I Tested 1-Star CELEBRITY CHEF Recipes ⭐️

Today I'm trying my hand at reviews of some of the world's most famous

chef

s as a cookbook author. Onear reviews are usually accurate and can seem quite harsh and as the video progresses the reviews will get worse and worse so try these

recipes

and if they are proven wrong I have to leave an honest five

star

review . We

star

t the video with Uncle Gordon Ramsay, he is a beloved

chef

on the internet, but he also scares everyone on his TV show Hell's Kitchen. I think he's probably a teddy bear at heart, but in our review he had the audacity to say that a step is missing in a recipe.

Campy Lobor Salmonella and Claustrum Alert. I'm not sure what two of those are. Someone is asleep at the wheel of the Moroccan. chicken, they skipped the step where the chicken is fried on the stove for a while before roasting it. I realized and questioned this to follow the recipe exactly as written, sure enough, the chicken was raw, a new cook would have missed this and diners would get I'm really sick from eating raw chicken. Ramsey is cashing in on his TV show, but unfortunately the editor is not reviewing these

recipes

. There are many good recipes out there.

I'll stay away from this guy. A star. I mean, I definitely don't want to. To get sick, preheat the oven to 425°, then wash the baby carrots, cut the larger ones in half lengthwise, place them in a large roasting pan with the onions with the instructions saying: red onions cut into eight wedges, Drizzle with 1 tablespoon olive oil and sprinkle on top. 1 tbsp Ross The hanut until evenly coated I had no idea what it was basically cumin cloves Cayenne Ginger is a combination of the usual spices smells very warm and earthy I'm really excited about this recipe I just hope I don't get sick.

In the oven for 10 minutes, then pour the chicken broth into a small saucepan, place over medium-high heat and bring to a boil. Place the couscous in a bowl with a little salt and pepper. Pour hot broth on top. Cover it with plastic wrap and cover. aside to absorb the liquid okay now we have to score the skin of the chicken with a sharp knife okay so I can see where the reviewer might have been a little confused with this because usually in America at least Chicken skin comes with bones. I actually had to ask the butcher to remove the bones because he only said skin, it didn't say bone, then we seasoned with salt and pepper and sprinkled over half a tablespoon of the remaining can of Ras elk, then we cut each zucchini into quarters lengthwise. long and then, in 2 pieces, bring the remaining half teaspoon of the spice, remove the pan from the oven and add the zucchini and chickpeas.

Okay, I have to say, I took this out of the oven and it smells amazing, super tasty, like I couldn't wait. To eat this, place the chicken breast on top and drizzle with the remaining tablespoon of olive oil, add water to the bottom of the pan and return to the oven on the high shelf for 15 minutes, meanwhile uncover the couscous and fluff it with a fork. I knew how easy it was to make couscous, add the cilantro, and then add lemon juice, salt, and pepper to give it such a fluffy flavor. I'm going to try it very quickly.

After you're done, remove the roasting pan from the oven, okay? my thermometer should register 165 for the chicken, it registered 122.5 now this is where your judgment comes in, if it's not done, definitely put it back in the oven and cook it longer until it's done. The chicken in the UK could be smaller. I didn't specify, so I'm going to put mine in for another 5 minutes, take the roasting pan out of the oven, oh yes, much better and sprinkle with pistachio and rose petals, if using, take it to the table and serve straight from the source, this is so. a beautiful balanced dish and now I have to try it all, cook to Perfections, get everything in one bite M, that spice is so good but it's earthy and warm, you get notes of cinnamon, it's a little spicy and then with the the couscous and the freshly cooked vegetable is not mushy so you get that nice little crunch but I will definitely make it again now.

I'm ready for my review. I loved the Moroccan chicken and couscous. A super balanced meal with such interesting flavors. I wouldn't expect anything less from Gordon. Ramsay Ross elhan is my new favorite spice and I didn't get sick either. I used common sense to cook the chicken properly. Five stars, keep watching until the end because we have another famous chef about to be canceled and some of the worst reviews yet. Above we have the current Julia Child AA Garten, how dare you say something bad about AA Garten? She is so lovely, she always cooks for Jeffrey and that cautious smile, this book she cooks like a pro, she is throwing vegetables while smiling for the book cover and she is just fabulous, I'm not going to lie, I want her life, but let's see what The reviewers said one star, buy this book and dump it, my girlfriend dumped me right after I bought this book from her and I'm not saying that's the main reason but I'm sure it's not a coincidence, one star.

