Gordon Ramsay Books In Order

Publication Order of Gordon Ramsay Autobiographies Books

Publication Order of Cookbooks

Publication Order of Anthologies

Gordon Ramsay is one of the top celebrity chefs in the world, a personality that has accumulated a fortune from his many television appearances, not to mention the controversies that are sometimes generated by his antics.

+Biography

Gordon Ramsay was born in 1966 in Johnstone, Renfrewshire, though most of his childhood was spent in Strafford-upon-Avon. Gordon’s father was a source of instability in his life.

Gordon James Senior was always dipping his toe into different careers and, almost always failing. That didn’t stop him from dragging the family around as he tried to follow his aspirations.

A violent drunk, James passed away in 1997. Gordon Ramsay hasn’t been shy about delving into the abuse and neglect he suffered at the hands of his father. It isn’t a surprise to learn that the author and Chef eventually left home when he was sixteen.

Football had come into Gordon’s life at an early age. By the time he was twelve, the author had begun playing for Warwickshire’s Under-14 team. That little boy that gravitated towards football never imagined that he would make it as a chef.

Like most boys his age, Gordon set his sights on becoming a major football star. Though, his career in the arena was rarely auspicious, marked by many an injury. The author had a chance to play for the Rangers, his favorite team.

And he even got to train with them. By the time he was 15, Gordon was looking at a serious career in English football. But then a knee injury ended his dreams mere months into what he hoped would be a long and lucrative contract.

The author was somewhat aimless for a while. He did try to persist in football. But his knee wouldn’t allow him to perform at his peak, so he gave up on the sport altogether.

Culinary education came into the picture just as Gordon Ramsay said farewell to his teens. The Rotarians financed Gordon’s stint at North Oxfordshire Technical College.

After getting his certification in hotel management, Gordon set his sights on the top European Chefs he knew, determined to achieve the same heights on the world stage. He began accruing experience on the cooking circuit, starting with a stint at the Wroxton House Hotel.

His time as Commis Chef there ended rather unceremoniously when a sexual scandal came to light. That sent Ramsay to London where he snagged a role at Harvey’s, working under Marco Pierre whose temperamental personality was legendary.

While his time there was inspiring, it only took Gordon a little over two years to tire of the bullying and the violence that inundated his work environment. So he quit. Rather than finding a new place of employment though, Gordon thought it best to expand his skillset.

For the chef, that meant moving to Paris and studying French Cuisine. Despite his determination to pursue a change of scenery, the author was instead coerced into working at Le Gavroche under the watchful eye of Albert Roux.

That job eventually led Gordon Ramsay to work at Hotel Diva in the French Alps, this time operating closely with Albert Roux. Still in his early 20s, Gordon spent the next couple of years working with and under notable Michelin star chefs and growing his brand.

Eventually, the stress got to him and he took a year off. By the time he returned to the cooking scene in 1993, Gordon Ramsay was ready to go into business on his own. But first, Gordon became head chef of a restaurant in London called Aubergine.

He was credited for earning the establishment its two Michelin stars. Gordon stuck with Aubergine long enough to win a few accolades. When the restaurant suffered economic setbacks, the chef abandoned ship, going on to open ‘Restaurant Gordon Ramsay’.

That was in 1998 and it marked the start of the author’s meteoric rise. Not only did the restaurant earn three Michelin Stars but Gordon went ahead and opened other restaurants.

By this point, Gordon Ramsay was already a notable television personality. The chef got his big break in 1996 when he became a judge on ‘MasterChef’, a cooking show on BBC. Gordon then participated in a documentary that charted the ups and downs of his first restaurant.

2004 is where he truly struck gold, starring in ‘Hell’s Kitchen’ and ‘Ramsay’s Kitchen Nightmares’, two shows that granted the chef worldwide fame. Gordon’s television career has only grown with the passing of time, driven primarily by the chef’s fiery personality and his ability to keep viewers glued to the screen.

Gordon Ramsay is married to Cayetana Elizabeth Hutcheson. She is a school teacher. The couple has been married since 1996, producing four children along the way.

When Gordon isn’t producing his television shows or running his restaurants or cooking, he is writing books, most of them exploring cooking.

+Humble Pie

Many consider Gordon Ramsey to be the most famous chef in the world, though his fame isn’t always garnered for the right reasons. This book attempts to delve into the events that transformed Gordon into the superstar chef he became.

It explores his beginnings as a child struggling to survive alcoholism and abuse. Mention is made of the heroin addiction that invaded his home, not to mention Gordon’s own journey from potential football star to rising cooking celebrity.

This autobiography has been commended for being honest. Gordon is well known for speaking his mind, even when he shouldn’t. And he doesn’t hold back here. Gordon highlights every sordid little detail that shaped him, this including all the unpleasant things he did in his youth.

The autobiography isn’t a literary masterpiece. The writing is pretty straightforward. The book is supposed to sound like a conversation between Gordon Ramsey and the reader.

+Ultimate Cookery Course

Anyone that has ever wanted to pick Gordon Ramsay’s brain on any and all cooking matters will be glad to know that he went through the trouble of putting this book together, a reference guide of sorts designed to help people cook with confidence.

The book brings the professional chef into the homes of his readers as he tells them all the tricks and techniques he has used over the years to produce some of the best meals ever.