Teaches Cooking II: Restaurant Recipes at Home

Gordon Ramsay

In your first lesson, Gordon explains why he’s back with a second class and how his newest restaurant-inspired recipes will help you wow your next dinner guests with a fabulous at-home dining experience.

Introduction

Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.

Red Wine Poached Egg, Asparagus, and Mushrooms

Gordon teaches you how to cook duck breast in its own rendered fat for a crispy skin and tender flesh. Then make a quick cherry glaze and learn Gordon’s techniques for wilting spinach and caramelizing endive.

Crispy Duck with Red Endive and Spinach

Gordon’s perfect mashed potatoes rely on a waxy potato and potato ricer. Learn how to choose the right type of potato, infuse your cream with flavor, and achieve a smooth and creamy purée.

Pomme Purée

Gordon demonstrates how to transform an ordinary head of cauliflower into a show-stopping vegetarian dish. Learn how to sear cauliflower “steaks” and make a flavorful olive pistou with sautéed porcinis to top.

Cauliflower Steak, Olives, and Mushrooms

Learn how to gently sear a rack of lamb and finish with oven-roasting. Then make Gordon’s updated versions of the traditional mint jelly and mash—a mint yogurt sauce and glazed root vegetables with star anise.

Rack of Lamb with Thumbelina Carrots

Gordon shares his tips for extracting the bitterness from eggplant and roasting it in its own skin for this vegetarian side dish that quickly comes together. Learn how to incorporate aromatics and Turkish spices for a surprising flavor profile.

Roasted Eggplant With Basil and Feta

Make Gordon’s dish of grilled baby leeks, then poached in a miso broth full of umami flavor. Finish the dish by making a luscious, sauce-like caviar vinaigrette or simply omit the caviar to make this appetizer vegetarian.

Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette

Gordon teaches you how to truss and roast a whole chicken encrusted with homemade Szechuan pepper mix. Then, carve the chicken into portions you’ll reserve for the salad in Chapter 10 and the ramen broth with udon in Chapter 11.

Szechuan Roasted Whole Chicken

Utilizing chicken thighs from Chapter 9: Szechuan Roasted Whole Chicken, Gordon teaches you how to make his crispy hoisin chicken, quick pickles, and his unique plating for this salad meant for sharing.

Hoisin Chicken and Pickled Daikon

Learn how to make a quick, flavorful, aromatic broth that tastes like it’s been simmering for days, then pair it with udon noodles and the Szechuan-crusted chicken breast—reserved from Chapter 9—for Gordon’s play on chicken noodle soup.

Szechuan Chicken Breast and Udon Noodles

Gordon says to “treat tuna like you would an amazing wagyu steak.” Learn how to cook such a delicate meat, quick-pickled vegetables, and make cucumber “noodles” finished with a bright, yuzu dressing.

Sesame Crusted Tuna With Cucumber Salad

Gordon demystifies cooking with whole fish. Learn how to trim, marinate, and shallow fry a whole branzino with a stunning presentation that encourages guests to be interactive and build their own lettuce cups.

Fried Branzino With Thai Chili Lettuce Cups

Gordon teaches you the techniques he calls “the science of soufflé.” Learn how to bake airy soufflés with crisp edges and perfect height for a sweet end to a special meal.

Raspberry Soufflé

As Gordon says, “cooking isn’t a sprint, it’s a marathon.” He encourages you to stick with it and try your own spin on each dish as you gain confidence and creativity in the kitchen.

Closing

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