I hope they don't abandon me now through Ina Garten. I have learned how to make an excellent chocolate pudding cake. Baked eggs. Sophisticated cocktails. How to entertain and set the table. It's a pleasure to watch her while she cooks. shows up this book cook like a pro and I have all hers other books by her this time the book is full of useless recipes seriously AA would you really make a celery root and chickpea puree for your guest? I'm an experienced cook but I have no idea what shakshuka is. I hesitate to criticize my cooking guru, so I will agree with another reviewer who stated that AA Garten should not have written this book.

If so, I hope she writes another good one like everyone else in the past. Sorry, but it's not worth reserving a star, so here it is said celery root and chickpea puree. Here she said that in winter I make a lot of roast meat. I like to serve something creamy and comforting and there is nothing wrong with mashed potatoes with grapes, but this is a great alternative, with the exception of Italian parmesan cheese and a good broth, this could be a good vegan alternative, but it also claims who has no idea what a shakshuka is, so let's make it basically poached eggs in tomato sauce, with peppers and onions and it originated in North Africa, like she said, let's imagine this as a Hampton style shakshuka, so We start by preheating the oven to 375° and then we'll heat the oil in a large 12-inch oven-safe sauté pan over medium heat.

We had to chop a lot, we had to chop onions, fennel, bell pepper, Pano and jalapeño, we're going to throw all that in the pan and cook it over medium heat for about 10 to 12 minutes, stirring occasionally until the vegetables are tender and then they start to cook. Brown, add garlic and paprika and cook for 1 minute. Oh, the addition of a Smoked Potato gave it a delicious and savory aroma. Next, we will add a can of Dr Tomatoes diced tomatoes, 2 tablespoons of salt and 1 teaspoon of black. pepper, bring everything to a boil, lower the heat and simmer for 15 minutes until the sauce thickens, stirring occasionally off the heat, we will carefully crack the eggs one at a time into a small bowl and slide them into the vegetable mixture, we will crumble the Fetter.

Sprinkle around the eggs with more salt and pepper and then bake for 15 to 20 minutes until the whites are set but the yolks are still running, this is already so beautiful and I'm going to set my timer for 10 minutes. I thought I knew more than AA, but I really didn't. I don't pretend to be a professional. I thought it would only take 10 minutes, it actually took 13-14 to look like this with the whites fully on, so the lady was right. sprinkle with parsley and serve from the pan with some PE bread. I have to make sure the whole egg is there intact.

Oh, creamy, the feta cheese thus adds a nice salty flavor. The eggs are perfectly cooked. The vegetables are very tender and the touch of the fennel gives it that interesting unpleasant flavor that I really enjoy. I'm ready to write my review. I love when AA cooks for Jeffrey and I also love how he takes something really ordinary and makes it really special, the secret ingredient. It's always love. I have some of his books and they are very easy to follow using ingredients I wouldn't normally think to try Barefoot answers strikes again. His shakshuka recipe was delicious with his signature Hampton SP written all over it.

It is not. On Fabulous Five Stars, next we have Rachel Ray, known as the Food Network Sweetheart and she is also best known for her 30 Minute Meal Series, so of course we have Rachel's Classic 30 Minute Meal Book Ray with lots of cute photos of her. trips, that's the Rachel Ray I grew up with, but of course there was a lot of harsh criticism. I read a lot of reviews of this book and after reading them I decided to give it a try, which means they were good. I was very excited when I saw it. I got it, but then I wasn't that excited when I opened it.

