This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies.
Tapping into the global contemporary style of cuisine for which he is so well-known, Paul Gayler MBE, former Executive Chef de Cuisine at The Lanesborough hotel in London, chooses 25 of his favourite burger recipes. Including a selection of meat fish and vegetarian recipes, this collection offers something for everyone, from classic favourites such as the Ultimate Burger with 'the works' and the Wolseley hamburger, to mouth-watering, new recipes such as the Caribbean pork burger, the Tandoori lamb burger and the Walnut, Courgette and Millet burger. And where’s a burger without some accompanying fries and sides? All the sides – from classic slaw and ultimate fries to basic mayo and Tabasco ketchup, and much more in terms of relishes, pickles and sauces – are handily grouped together at the back of the book. Whether you're cooking for a sophisticated dinner party or a low-key barbecue, there's a burger here for every occasion.
Imaginative Vegetarian Recipes, with Meat, Poultry and Fish Variations
A collection of over 160 vegetarian recipes accompanied by ideas for non-vegetarian additions.
Sausages are the ultimate comfort food, with over 400 varieties enjoyed worldwide. Paul Gayler, a leading chef, has created a comprehensive guide to this beloved dish. Once seen as a cheap option, today’s sausages boast gourmet ingredients and grace the tables of fine dining establishments. Paul delves into the intriguing history of sausages, revealing surprising facts such as a temporary ban by the Catholic Church in 320 AD and mentions in Homer's Odyssey. He also explores the diverse landscape of modern sausages, detailing the characteristics of fresh, cooked, smoked, and dry varieties, and how to best utilize them. The book celebrates this delicious versatility, featuring a reference chart of global sausage types. Whether frying, grilling, baking, poaching, or braising, Paul shares tips for cooking the perfect sausage and even offers guidance on making traditional sausages from scratch, eliminating the need for supermarket options. The collection includes mouthwatering recipes like Rosticini with Polenta, Merguez and black bean soup, and Tartiflette, organized into categories such as Breakfast Ideas, Hearty Soups, and Oven-baked Dishes. Additionally, there’s a section dedicated to delectable sauces and condiments to enhance your sausage experience.
Offers 100 mouthwatering recipes for vegetarian gourmet food using ingredients and flavours from all around the world. The author is Head Chef at the Lanesborough Hotel and also has an understanding of eastern cooking methods and ingredients.
Pure Vegetarian focuses on creating really delicious vegetarian dishes that will impress and excite your guests. Culinary champion Paul Gayler, has concentrated on creating vegetarian dishes at the prestigious London hotel, The Lanesborough, for over 10 years and this book gives you all his best and most imaginative recipes. With a passion for international flavors he creates wonderful combinations that will broaden your repertoire, whether you're a vegetarian or not, and delight your tastebuds.
Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesn't want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. In addition, Chicken and Other Birds offers a visual tour of the birds, showing their relative sizes and discussing the differences between them, plus a buying guide - what to look for and how much to allow per person - followed by tips on storing and handling uncooked poultry, and step-by-step photos and instructions for preparing a bird before cooking (trussing, French trimming, stuffing and jointing), and for carving or jointing a whole cooked bird. The final chapter, `Perfect Sides and Complements' is a round-up of flavoured butters, marinades, rubs and bastes, stuffings and sauces, chutneys and relishes and, last but not least, the perfect gravy. This beautifully illustrated and comprehensive book is sure to become the classic poultry cookbook that no cook can afford to be without.
A stylish round-up of the world's best food: quick, short and easy recipes, which will help you to create little bites of food to stimulate and excite the palate.
Top chef Paul Gayler presents a celebration of this versatile ingredient, and explores the ways in which it can be used, with modern cheese recipes.
Delicious Step-by-Step Recipes for Successful Home Cooking
Hundreds of recipes and practical step-by-step advice from the world's top chefs show you how to master key techniques, develop new skills and succeed every time * SHAUN HILL on SOUPS * MARCUS WAREING on MEAT * DAN LEPARD on BREAD * ATUL KOCHHAR on INDIAN COOKING * PETER GORDON on SPICES * and MANY MANY MORE * Share their passion, expand your range and enjoy cooking everything - simply.
