Présentation de l'éditeur :
You don't have to be a vegetarian to enjoy this cuisine, especially when you're presented with such an international array of tastes and flavours. Whether it's exotic combinations or ingenious recipes just using simple, good ingredients these dishes will definitely spice up your repertoire! Chapters on Pre-dinner Finger Food, Starters, Salads, Main Dishes, Pasta and Grains, Pastry, and Desserts allow you to dip into the book for inspiration, whether it's just for one, for a romantic meal, the family or a dinner party. 150 tempting recipes like Celery, Camembert and Prune Tart or Kerala-style Pumpkin Curry with Cinnamon Rice coupled with Paul Gayler's authoritative helping hand will give you the confidence to create impressive and tantalising vegetarian dishes whenever you want.
Présentation de l'éditeur :
The diversity of vegetarian cooking never fails to inspire, particularly in the hands of culinary champion, Paul Gayler, Executive Chef at London's Lanesborough Hotel. From winter treats such as celeriac and salsify to summer's succulent little peas and crisp bulbs of fennel, here the seasonal harvest from all over the world is explored with passion. Renowned for his vegetarian cooking and his creativity with international flavours, Paul Gayler offers recipes that look stunning, taste amazing and really impress your guests. And with his guiding hand and helpful tips you will be cooking exotic dishes with ease, such as Seaweed Daikon Wraps, Naked Spinach Ravioli with Vegetable Arrabiata Sauce and Kerala Pumpkin Curry, before you know it.
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