbit legs with gremolata
Pork fillet stroganoff
Home-made bangers
Classic mixed grill
Angus beef olives
Sweet potato and duck rösti with fried duck eggs
Honey roast ham
Shepherd's pie with Branston pickle
Cornish chicken pie
Fish pie with oysters and scallops
Roast winter vegetables
Spicy cauliflower stir-fry
Mixed mushroom salad
Pickled onions
Autumn fruit salad with thyme and ginger
Custard tart
Lemon meringue pie
Chocolate swirl cheesecake
Chocolate and coffee pots
Dark