I Tested 1-Star CELEBRITY CHEF Recipes ⭐️

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00:00 intro
00:19 gordon ramsay
04:30 ina garten
08:33 rachael ray
12:10 david chang
15:30 jamie oliver

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today I’m testing onear reviews from
some of the world’s most famous chefs as
a cookbook author myself onear reviews
are usually an accurate and can feel
pretty harsh and as the video goes on
the reviews are going to get worse and
worse so we’ll test these recipes and if
they’re proven wrong I have to leave an
honest five-star review we’re kicking
the video off with Uncle Gordon Ramsay
he’s a beloved internet chef but also
scares the crap out of everyone on his
TV show Hell’s Kitchen I think he’s
probably a teddy bear at heart but the
on our review had the audacity to say ke
step 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 for the Moroccan
chicken they left out the step where
chicken is pan fried on the stove for a
while before it’s roasted I noticed and
questioned this to followed the recipe
exactly as written sure enough the
chicken was raw a new cook would have
missed this and the diners would get
really sick from eating raw chicken
Ramsey is cashing on his television
present but sadly the publisher isn’t
proofing these recipes there are a lot
of good recipes out there I’m staying
away from this guy one star I mean I
definitely don’t want to get sick
preheat the oven to
425° then wash the baby carrots cutting
any larger ones in half lengthwise place
in a large roasting pan with the onions
with the instructions saying red onions
cut into eight wedges drizzle with 1
tbsp of olive oil and sprinkle over 1
tbsp of Ross El hanut until until evenly
coated I had no idea what that was
basically cumin cloves Cayenne Ginger
it’s a combo of the usual spices smells
very warm and earthy I really excited
for this recipe just hope I don’t get
sick place in the oven for 10 minutes
next pour chicken stock into a small Pan
place over medium high heat and bring to
a boil put the couscous into a bowl with
a little bit of salt and pepper pour the
hot stock over it cover it with plastic
wrap and set aside to absorb the liquid
okay now we have to score the chicken
skin with a sharp knife okay so I can
actually see where the reviewer might
have been a little bit confused with
this cuz usually in America at least
skin on chicken it comes with bones I
actually had to ask the butcher to
remove the bones because this one just
said skin on it didn’t say bone in then
season with salt and pepper and sprinkle
over half tablespoon of the remaining
Ras elk can then we cut each zucchini
into quarters lengthwise and then into 2
in lengths bring spring the remaining
half tsp of the spice remove the pan
from the oven and add the zucchinis and
chickpeas okay I have to say I pulled
this out of the oven and it smells
amazing super Savory like I can’t wait
to eat this place the chicken breast on
top and drizzle the remaining 1 tbsp of
olive oil add water to the bottom of the
pan and return to the oven on high shelf
for 15 minutes meanwhile uncover the
couscous and fluff it up with a fork I
never knew how easy it was to make
couscous stir in the the cilantro then
add lemon juice salt and pepper to taste
so fluffy I’m going to give this a try
real
quick M after that’s done remove the
roasting pan from the oven all right I
got my thermometer it should register at
165 for chicken it registered at
122.5 now this is where kind of your
judgment comes in if it’s not cooked
definitely put it back in the oven and
cook it longer until it’s cooked chicken
in the UK might just be smaller it
didn’t specify so I’m going to put mine
in for another 5 minutes remove the
roasting pan from the oven oh yeah much
better and sprinkle with pistachio and
rose petals if using bring to the table
and serve straight from the pan this is
such a beautiful and balanced looking
plate and now I got to give everything a
try cook to Perfections get everything
in one
bite M that spice is so good wo but it’s
like earthy and warm you get notes of
cinnamon it’s a little bit spicy and
then with the couscous and the vegetable
it’s just cooked it’s not mushy so you
get that nice little crunch still
definitely making this again now I’m
ready for my review loved the Moroccan
chicken and couscous a super balanced
meal with such interesting flavors would
expect nothing less from Gordon Ramsay
Ross elhan is my new favorite spice also
didn’t get sick I used common sense to
cook the chicken thoroughly five stars
keep watching till the end because we
have another celebrity chef on the brink
of getting cancelled and some of the
worst reviews yet next up we have modern
day Julia Child AA Garten how dare they
say something bad about AA Garten she is
so lovely always cooking for Jeffrey and
that gingerly smile this book is her
cook like a pro she’s tossing vegetables
while smiling for book cover like and
she’s just fabulous not going to lie I
want her life but let’s see what the one
