Here, Gordon Ramsay aims to demystify the art of dessert-making. There are the basic building blocks - fruits, ices and creams, mousses and souffles, crepes and batters - that can be served alone for everyday meals or in combination to impress.

One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!

This title contains over 300 delicious and genuine Thai recipes of both classical and regional dishes along with 50 menus that provide ideas for combining them. There are also notes on availability and substitutions of ingredients and explanations of the essential techniques of Thai cookery.

In this collection of recipes Gary Rhodes has modernized and enhanced many classic dishes. Recipes include new versions of favourites such as steak and kidney pie and cauliflower cheese, as well as such desserts as chocolate treacle sandwich and caramelised apples.

A collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, enhanced by photographs of the author's kitchen and his cooking.