I really wanted to see the comfort foods and easy, no-fuss recipes that aren't in this book. the recipe has extravagant ingredients at the end she says thanks for reading have a great day one star, but didn't you read all the reviews that said all the good things about this book? So let's see if this is artistic. we have outside with bacon cheeseburger baked chicken Roasted Ratatouille vegetables balsamic pork tenderloins there are even quite basic spicy chicken tacos they are interesting I don't want them to be too basic and then we have the putina pizza with tomato Olives Capers and anchovy I have never had one pizza so let's try it so let's start by preheating the oven to 425° then in a small skillet over medium heat sauté the garlic and crushed red pepper and extra virgin olive oil Evo also says 2 tablespoons that goes around twice pan is a good tip until the garlic starts to sizzle add the anchovy fillets and use the back of a wooden spoon to help melt the anchovies into the fish sauce Evo is also made from anchovies just saying and like she says the anchovies break up a little add the tomatoes and stir to coat evenly with flavored oil ooh, it smells very garlicky and very Mish with the anchovies, then place the pizza dough in the pan, she actually calls Bobo and I don't know what it is over 90 then sprinkle evenly with the tomato mixture spreading it to the edges so it's like a chunky sauce, don't really add the parsley, capers and olives the same way, run your fingers through the cheese in the sack to fluff it up and then cover the cake with a light layer of cheese up to the edges.

I have to make sure the ingredients at the bottom are still peeking out, which I think they are. I really like this idea this way the cheese will hold everything together. Place the cake in the oven directly on the center rack. It says eight but no more than 12. I'm going to make 10, so it's definitely a flatbread type of pizza. It looks incredible. I'm going to go ahead and cut it all off now, let's try it. It smells super good. like she said, too much cheese will make the crust soggy and in fact the crust is not soggy. m m I was a little skeptical about the tomatoes not being very spicy like traditional pizza sauce was, but this gives it a very tomato flavor and blends very well.

Well, with the colam olives and the salty flavor of the capers and cheese on top, it's the perfect amount. M I'm ready to write my review. I love pasta putanesca, so naturally I knew this version of pizza would be good and it was the perfect book. easy and simple opener I wasn't expecting this all-occasion Rachel Ray cookbook to contain easy comfort foods, but I can't wait to try things like meatball burger melts, you won't be single for a long green pasta with vodka LOL for that title or the Outside in Bacon Cheeseburger and, as a nearly 20-year-old cookbook, it's the most loving way to return to the 2000s, mmm or five stars.

Next I have David Chang, probably the most hated

celebrity

chef right now and he was originally going to do his Momo Fuku cookbook, but I think I'll save that for a different video, so stay tuned and don't forget to subscribe. The back says that the founder of Momo Fuku cooks at home and that mainly means ignoring recipes that use tools like using the microwave and being inspired by his mother to prepare a great dinner quickly sounds quite simple and similar to the current state of his affairs, this book also received a lot of criticism, horrible layout that makes this book unreadable, flipping through it is even difficult. it feels like a disorganized blog, not a cookbook, the colors hurt the eyes and make the text printed in yellow on a white page.

Really, they were obviously trying to be clever, but in my opinion they failed to be artistic and made the book useless besides those recipes. I saw I didn't even have a measure of what star I see what they mean the book is written in a very informal and colloquial style and is conversational it would be good to have the ingredientsarranged in terms of the yellow text most of the recipes are written in black, the tips are written in yellow but it is definitely readable but the worst review of all wastes time, what is the point of a cookbook that Do you have almost no recipes?

Don't mention the microwave in your title if that's not your focus and I'm glad I got this from my library and didn't waste money on this worthless cookbook. A star. Did it say microwave here? It's okay to cook at home or how I learned to stop worrying about recipes and love my microwave. I don't immediately assume it's a microwave cookbook. I can see there are recipes on the stove. I also saw that it had an entire chapter dedicated to the microwave. Things I love in the microwave, which is kind of funny, like I'm a James Beard award-winning chef, but I think the one I'm going to make is Chawan Mushi, basically a Japanese light egg custard steamed in the microwave. microwave.a little challenging in a microwave safe bowl combine three eggs, a little over half a cup of Dashi or chicken broth seasoned with some type of umami ingredient like hondashi MSG or mushroom powder and chop the scallion use a chopstick to mix everything until the mixture is uniform, it's all in the wrist.

You probably have too many air bubbles in there but that's okay, cover tightly making sure there's no room for air to escape and cook until set about 12 minutes at 30 to 40% power, cover with additional sliced ​​gallons to eat. put it hot or let it cool and eat it cold, so the gray stuff you see here at the top is coming from the Umami powder, so the texture looks quite silky and creamy here. In fact, I'm quite surprised that the texture is somewhere in between like soft tofu. and you know those steamed custard eggs that you get at the BBQ with cream, but I think it's funny how he kind of has a backup here, experiment a little bit in your microwave and find the perfect ratio in case it doesn't work.

