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Gordon Ramsay's Just DessertsEditions
Review
I rate him very highly indeed in the hierarchy of the dessert world, rivalled perhaps by only one other (and he’s in South Carolina and has a penchant for the architectural - you know the kind of thing: ‘The Eiffel Tower in apple wafers with the Seine in cumin-flavoured custard’ or ‘ The Bilbao Museum in butterscotch mascarpone’). Anyway back to basics, and Ramsay’s new epic “Just Desserts” (not very original Gordon, as I have discovered two other sugar-smattered offerings with the same title on my kitchen shelf!). I have been trying out a selection of these confections at home, even inveigling friends to help. So thank you to Jean for the ‘Prune and armagnac custard tart’, Hugh for the ‘Orange curd layer pudding’ Rita for the ‘Tiramisu’, both ways (don’t even ask – Ed.), and to Dik for a valiant attempt at ‘Mango and passion-fruit parfait’, though I still maintain that desiccated coconut is no substitute for fresh mango! All the recipes are easy to follow, even at the giddier culinary heights, and very well photographed to really help domestic presentation. I think he’s on to a winner and I hope he gets fat on the proceeds - just like the rest of us! - review by Stewart Grimshaw |
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John Sandoe [Books] Ltd |
It is a truth universally acknowledged that everyone born North of Watford has a craving for sugar, and as a good Scot, Gordon Ramsay is all too willing to indulge that particular vice. Puddings in all their guises are a most particular feature in all of his restaurants, where he displays an ability to take quite ordinary ingredients but use them in unusual associations or proportions to produce delicacies which mark him as a man of formidable talent.
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