Ramsay's Best Menus

出版者:Quadrille Publishing

作者:Gordon Ramsay

页数:144

出版时间:2010-9-3

价格:USD 24.00

装帧:Hardcover

isbn号码:9781844009152

具体描述

Gordon Ramsay's last TV series, The F Word, culminated in a competition to find the nation's favourite local restaurant. His new series, Ramsay's Best Restaurants, continues this theme, focusing on the country's favourite international cuisines: Italian, French, Spanish, Mediterranean, British, Chinese, Thai, SE Asian, Indian, Moroccan, Mexican and Middle Eastern. To complement the series Gordon has here selected not just his favourite menus from these cuisines, but also the perfect Spring, Summer, Autumn and Winter menus. His 52 chosen menus, comprising 156 recipes for starters, main courses and desserts, are displayed in such a way, on sliced pages, that the reader can mix and match to create their own favourite menu for any occasion and any time of year. So not only is there a Gordon menu for every week of the year, but the menus can be reconfigured, by mixing and matching the pages, to create an incredible 140,000 different menu choices. Every recipe contains number of servings, complete ingredients and a simply explained method. Each menu is stunningly photographed from overhead so however the menus mix and match a photograph of every dish will always be shown. Also included is a selection of accompaniments and essential basic recipes.

作者简介

Gordon Ramsay has earned an extraordinary 12 Michelin stars for his restaurants in London and New York. Now a celebrated television presenter, his award-winning television series include Ramsay's Kitchen Nightmares, The F Word and Cookalong Live. His other bestselling cookbooks - A Chef for All Seasons, Gordon Ramsay's Secrets, Gordon Ramsay's Just Desserts, Gordon Ramsay Makes It Easy, Sunday Lunch, 3*** Chef, Fast Food, Healthy Appetite and World Kitchen - are also published by Quadrille.

用户评价

这本《Ramsay's Best Menus》的横空出世，简直是为那些对精致餐饮怀有执念的饕客们投下了一颗重磅炸弹。我是在一个偶然的机会下，被朋友强力推荐后购入的。说实话，起初我对“Best Menus”这个名字抱持着一种略微的怀疑态度——毕竟，美食界里标榜“最佳”的口号听得太多了，真正能让人眼前一亮的有多少？然而，当我翻开第一页，那份对细节近乎偏执的考量，立刻就让我放下了原有的戒心。这本书不仅仅是一本菜谱的简单汇编，它更像是一份精心策划的用餐体验路线图。作者似乎深谙，一顿完美的宴会，其精髓绝不仅仅在于主菜的华丽，而在于开胃小点如何巧妙地唤醒味蕾，配酒如何与菜肴形成心照不宣的对话，以及收尾的甜点如何留下一个悠长而满足的句点。书中对食材选择的标准，那种近乎苛刻的产地要求和新鲜度把控，让即便是最简单的汤品，也焕发出了前所未有的生命力。我尤其欣赏其中关于“菜单节奏感”的论述，它教会了我如何像指挥家一样掌控一整场晚宴的起承转合，确保每一道菜都在恰当的时机、以最完美的状态呈现在食客面前，避免了某些自诩高档餐厅中常见的“菜品堆砌”的弊病。这本书的价值，在于它构建了一个完整的“用餐哲学”，远超出了食谱本身的功能范畴。

读完这本书，我最大的感受是，它彻底颠覆了我对“菜单设计”这一概念的传统认知。以往，我总以为菜单就是一份固定菜品的列表，无非是口味的简单叠加。但《Ramsay's Best Menus》却以一种近乎人类学研究的深度，剖析了“情境”与“菜品”之间的共生关系。比如，书中针对不同季节、不同庆典场合（从私密的周年纪念日到盛大的公司晚宴）所设计的特定菜单结构，其逻辑之严密，令人叹服。它没有简单地提供“适合夏天的沙拉”，而是深入探讨了夏季高温如何影响食客的味觉敏感度，并据此调整了酸度和油脂的配比，以达到最佳的清爽感和满足感之间的平衡。更让我感到惊喜的是，作者在某些看似不起眼的配菜上所花费的心思。例如，一个烤肉的主菜旁边，如何搭配一款能中和肉类厚重感、又能提升其芳香层次的腌制蔬菜，这中间的学问，简直是一门隐晦的化学艺术。这本书的排版和视觉呈现也极具品位，那种低调的奢华感，让你在阅读时仿佛已经置身于一间灯光柔和、氛围恰到好处的高级餐厅之中，这种沉浸式的学习体验是其他同类书籍难以企及的。

与其他许多专注于某一道“招牌菜”的书籍不同，《Ramsay's Best Menus》的格局要宏大得多，它关注的是“整体叙事”。这让我联想到了电影剪辑——如何让前后两个镜头衔接得天衣无缝，让观众的情绪自然流动。书中的菜单设计，就是对这种叙事艺术的完美复刻。作者深知，食客的味觉记忆是线性的，一道菜的味道会不可避免地影响到下一道菜的品鉴效果。因此，书中的“过渡菜品”设计得尤为精妙，它们往往口味清淡但结构复杂，充当着味蕾的“中转站”，为接下来的重头戏做好铺垫。我发现，即便是将书中的菜单拆分成单个菜品来研究，它们也依然保持着极高的水准，但只有将它们按照作者设定的顺序和搭配进行组合时，才能真正领悟到那1+1远大于2的魔力。这让我开始重新审视我自己过去在家宴客时随意组合菜肴的习惯，意识到自己错失了多少因“顺序不当”而浪费掉的味觉潜力。这本书更像是一本关于“美食美学”的理论著作，只是它的载体是菜单。

我必须坦诚，这本书的门槛相对较高，它更像是一本写给有一定烹饪基础，甚至是对餐饮行业有所了解的读者的进阶指南，而非一本给厨房新手的入门手册。书中使用的许多专业术语和烹饪技巧，如果读者缺乏上下文的理解，可能会感到晦涩难懂。但正因为这种专业性，它才显得弥足珍贵。它拒绝向“简化”妥协，而是要求读者提升自己去适应它所设定的标准。我尝试按照书中的一个“春日早午餐”菜单进行筹备，那套流程的复杂程度，即便是对有经验的业余厨师来说，也是一次不小的挑战。从自制发酵黄油到精心处理每一片嫩芽的时令性，每一步都充满了挑战性。然而，当最终所有元素完美地融合在一起，呈现在餐桌上时，那种由内而外散发出的成就感，是任何速成食谱都无法给予的。这本书的价值在于它训练了读者的“餐桌思维”，教会我们如何预见潜在的问题，并提前设计好解决方案，将‘意外’的可能性降到最低。它培养的是一种对完美结果的执着追求。

坦率地说，这本书的定价不算亲民，这使得它在市场上显得有些小众。但对于那些真正愿意为“卓越体验”买单的爱好者来说，这笔投资是绝对值得的。它提供了一种超越物质享受的精神满足。我留意到，书中对侍酒环节的描述，简直就是一本独立的高端侍酒指南的微缩版。作者并没有简单地罗列“配红酒还是白酒”，而是深入探讨了酒的酸度、单宁、酒体与菜肴中脂肪、蛋白质和矿物质含量的微妙平衡。例如，在描述一款重腌制海鲜时，书中推荐了一款特定产区的芳香型白葡萄酒，并解释了该酒独特的矿物质感如何与海鲜的海洋气息形成一种“地域性共鸣”。这种深挖文化和科学层面的关联，使得这本书的厚重感油然而生。它不仅教你如何做出一顿好饭，更教你如何构建一个能让人久久回味的、富有文化底蕴的餐饮场景。我感觉自己读完的不是一本烹饪书，而是一份关于如何优雅地享受生活、提升个人宴会品味的“生活方式宣言”。

Culinary art is not solely the making of a sumptuous dish; it can be wonderfully achieved in preparing the most common and simple dishes so that they taste as they were meant to. Learned so many things from Mr. Gordon Ramsay; shared his attitude, wished I can have half of his aptitude.

Culinary art is not solely the making of a sumptuous dish; it can be wonderfully achieved in preparing the most common and simple dishes so that they taste as they were meant to. Learned so many things from Mr. Gordon Ramsay; shared his attitude, wished I can have half of his aptitude.

Culinary art is not solely the making of a sumptuous dish; it can be wonderfully achieved in preparing the most common and simple dishes so that they taste as they were meant to. Learned so many things from Mr. Gordon Ramsay; shared his attitude, wished I can have half of his aptitude.

Culinary art is not solely the making of a sumptuous dish; it can be wonderfully achieved in preparing the most common and simple dishes so that they taste as they were meant to. Learned so many things from Mr. Gordon Ramsay; shared his attitude, wished I can have half of his aptitude.

Culinary art is not solely the making of a sumptuous dish; it can be wonderfully achieved in preparing the most common and simple dishes so that they taste as they were meant to. Learned so many things from Mr. Gordon Ramsay; shared his attitude, wished I can have half of his aptitude.