You may be familiar with chef Gordon Ramsay from his Fox reality show “Hell’s Kitchen.”
Or you may have seen him on the BBC America hits “Ramsay’s Kitchen Nightmares” and “The F Word.”
But you really don’t know him. Not until you read his book, “Roasting in Hell’s Kitchen: Temper Tantrums, F Words and the Pursuit of Perfection.”
I love “Kitchen Nightmares,” bleeped out words and all (“Deadwood” kind of made me immune to the F-bomb). And I wanted to know more about this guy who has such a passion for food and cooking and hard work.
Ramssy grew up in a dysfunctional family, headed by an abusive father who had a hard time keeping a job. His promising football (soccer) career fell apart after an injury. For lack of something better to do, he enrolled in a catering course at a local college and the rest, as they say, is history.
The book blends the professional — work with the legendary chef Marco Pierre White often means being the target of flying pots and pans and food — and the personal — a loving wife and four children and a heroin-addicted brother.
The book is an enjoyable, quick read, thanks to the large print (good for my aging eyes). But some of his expressions may give you pause (gobby, slag, cock-up?). There wasn’t enough meat for my taste, or chicken, or fish or vegetables for that matter. There’s not much talk about food at all.
Guess that’s what the many Gordon Ramsay cookbooks are for.
To learn more about Ramsay, his cookbooks, restaurants and television shows, visit www.gordonramsay.com.