This book was an interesting read and definitely had an unconventional layout, but it forces the reader to read the recipe carefully before trying it. I guess you could say efficient, but the way a guy like that explains things, lots of microwave recipes and I even made eggs in the microwave. It didn't explode and looked pretty good. I'll be sure to add some crispy Lan ma chilli on top next time five stars we finally get Jamie Oliver, probably one of the most unfairly hated

celebrity

chefs on the internet. I know why, but today I'm going to review the latest One Pan Wonders Easy Cookbook.

I myself am not familiar with his recipes, but I know that he is quite popular in England, since his food must be good for him to be so popular or famous. I really tried hard to like this book. This is the first time I have bought a Jamie Oliver book. Although I've watched your shows for years, I've tried a handful of different recipes here and each one of them has been It's disappointing to also point out that cooking a big piece of meat right on the shelf of your oven doesn't mean it's a one-pot meal. single pan that is now a frying pan and I need to clean my entire oven, so no thanks, there are too many. variations of the same dish I didn't need five shakshuka recipes and 15 recipes with fresh lasagna sheets.

I found the modra dumplings to be inventive, but in practice the rice was incredibly bland because there were no seasonings or flavors to soak in. I went in and the suggestion was four whole chiles, but I ended up throwing the chiles in the trash instead of putting them on my plate because they were unpleasantly spicy with the bland rice. I guess it means throwing them away, making the skin peel and not hydrate, quite the opposite. I don't even know what he was referring to. I had never heard of some ingredients. Recipes that were not at all attractive or useful.

A star. It's not useful to me. A star. I guess, for the most part, they just weren't interested in the recipes, a lot of these recipes. I think it's pretty good, but the one we're going to try today is the madra seasoned jumbo dumplings, as she mentioned, it's a really soft rice, we're going to find out we're going to preheat the oven to 400° and then rub a baking dish with some. of olive oil, then we'll drain the lentils well and then puree them with ground lamb curry paste and a pinch of sea salt and black pepper until very well blended, so for the curry paste ask for majra curry and that's probably be really popular in England, but here in the United States I was able to find Maas Curry SAU, which is not the same as the past, the past is double concentrated, so if you are making this recipe, be sure to look for the past where it is infused.

It has a lot of flavor, something the reviewer said was missing, and is super aromatic. I like how he says to smash them all together. I'll just do it with my hands, divide them equally into six giant ball shapes, and then sit them down. prick the pan and add four red chilies and roast for 20 minutes now we are going to remove the pan from the oven and take the chilies out for a moment sprinkle the rice around the balls pour 2 cups of boiling water and put in frozen spinach, so it's really interesting that the meatballs didn't have any binding like eggs or breadcrumbs, place the chiles back on top, cover tightly with foil and return to the oven for 20 minutes, take out the pan, lift the foil and use a fork to mix the spinach with the rice, it's actually a little thick so I'm a little worried, pick it up and return to the oven for the last 20 minutes or until the rice is fluffy, now let's uncover the pan.

Fluff quite well, brush the top of each meatball with 1 teaspoon mango chutney. Mango chutney is like chilli jam, fluff the rice and spinach again, season to perfection and finally slice and sprinkle over some cooked chilli to taste, serve with dollops of yogurt and extra mango chutney if you like, let's see if the rice is really soft. You're supposed to serve it with some yogurt. It's actually quite tasty and a little spicy from all that chili. I am very curious to know that the meatballs are moist. He likes. chilli jam and chutney. I don't know if it's lamb, but it's not dry.

The lentils get the creamy texture and it's actually quite nice. The curry paste definitely gives it a spicy kick and I'm not saying it's hot, spicy or aromatic. spicy and it's very tasty the yogurt helps cool it down the chutney gives you sweetness I think I'm ready for my review poor Jamie Oliver gets so much hate on the internet he made MA curry meatballs in a pan in the oven and it was a hit. He was afraid there would be too much spinach, but he cooked it with the rice and it was perfect. The rice and dumplings were very tasty and my oven actually stayed clean.

I found a few other recipes I want to try, like the lemongrass one. The green chicken shakshuka looks interesting and I love their lasagna sheet pasta hack, a good five star hack, but if you like this video check out my one star YouTuber recipe video and let me know what you think also.