From the Ultimate Burger to the Southwest Red-Bean Burger
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|Format: ||Hardcover, 64 pages|
|Other Information: ||Illustrated|
|Published In: ||United Kingdom, 01 August 2014|
The burger' s timeless appeal lies in its simplicity. A well-made burger can transcend the sum of its parts to become truly sublime. Paul Gayler, Executive Chef at The Lanesborough Hotel London, has turned it into a gourmet treat. Sweeping away the enduring perception of burgers as merely a fast-food staple, Paul Gayler allows everyone to bring gourmet cooking into their own kitchen - whether for a sophisticated dinner party or a low-key barbecue. With its iconic status assured for more than a century as America' s staple convenience food, the burger has been enjoying a healthy revival of late - thanks to its mainstay of a few quality ingredients, cooked quickly and served up as fresh as can be. A succulent home-made burger makes the perfect meal: nutritious, filling and portable, it combines a host of flavours that tantalise the taste buds. In this serving of Burgers, Paul Gayler presents his favourite 25 burger recipes. As well as the expected Ultimate burger with ` the works' , there' s a wealth of delicious and imaginative offerings. For carnivores, there' s an eclectic mix and not just beef: choose, for instance, from a Caribbean pork burger, Smoked chicken cobb burger, Tandoori lamb burger or Turkey BLT burger stack. Vegetarians and fish eaters can enjoy a Feta club burger, Southwest red bean burger, Lebanese kibbeh burger or Jumbo prawn burger, among others. There really is a burger for everyone. 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.
About the Author
Paul Gayler is well known as Executive Chef at the prestigious London hotel The Lanesborough on Hyde Park where he leads a team of 35 chefs and oversees a restaurant seating 100 as well as six banqueting rooms. He has 20 years' experience in some of the most respected kitchens and restaurants in Europe. As well as having made many appearances on British TV, including This Morning and his own 13-part series entitled The Green Gourmet, Paul now also has over 20 cookery books to his name, including four titles for Jacqui Small: Steak, World Breads, Burgers and Sausages. His books have sold over 500,000 copies worldwide and have been translated into ten languages. Paul has also won The Guild of Food Writers' Cookery Book of the Year and has been nominated for a prestigious Andre Simon Award. His latest titles, Sausages has been nominated for a prestigious World Gourmand Award for a single subject book. Paul somehow also manages to find time to act as a consultant to a number of food companies where he advises on product development and innovation. He also judges up-and-coming young chefs and demonstrates his cooking skills at culinary exhibitions throughout Britain and overseas in locations such as Dubai and Singapore. He describes himself as an eternal apprentice, which is his way of saying that he is constantly learning, always developing and perfecting his art. He calls his style `Eurasian', which is a base of European techniques with flavours of the Orient. He has worked in both Chinese and Indian restaurants and spent a short period in Singapore furthering his understanding of the methods of spicing. He is well known as one of the first chefs in London to create specifically catered dishes for vegetarians on both the a la carte and special vegetarian menus at The Lanesborough.
"The book I have been waiting for." a James Martin" "The book I have been waiting for." a James Martin"
13.46 x 16 x 2.79 centimetres (0.30 kg)|
15+ years |