star reviewers had to say buy this book
and get dumped my girlfriend dumped me
right after I bought her this book and
I’m not saying it’s the main reason but
I’m sure it’s not a coincidence one
star I hope I don’t get dumped now
through Ina Garten I have learned how to
make a great chocolate pudding cake
baked eggs sophisticated cocktails how
to entertain and set a table she’s a joy
to watch on her cooking show until this
book cook like a pro and I have all her
other books this time around the book is
filled with useless recipes seriously AA
would you really make a celery root and
chickpea puree for your guest I’m a
seasoned cook but I have no idea what
shakshuka is I hesitate to criticize my
cooking Guru so I will agree with
another review who stated that AA Garten
must not have written this book if so I
hope she writes another good one like
all the others in the past sorry but
it’s not a worthwhile book one star so
here’s the said celery root and chickpea
puree um in here she said in the winter
I make a lot of roasted meat I like to
serve something creamy and comforting
with it and there’s nothing wrong with
grape mashed potatoes but this is a
great alternative with the exception of
the Italian parmesan cheese and a good
stock this could be a good vegan
alternative but she also states that she
has no idea what a shakshuka is so let’s
make that it’s basically eggs poached in
a tomato sauce uh with peppers and
onions and it originated from Northern
Africa as she said let’s just imagine
this as a Hampton Style shakshuka so we
start by preheating the oven to
375° then we’re going to heat the oil in
a large 12in ovenproof sauté pan over
medium heat there was a lot of chopping
involved we had to chop up onions fennel
bell pepper Pano and jalapeno pepper
going to dump that all into 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 Brown stir in the garlic and
paprika and cook for 1 minute ooh the
addition of a smoked Papa just gave it
such a Savory delicious Aroma next we’re
going to add a can of diced tomatoes Dr
Tomatoes 2 taspo of salt and 1 teaspoon
of black pepper bring it all to a boil
lower the heat and simmer for 15 minutes
until the sauce thickens stirring
occasionally off the heat we’ll
carefully break the eggs in one at a
time into a small bowl and slide them
into the vegetable mixture crumble the
Fetter around the eggs sprinkle it with
more salt and pepper and then we bake it
off for 15 to 20 minutes until the egg
whites are firm but the yolks are still
running this is so beautiful already and
I’m going to put my timer at 10 minutes
I thought I knew better than AA but I
actually don’t I don’t claim to be a pro
I thought it would only take 10 minutes
it actually took 13 to 14 to look like
this with the whites fully set so the
lady was right sprinkle with parsley and
serve from the pan with some PE bread
got to make sure I get the whole egg in
there
unbroken ooh
creamy the feta adds like this nice
saltiness to it the eggs me are
perfectly cooked the vegetables are very
tender and the hint of fennel in there
gives it this interesting anasty taste
to it that I actually really enjoy I’m
ready to write my review I love it when
AA cooks for Jeffrey and I also love how
she takes something really ordinary and
makes it really special the secret
ingredient is always love I have a few
of her books and they’re very easy to
follow using ingredients I normally
wouldn’t think to try the Barefoot
contesta strikes again her shakshuka
recipe was delicious with her signature
Hampton SP written all over it isn’t it
Fabulous Five Stars next up we have
Rachel Ray who was known as Food Network
sweetheart and she’s also best known for
her 30 minute meals Series so of course
we have classic Rachel Ray’s 30 minute
meals book with a lot of cute photos
from her show her travels that’s the
Rachel Ray I grew up with but of course
there were many harsh critics I read a
lot of the reviews for this book and
after reading them I decided to give it
a try so that means they were good I was
so excited when it arrived but then I
was not so excited when I opened it I
was very much looking forward to the
Comfort foods and easy no fuss recipes
not in this book folks Putin esca Pizza
tomato Olive Caper and anchovy ick these
recipes are all Arty fartsy each and
every recipe has just off-the-wall
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 artsy fartsy we
have outside in bacon cheeseburger
chicken in the oven roasted Ratatouille
vegetables balsamic pork tenderloins
there’s even spicy chicken tacos pretty
basic they’re interesting I don’t want
them to be too basic and then we have
the putina pizza with tomato Olive
Capers and anchovy I’ve never had a
pizza so let’s give it a try so we’re
going to start by preheating the oven to
425° then in a small Skillet over medium
heat sauté garlic and crushed red pepper
and Evo extra virgin olive oil also says
2 tablespoons which is twice around the
pan it’s a good tip until the garlic
