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Britain's best-known and most notorious chef, now also a hugely successful cookery writer.
Widely regarded as one of the UK's most prolific swearers, Gordon Ramsay is also a dab hand in the kitchen, with his restaurants having been awarded 15 Michelin stars.
Scottish by birth, Gordon was brought up in Stratford-upon-Avon where, we like to think, he studied the fine art of the put-down via the tomes of Stratford's other former illustrious resident, William Shakespeare. Little was he to know that his studious extra-curricular activities would put him in good stead for his future TV career (Ramsay’s Kitchen Nightmares, The F Word, Hell’s Kitchen USA).
Gordon's first career break came whilst playing football for Oxford United where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15, however after three years Gordon was forced to quit his football career after injuring his knee. Gordon then returned to college to complete an HND course in hotel management, after which he moved to London, honing his craft alongside Marco Pierre White, before spending 3 years in France working in the kitchens of Guy Savoy and Joël Robuchon.
In 1998, at the age of 31, Gordon opened his first wholly owned restaurant and has since opened a number of restaurants across the globe, from Sardinia to Melbourne.
1993 - Gordon became chef of the newly opened Aubergine : two Michelin stars within three years of opening; opened Pétrus in St James's: within seven months it had won a Michelin star. Chef of the Year Award at the Cateys (2000); Gordon Ramsay was voted the Top Restaurant in the UK (2001); Restaurant Gordon Ramsay gained its third Michelin star (2001); Gordon Ramsay at Claridge's gained a Michelin star in (2003); re-launched The Savoy Grill with Marcus Wareing, gained first Michelin star (2004); OBE (2005); Catey Award for "Independent Restaurateur of the Year" (2006); inducted into the Culinary Hall of Fame (2013).
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A lifetime's worth of expertise from one of the world's finest chefs.