Transform your cooking. This is Gordon Ramsay like you’ve never experienced. One of the most decorated Michelin-starred chefs takes you into his home kitchen to master cooking essentials from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you’re not just learning recipes, you’re learning how to take your cooking to the next level.

PART I

01
Introduction
Welcome to Gordon Ramsay’s kitchen. Meet the Michelin star chef and learn what he has got planned for his students.

02
Gordon’s Journey: Learning from Masters
Learn how Gordon became one of the most recognizable chefs in the world. Hear how his passion for cooking brought him from his mother’s home to some of the world’s greatest kitchens.

03
Method: Kitchen Layout
Take a tour of Gordon’s own kitchen as he shares the design concepts driving its layout. He’ll show you how just a few good pots, pans, utensils, and a hot plate are all you need to get cooking.

04
Mastering Ingredients: Vegetables & Herbs
Do ugly vegetables taste better? Which are the most versatile herbs? Gordon shows you how to select great produce to create phenomenal dishes.

05
Make: Poached Egg & Mushrooms on Brioche
Learn how to make perfect poached eggs every time as Gordon shows you how to master one of his go-to breakfast dishes.

06
Method: Knife Skills
Knife skills: The basics are so important. Gordon shows you how to properly sharpen and hold these critical tools, and the best ways to practice and improve your knife skills.

07
Make: Elevated Scrambled Eggs
Even in a restaurant kitchen, cooking eggs is one of the most difficult tasks. Learn how to make the perfect scrambled eggs and elevate them by adding sea urchin and white truffle.

08
Method: Breaking Down a Whole Chicken
Butchery 101. Learn how to get every ounce of goodness from a chicken by breaking it down into parts.

09
Make: Chicken Suprême with Root Vegetables
Ditch dry chicken. From the stove to the oven, learn how Gordon creates a simple, yet delicious entrée using this humble protein. You won’t want to miss the way Chef Ramsay roasts his root vegetables before plating this dish.

10
Mastering Ingredients: Fish & Shellfish
Learn Gordon’s top tips on what to look for at the fishmongers to make sure you only get the best quality ingredients.

11
Gordon’s Journey: Becoming a Master
Gordon details his path for mastering his craft, from opening his first restaurant, to gaining his third Michelin star, and to building a culinary empire.

12
Method: Breaking Down a Whole Fish
Do you find the thought of tackling a whole fish intimidating? Gordon gives you a step-by-step tutorial on how to fillet a whole salmon.

13
Make: Salmon with Shellfish Minestrone
Gain essential tips and tricks for cooking skin-on fish fillets. Gordon shows you how to perfectly cook salmon and create a delicious, light supper with an elegant shellfish and vegetable minestrone.

14
Method: Making Pasta Dough
While studying in Italy, Gordon learned the process of creating handmade fresh pasta for incredible Italian dishes. Now, he’s sharing what he’s learned with you.

15
Method: Rolling Pasta Dough
Gordon shows you how to roll out delicate, paper thin pasta that’s perfect for ravioli, tortellini, fettuccine, and a variety of other noodles.

16
Make: Lobster Ravioli
Since its opening, only one dish has remained on the menu at three Michelin star Restaurant Gordon Ramsay: lobster ravioli. Now, Gordon shares the recipe for its signature filling and shows you how to shape and fill your ravioli to perfection.

17
Mastering Ingredients: Beef, Lamb & Pork
Gordon didn’t always have the luxury of cooking with expensive ingredients. Here he shows you how to get the most from a variety of cuts of beef, lamb and pork.

18
Make: Beef Wellington
He’s served over a million of this classic dish all around the globe! Now, Gordon demystifies his iconic Beef Wellington for you to share this showstopper with friends and family.

19
Advice for Life
The path hasn’t always been easy for Gordon. Listen to his universal advice for how to succeed.

20
Closing
Wrap up your MasterClass with a few final words of encouragement from Gordon.

PART II

Cooking at home is the new going out. It’s more than dinner, it’s a dining experience. Gordon Ramsay returns with a second MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes—designed to cook at home—you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.

LESSON PLAN
01
Introduction
In your first lesson, Gordon explains why he’s back with a second class and how his newest restaurant-inspired recipes will help you wow your next dinner guests with a fabulous at-home dining experience.

02
Red Wine Poached Egg, Asparagus, and Mushrooms
Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.

03
Crispy Duck with Red Endive and Spinach
Gordon teaches you how to cook duck breast in its own rendered fat for a crispy skin and tender flesh. Then make a quick cherry glaze and learn Gordon’s techniques for wilting spinach and caramelizing endive.

04
Pomme Purée
Gordon’s perfect mashed potatoes rely on a waxy potato and potato ricer. Learn how to choose the right type of potato, infuse your cream with flavor, and achieve a smooth and creamy purée.

05
Cauliflower Steak, Olives, and Mushrooms
Gordon demonstrates how to transform an ordinary head of cauliflower into a show-stopping vegetarian dish. Learn how to sear cauliflower “steaks” and make a flavorful olive pistou with sautéed porcinis to top.

06
Rack of Lamb with Thumbelina Carrots
Learn how to gently sear a rack of lamb and finish with oven-roasting. Then make Gordon’s updated versions of the traditional mint jelly and mash—a mint yogurt sauce and glazed root vegetables with star anise.

07
Roasted Eggplant With Basil and Feta
Gordon shares his tips for extracting the bitterness from eggplant and roasting it in its own skin for this vegetarian side dish that quickly comes together. Learn how to incorporate aromatics and Turkish spices for a surprising flavor profile.

08
Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette
Make Gordon’s dish of grilled baby leeks, then poached in a miso broth full of umami flavor. Finish the dish by making a luscious, sauce-like caviar vinaigrette or simply omit the caviar to make this appetizer vegetarian.

09
Szechuan Roasted Whole Chicken
Gordon teaches you how to truss and roast a whole chicken encrusted with homemade szechuan pepper mix. Then, carve the chicken into portions you’ll reserve for the salad in Chapter 10 and the ramen broth with udon in Chapter 11.

10
Hoisin Chicken and Pickled Daikon
Utilizing chicken thighs from Chapter 9: Szechuan Roasted Whole Chicken, Gordon teaches you how to make his crispy hoisin chicken, quick pickles, and his unique plating for this salad meant for sharing.

11
Szechuan Chicken Breast and Udon Noodles
Learn how to make a quick, flavorful, aromatic broth that tastes like it’s been simmering for days, then pair it with udon noodles and the Szechuan-crusted chicken breast—reserved from Chapter 9—for Gordon’s play on chicken noodle soup.

12
Sesame Crusted Tuna With Cucumber Salad
Gordon says to “treat tuna like you would an amazing wagyu steak.” Learn how to cook such a delicate meat, quick-pickled vegetables, and make cucumber “noodles” finished with a bright, yuzu dressing.

13
Fried Branzino With Thai Chili Lettuce Cups
Gordon demystifies cooking with whole fish. Learn how to trim, marinate, and shallow fry a whole branzino with a stunning presentation that encourages guests to be interactive and build their own lettuce cups.

14
Raspberry Soufflé
Gordon teaches you the techniques he calls “the science of soufflé.” Learn how to bake airy soufflés with crisp edges and perfect height for a sweet end to a special meal.

15
Closing
As Gordon says, “cooking isn’t a sprint, it’s a marathon.” He encourages you to stick with it and try your own spin on each dish as you gain confidence and creativity in the kitchen.

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