begins to sizzle add anchovie filets and
use the back of a wooden spoon to help
melt the anchovies into the Evo fish
sauce is also made from anchovies just
saying and like she says the anchovies
do break up quite a bit add tomatoes and
stir to coat evenly with flavored oil
ooh it smells really garlicky and very
Mish with the anchovies next place pizza
crust on the pan she actually calls for
Bobo and I don’t know what is more ’90s
than that then sprinkle evenly with
tomato mixture spreading it into the
edges so it’s like a chunky sauce not
really add the parsley Capers and olives
in the same manner run your fingers
through the cheese in the sack to fluff
it up then cover the pie with a light
layer of the cheese right to the edges I
got to make sure that the ingredients at
the bottom still peek out which I think
it does I actually like this idea this
way the cheese will hold everything down
Place pie in oven directly on center
rack she says eight but no more than 12
I’m going to do
10 all right so this is definitely a
flatbread pizza type this looks
incredible I’m going to go ahead and cut
it all right now let’s give it a try it
smells super good just like she said too
much cheese will make the crust soggy
and the crust indeed is not soggy m m I
was a little skeptical about the
tomatoes not being very Saucy the way
that traditional pizza sauce was but
this gives it a very tomatoey flavor and
it Blends really well with the colam
olives and the brininess of the Capers
and the cheese on top is just the
perfect amount M I’m ready to write my
review I love putanesca pasta so
naturally I knew this pizza version
would be good and it was the perfect
book opener easy and simple I didn’t
expect this Rachel Ray All Occasion
cookbook to contain easy Comfort foods
but I can’t wait to try things like
meatball patty melt you won’t be single
for a long vodka green pasta LOL to that
title or the outside in bacon
cheeseburger and as an almost
20-year-old cookbook it’s the most
loving way to throw back to the 2000s
yum o five stars next up I have David
Chang probably the most hated celebrity
chef at the moment and I originally was
going to do his Momo fuku cookbook but I
think I’m going to save that for a
different video so stay tuned and don’t
forget to subscribe the back says the
founder of momo fuku Cooks at home and
that means mostly ignoring recipes using
tools like the microwave and taking
inspiration from his mom to get a great
dinner done fast sounds pretty simple
enough and similar to the current state
of his Affairs this book was also met
with a lot of criticism horrible layout
that makes this book unreadable skimming
around is even hard it feels like an
unorganized blog not a cookbook the
colors hurt the eyes and make certain
text allei yellow print on a white page
really they were obviously trying to be
clever but failed to be artistic in my
opinion and made the book useless
besides that recipes I saw didn’t even
have measurement what one
star I see what they mean the book is
written in a very casual and colloquial
style and it’s conversational it would
be nice to have the ingredients laid out
in terms of the yellow text most of the
recipes are written in Black the tips
are written in yellow but it’s
definitely legible but the worst review
of all waste of time what is the point
of a cookbook with almost no recipes
don’t mention microwave in your title if
that’s not your focus and I’m glad I got
this through my library and didn’t waste
money on this worthless cookbook one
star did it say microwave on here okay
cooking at home or how I learned to stop
worrying about recipes and love my
microwave I don’t immediately assume
that it’s a microwave cookbook I can see
that there are recipes on the stove I
also saw that he had a whole chapter
dedicated to the microwave things I love
to microwave which it’s kind of funny
from like a James Beard awarded chef but
I think the one that I’m going to make
is the chawan Mushi basically a Japanese
light steamed egg custard in the
microwave this is going to be a little
bit challenging in a microwave safe Bowl
combine three eggs a little over half a
cup of Dashi or chicken broth that’s
been seasoned with some kind of umami
ingredient such as hondashi MSG or
mushroom powder and slice scallion use
chopstick to mix everything together
until the mixture is uniform it’s all in
the wrist I probably got 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 top with
extra sliced gallions eat it warm or let
it chill and eat it cold so the gray
stuff that you see on top here was from
the Umami powder so the texture does
look pretty silky smooth and custardy
here I’m actually quite surprised the
texture is somewhere between like soft
tofu and you know those steamed custard
eggs that you get at cream barbecue but
I think it’s funny how he has like kind
of a back back up here do some
experimentation in your microwave and
come up with your perfect ratio in case
it doesn’t work out this book was an
interesting read and definitely had an
