Sometimes you just cannot beat a salad - easy to prepare, beautiful to behold and delicious to eat. This book gives you a selection of the best, from the refreshing of simple summer meals, to the warm winter salads that bring colour and much-needed vitamins.
Starting with French classics such as mayonnaise, hollandaise and veloute sauces, the author covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a bearnaise.
For many, the idea of making at home the kind of sauces we enjoy in restaurants can be downright scary. But it's a lot easier than you might think: once you understand the various sauce "families" and have mastered a few basic techniques, it will open up the way to making a multitude of different sauces, and even creating your own versions. The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces.
Teaches you how to master the art of making a soup. This book gives you a selection of soups around the world, from the refreshing of simple summer meals, to the warm winter soups that bring colour and much-needed vitamins.
A leading European chef introduces a rich variety of delicious and unusual burger recipes, including dishes made from meat, poultry, fish, and vegetarian ingredients to suit every occasion and appetite, accompanied by information on the history of the burger, guidelines for creating the perfect burger, and tips on herbs, marinades, glazes, and cooking methods.
Renowned chef Paul Gayler treats cheese lovers to a stunning selection of world-class, original ways to cook with their favorite cheeses--with all recipes using fresh ingredients, vibrant flavors, and a generous dash of culinary ingenuity. Full color.
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 good pasta or noodle dish relies on the combination of flavours, whether in time-honoured classics Lasagne al Forno, Pasta Carbonara or adventurous Tagliatelle with Creamy Brie, Baked Smoked Haddock Pasta. This book features a collection of recipes that range from ragu and ravioli to wok fried noodles and Japanese style noodles.
Using simple ingredients, Paul Gayler presents 150 tempting vegetarian recipes, whether it's just for one, a romantic meal, the family or a dinner party.
For many, the idea of making at home the kind of sauces we enjoy in restaurants can be downright scary. But it's a lot easier than you might think: once you understand the various sauce "families" and have mastered a few basic techniques, it will open up the way to making a multitude of different sauces, and even creating your own versions. The book is divided into five geographical regions: France; Europe and the Mediterranean; the Americas; Asia; and the Pacific Rim. There is also a chapter on fusion food, and one on sweet sauces.
Small is beautiful and in this book Paul Gayler celebrates the idea of small-bite dishes that are packed with big flavours. With over 135 simple and quick recipes including Calamari with Chorizo and Salsa Verde, Peruvian Potato Cakes, Bengali Blackened Salmon and Lebanese Chicken Wings, as well as closer-to-home dishes, such as Stilton Fritters, this collection of bite-sized wonders will have you cooking and eating in an exciting new way.
This enticing book not only leaves no aspect of cooking with potatoes untouched, but also leaves no part of the world and no part of dining untouched. From vegetarian breakfasts, to Cuban desserts, you will be amazed at what culinary treats can be made using the humble potato. Paul teaches you the differences between each variety of potato, the importance of storing them correctly and essential kitchen equipment. He then takes you on a culinary journey, starting from Soup, Starters and Salads, moving to Mash, Gnocchi and Dumplings, Gratins, Bakes and Roasts, Sauts, Fritters, Potato Cakes and Chips, ending with Breads, Pancakes and Pies, Main Courses and A Few Sweet Ideas. With delicious recipes such as Sweet Potato Laksa, Mashed Potatoes with Mascarpone and Tomatoes, and the more unusual Roast Tikka Masala Potatoes, Potato, Mozzarella and Salami Pie and the sublimely creative Espresso and Sweet Potato Tart, you will never run out of ideas for potatoes!
A collection of recipes devised by a leading chef and based on nutritional advice, these 100 recipes have been created to tempt your tastebuds and keep your heart healthy. Heart disease is the largest single cause of premature death in the Western world, yet the risk can be reduced by good eating habits. Paul Gayler has used his culinary skills to prove that healthy eating need not mean boring food. The first part of this book explains what causes heart disease - high cholesterol levels, too much fat and salt, too little fibre - and how to reduce risk. He then discusses how to implement good eating habits with the least disruption, for example, how to feed a family, healthy fast food and eating out. Paul recommends good cooking methods - how to give food flavour without using butter, and how to cook meat with as little fat as possible. Recipes are divided into meal types - breakfast, light meals, main courses, soups, salads, snacks, desserts - and include guilt-free dishes such as "Fettuccine and Mussel Salad", "Red Snapper Fillets with Cucumber and Yoghurt Sauce" and "Peach Crepes with Grand Marnier".
From barbecues to fast food chains, there's no denying that the burger is one of the world's most popular foods, but there's much more to the burger than a beef patty in a bun. In Burgers Paul Gayler presents 100 delicious and imaginative burger recipes. From beefburgers with a twist, through Tandoori Lamb Koftas and Smoky Bacon Apple Burger to tasty fish cakes and filling vegetarian options. Divided into five sections - Vegetables, Grains and Pulses, Poultry and Game, Fish and Shellfish, and Meat - there's a burger to suit every taste and occasion.
This title provides a collection that covers every culinary eventuality from breakfast to dinner, starter to dessert. There are recipes for the vegetarian, the weight-conscious, the sweet tooth, the gourmet enthusiast, and the novice cook. Scattered throughout the seven chapters are tips, shortcuts and special potato features which showcase Paul Gayler's extensive knowledge and inventiveness. A comprehensive introduction, including a chart of popular potato varities and what they are good for, guides the reader through choosing the right potato, to buying, storing and preparing.
Understanding flavour and flavouring can make all the difference between an average meal and an extraordinary taste sensation. In this collection, Gayler gathers together 25 of his favourite individual flavours. From bitter-sweet lavender and saccharine molasses to tangy lemongrass and smoked paprika, each is shown off at its best and most piquant. Exploring their versatility and the transformation that they effect on other ingredients, Gayler places them in a variety of contexts - be it desserts, breads, soups or curries. The results are sometimes unexpected, but always delicious and imaginative.
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