The Masters of all Chefs

There are so many cooking manuals and recipe books out there today. Everyone seems to be the author of their own cookbook. Whether published or personal, a recipe book is essentially very valuable intellectual property. It may contain family recipes carried over from generation to generation, or it may be a compilation of personal twists on established recipes.

I look at a guy like Gordon Ramsay and I always wonder how he manages to know everything about cooking. He is like a walking talking recipe book himself. No matter what the ingredients of the dish, or if it is cooked using Denby cookware or something else, it always looks stunning (as Ramsay would say). You can be sure it would taste accordingly as well.

Gordon Ramsay isn’t the only chef with a reputation that precedes him. Throw in the names, Jamie Oliver, Wolfgang Puck, Rachel Ray and the likes of Bobby Flay, and you can be sure of a taste bud and visual explosion that will reside in your memory banks for a lifetime. These guys know their way around a kitchen and it doesn’t matter whether they have to use a cast iron pan or a microwave oven, they will always make it work.

If you are an aspiring chef, you can’t go wrong by getting hold of these famous cooks’ recipe books or watching their programs. They have a wealth of knowledge that has been accumulated by years of experience in the world of cuisine. You will always learn something new and refine your art by following the lead of the masters of all chefs.