My Kind of Cooking

In his first solo cookbook, Gordon Ramsay's right-hand-man of many years focuses on creating fabulous yet very affordable food

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Supermarkets are starting to introduce cuts such as oxtail, pork cheeks, and beef flank in the aisles. Offering�an�exciting introduction to food that many people rarely consider, or have the confidence to cook,�this book�explains how to use these fantastic pieces of meat, with recipes that make them as delicious and tender as the prime cuts, but at a less than prime price. There are 120 recipes�in which�Sargeant's Michelin-starred skills showcase how to get the best out of cheaper cuts of meat; sustainable, less expensive type of fish;�and produce. Recipes include Shoulder of Pork with Pears and Perry; �Low and Slow Oxtail; Whole Roast and Spiced Carrots; Sprouts with Lemon, Sage, and Smoked Bacon; and Thick Vanilla Cream with Drunken Fruit.�"Sarge" is passionate about getting back to basics in the kitchen and showing that everyone can delight their palate while watching their pennies. Includes metric measurements.