Customer Reviews
Utterly Delicious - By: Leslie MacDonald, 06 Nov 2008 
Quite simply the most delicious culinary book I have seen or readin ages. The photography is sublime, the content supreme & the whole read a pleasure. If the photography doesn't have you reaching for the pots & pans, nothing will. However the pleasure is complete when attempting the recipes which are well laid out, easy to follow & really make one feel that even a mere amateur, can, with guts & determination achieve culinary perfection by following the pages. Having read Gordon's biographies & been a keen follower of his tv shows (both good & bad), this motor mouthed chef definitely has something unique aside from his distinctly flowery language. Determination, skill beyond compare & the ability to instillin others, the same driving force that he instilledin himself to get where he is today. Perfection doesn't come easy, but this book is as near close to perfect as I have foundin a culinary bookin many years. In years to come it will doubtless become a collectors item.
Definate wife pleaser - By: Trying to look busy at work, 04 Nov 2008 If you'rein trouble with the wife this book will buy you out of any hole you've dug yourself - she'll even end up cooking you something nice for dinner :o)
Stunning quality book, interesting layout & of course great food.
Beautiful and full of impossible recipes - By: P. Janeiro, 08 Sep 2008 It's a gorgeous book. No one will say anything less.
Most recipes are quite difficult or expensive for the home Chef, but this is a great insight into a 3 star Chef.
I say difficult because plenty of the recipes take a long time to cook & are very laborious, but 3 star cooking won't be easy.
I say expensive because truffles, foie gras & similar products pop upin Gordon's recipes quite frequently.
Not a regular book - By: AK, 07 Jul 2008 
This book is perhaps (I do not agree) beautiful, but it's place is not on a coffee table. It is NOT an art book.
I do love to read food literaturein the kitchen orin bed, this one will not work there. I am disappointed at the format, huge, oversized and...pompous, so are the photos, most of them totally uninteresting. It should be more down to earth if it is meant for reading. Resize if considering reprint?
Some insight into modern euro michelin cooking - By: J. Rose, 14 May 2008 
Nice pictures.. though a somewhat fawning anonymous commentary leads through the first half of the book & on to the recipes. I have only managed to get around to cooking four or five of the meat/fish courses so far but have found some of the recipes to be incomplete leaving out the odd, often crucial, finishing touch.
It should be said that the recipesin this book have been altered to suit a domestic kitchen & are consequently often not the food that you'd pay £100+ per head forin Royal Hospital Road. Having said that, those I have made so far have been utterly delicious - I would particularly recommend the rabbit confit - triple the amount - stunning!
