In Passion for Seafood, Gordon turns his attention to the food that excites him most: fish and shellfish. The book is aimed at home chefs, especially those who are not used to cooking seafood at home. It begins with a section on choosing the freshest specimens, then goes on to give a guide to filleting, skinning, trimming, preparing, marinading, flavouring and freezing all kinds of fish and shellfish.

There are 100 exciting recipes from the simple Salmon Fishcakes and Fish Pie to the more adventurous such as Crab Ravioli with Lemongrass Vinegrette, this book is a must for fish lovers everywhere. Gordon Ramsay began his colourful career as a professional footballer for Glasgow Rangers. A dramatic change of course took him to work for three years as Marco Pierre White’s Sous Chef at Harvey’s restaurant after which he spent two years with Albert Roux at Le Gavroche.This was followed by working in the kitchens of super-chefs Guy Savoy and Joël Robuchon. At the age of 26, he launched his first restaurant, Aubergine, which quickly gained two Michelin stars. In 1998 he opened a new restaurant, Gordon Ramsay, on the former site of La Tante Claire. A year later with Marcus Wareing as Chef Patron, he opened Pétrus.