Quote:
Originally Posted by Fried Meat Ball!
Never seen any of Ramsay's books, but I did a play on a recipe he did on live TV once (it was like three months later and totally from memory) and it turned out great.
Ray's first cookbook has a couple good ones in it. Her's is the basis for my carbonara. I liked her show for a while, and I'll always give her props for being the only cook on Food Network that actually cooked in the time slot - by all accounts, she does everything in that 30 Minute Meals show she used to do within the time period, and if she screwed up either went with it or they started shooting the episode over. But she's way over-exposed. Not like Guy Fieri over-exposed (FN does like 9 straight hours of DDD a couple times a week), but over-exposed nonetheless.
I enjoy Brown's books more for the science than recipes. They're like reading an episode of Good Eats.
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I think I have three of Ramsay's books and the all seem to be legit right out of the gate without much tweaking. and, he has some very interesting and fun flavor combinations.
I agree on RR. I'm no sure when it happened, but it after a while ever recipe of hers that I tried was so amazingly bland. By the time I did all the tweeking to the flavors, it was basically a new ****ing recipe lol.