Burgers: From Barbecue Ranch Burger to Miso Salmon Burger - Couverture souple

Gayler, Paul

Couverture souple

ISBN 10 : 1906417261 ISBN 13 : 9781906417260

Editeur : Jacqui Small, 2009

Synopsis

As with all brilliant ideas, the burger’ s timeless appeal lies in its simplicity. A well-made burger can transcend the sum of its parts to become truly sublime. Now Paul Gayler, Executive Chef at the Laneborough Hotel, has turned it into a gourmet treat, making the burger as appropriate for a refined dinner party as a low-key barbecue.

With its roots buried deep in northern Europe, and its iconic status assured for over a century as America’ s staple convenience food, the burger enjoying a healthy revival – thanks to its mainstay of a few quality ingredients, cooked quickly and served up as fresh as can be. A succulent homemade burger makes the perfect meal – nutritious, filling and portable, it combines a host of sweet, salty and sour flavours which, together, tantalise the taste buds.

In Burgers, Paul Gayler presents a wealth of delicious and imaginative recipes. Divided into Classic Beef (think Roquefort, guacamole and barbecue sauce accompaniments), More Meat (Tandori lamb, Souvlaki and Caribbean pork varieties), Fish (Miso-basted salmon, Piri-piri tuna and Asian crab burgers), and even Vegetarian (Pumpkin couscous, Walnut, courgette and millet, and Turkistan chickpea) there really is a burger for everyone.

The final chapter of the book is devoted to accompaniments with great ideas for salsas, relishes and dips as well as the different styles of breads that can be substituted for the classic sesame-seeded bun.

Sweeping away the enduring perception of burgers as merely a fast food staple, Paul Gayler’ s excellent book, full of mouthwatering full-colour photos, truly allows you to bring gourmet cooking into your own kitchen.

A propos du livre

À propos de l'auteur

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 André 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.

Détails de l'édition

• Éditeur: Jacqui Small
• Date d'édition: 2009
• Langue: anglais
• ISBN 10: 1906417261
• ISBN 13: 9781906417260
• Reliure: Broché
• Nombre de pages: 144
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible