Gordon Ramsay Home Cooking

Introduction  A DECADE OR SO AGO, THERE WAS A FASHION FOR MICHELIN-STARRED CHEFS TO PRODUCE THESE INCREDIBLY COMPLICATED COOKBOOKS. You know the sort of thing I mean—where following one recipe meant you had to turn to five other recipes to prepare the various stages before you could even begin to tackle the featured dish. It was crazy, and completely failed to recognize that home cooking and restaurant cooking are two very different things. So the first thing I want to do is to reassure you that this book isn’t going to be anything like that. I’m not setting out to turn you into Michelin-starred chefs here. I’m not expecting you to spend hours bent over plates, tweaking and primping in pursuit of perfection. I just want to teach you how to cook and enjoy good food at home. I’m going to strip away all the hard graft and complexity and show how, from humble beginnings, anyone can produce mouth-watering recipes. Put simply, I’m going to show you  how to cook yourself into a better cook. Not t…