unconventional layout but forces the
reader to thoroughly read through the
recipe before attempting I guess you
could say efficient but such a guy’s way
of explaining things plenty of
microwavable recipes and I even made
eggs in the microwave it didn’t explode
and turned out pretty good I’ll just be
sure to add some Lan ma chili crunch on
top next time five stars
finally we have Jamie Oliver probably
one of the most unfairly hated celebrity
chefs on the internet I don’t know why
but today I’m going to be reviewing his
latest simple one pan wonders cookbook I
myself am not familiar with his recipes
but I know he’s quite popular in England
like his food must be good in order for
him to be this popular or famous I
really tried hard to like this book this
is the first time I’ve bought a Jamie
Oliver book although I’ve watched his
programs for years I’ve now tried a
handful of different recipes in here and
every single one of them has been a
disappointment also just to point out
cooking a big piece of meat directly on
the Shelf in your oven does not mean
it’s a one pan meal that is now a pan
and my whole oven I need to clean so no
thank you there are far too many
variations of the same dish I didn’t
need five shakshuka recipes and 15
recipes using fresh lasagna sheets I
found the modra’s meatballs were
inventive but then in practice the rice
was in incredibly Bland because there
wasn’t any seasoning or flavors for it
to soak in and the suggestion was four
whole chilies but I ended up just
binning the chilies rather than putting
them on my plate because they were an
unpleasant heat with Bland rice binning
I guess it means throw away make skin
peel didn’t hydrate just the opposite I
don’t even know what she was referring
to never heard of some ingredients not
at all appealing or useful recipes one
star no useful to me one star I guess
for the most part they just didn’t care
for the recipes a lot of these recipes
look pretty good to me but the one that
we’re going to attempt today is the
giant madra spiced meatballs like she
mentioned is that Rice really Bland
we’ll find out preheat the oven to 400°
then rub a roasting pan with a little
bit of olive oil we’ll then drain the
lentils well then scrunch it with ground
lamb curry paste and a pinch of sea salt
and black pepper until they’re really
well mixed so for the curry paste he
calls for majra curry and that probably
is really popular in England but here in
the states I was able to find Maas Curry
SAU which is not the same as the past
the past is like doubly trip as
concentrated so if you’re making this
recipe make sure you look for the past
where it infuses it with a lot of flavor
something the reviewer said was
lacking and it’s super aromatic I like
how he says to scrunch them all together
I’m just going to do it with my hands
equally divide them into six shape into
giant balls then sit them in the pan
prick and add four red chilies and roast
for 20 minutes now we’re going to remove
the pan from the oven and take the
chilies out for a moment sprinkle the
rice around the balls pour in 2 cups of
boiling water and poke in frozen spinach
so it’s really interesting that the
meatballs didn’t have any binding like
eggs or like breadcrumbs in there place
the chilies back on top cover tightly
with aluminum foil and return to the
oven for 20 minutes pull out the pan
lift up the foil and use a fork to stir
the spinach into the rice it’s actually
kind of soupy so I’m a little bit
worried recover and return to the oven
for a final 20 minutes or until the rice
is Fluffy now we’re going to uncover the
pan wow and fluff up pretty good brush
the top of each meatball with 1 teaspoon
of mango chutney mango chutney is just
like chili jam fluff up the rice and
spinach again season to Perfection then
finally slice and sprinkle over some of
the cooked chili to taste serve with
dollops of yogurt and extra mango
chutney if you like let’s see if the
rice is really Bland you’re supposed to
serve it with some yogurt it’s actually
quite flavorful and a little spicy from
all that chili I am very curious about
the meatballs being moist he likes his
chili jam and Chutney I don’t know if
it’s lamb but it’s not dry you get the
creamy texture from the lentils and it’s
actually quite nice the curry paste
definitely gives it like a spicy kick
and I’m not saying like heat spice like
aromatic spice and it’s very flavorful
the yogurt helps to 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 in internet
made the MA’s Curry meatballs in one pan
in the oven and it was a hit I was
scared there would be too much spinach
but it cooked down with the rice and was
perfect the rice and meatballs were so
flavorful and my oven did in fact remain
clean I found a few other recipes I want
to try like the lemongrass chicken green
shakshuka looks interesting and his
lasagna sheet pasta hack love me a good
hack five stars but if you like this
video go check out my one star YouTuber
recipe video and let me know what you
think there too