Gordon Ramsay&aposs Just Desserts gives readers and cooks entrée to the in-house patisserie of his critically acclaimed London restaurant. His methods are classical, his desserts strange, and his flair for teaching the basic building blocks for all 100 of these delicious recipes makes each and every masterpiece completely achievable. From the first few chapters dealing with simpler methods, Gordon paces cooks step by step, expanding their range with confidence. Desserts are never mandatory, but Gordon&aposs mission to share his passion for flavor makes these treats simply impossible to resist.
Gordon Ramsay&aposs Just Desserts is a very fine book of last courses from energetic three-star Michelin chef Gordon Ramsay, expertly marshaled for the domestic kitchen by Roz Denny. Ramsay&aposs imagination is obviously caught by the sweet course: he expends an excessive amount of innovative thinking to it with fascinating results. He&aposs inclined to roast his fruit, for instance, caramelizing it for greater intensity of flavor; or he might deep-fry it, as in the elegant and fantastically nonchalant Fruit Tempura. Asian flavors appear in ethereal dishes like the Thai Rice Pudding with Coconut and Lemon or Banana and Passion Fruit Sorbet. Cheesecake is light and flavored with pumpkin. Proper homage is paid to comfort food, with recipes for Bread and Butter Pudding (Ramsay makes his with a baguette and laces it with Baileys Irish Cream) and Steamed Toffee, Banana, and Pecan Pudding. The chocolate recipes are particularly fine, with a Chocolate Mocha Tart standing out. Just Desserts could also be an excellent primer of patisserie techniques; its explanations and illustrations of the usual syrups, pastes, sponges, and pastries of the restaurant kitchen, here translated into domestic terms, are particularly lucid. The professional mysteries of the mousse, the parfait, the bavarois, and the quite a lot of manifestations of the meringue are made wonderfully clear. –Robin Davidson, Amazon.co.uk