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Paul Gayler is a sometimes-protégé of Anton Mosimann and is now head chef at the Lanesborough Hotel in London. He has worked in Indian and Chinese restaurants and is also something of a celebrity chef, with a couple of previous books, as well as television appearances, under his belt. The recipes in his <i>Ultimate Vegetarian Cookbook</i>, which include eggs and dairy products, are as cosmopolitan as you would expect from such a pedigree and are intended to make the reader "change the way you think about vegetarian cookery." Typical of his approach are starters such as Goat's Cheese Latkes with Beetroot Salsa, a clever reworking of Eastern European flavors, and Oriental Mushroom Sushi Purses. Soups include the irresistible-sounding Lazy Caribbean Soup, a sweet, spiced puree of tropical fruits served with a savory, guacamole-like salsa, and the heartier Smoky Corn Velouté. A "Tarts and Pies" chapter ranges from the delicate Salsify and Wild Mushroom Tart to the more robust Goan Potato, Pea, and Mint Pasties. A pumpkin risotto is transformed with Thai flavors. North American Succotash is embedded in a polenta pudding. Wild Mushroom Stroganoff with Spaetzle combines the mushrooms in their cream sauce with Alsatian spinach noodles. For dessert, Gayler poaches his peaches with saffron, cinnamon, and star anise; his Pink Grapefruit Sorbet is flavored with rosewater; and his chocolate tart gets an unexpected charge from a dash of chili oil. An imaginative, beautifully presented collection of recipes. <i>--Robin Davidson, Amazon.co.uk</i>
Acquisto del libro
The Ultimate Vegetarian Cookbook, Paul Gayler
- Lingua
- Pubblicato
- 1999
- Rilegatura
- (Copertina rigida)
Metodi di pagamento
Ancora nessuna valutazione.
- Titolo
- The Ultimate Vegetarian Cookbook
- Lingua
- Inglese
- Autori
- Paul Gayler
- Editore
- Dorling Kindersley H/B
- Pubblicato
- 1999
- Formato
- Copertina rigida
- Pagine
- 168
- ISBN10
- 0751306630
- ISBN13
- 9780751306637
- Serie
- Descrizione
- Paul Gayler is a sometimes-protégé of Anton Mosimann and is now head chef at the Lanesborough Hotel in London. He has worked in Indian and Chinese restaurants and is also something of a celebrity chef, with a couple of previous books, as well as television appearances, under his belt. The recipes in his <i>Ultimate Vegetarian Cookbook</i>, which include eggs and dairy products, are as cosmopolitan as you would expect from such a pedigree and are intended to make the reader "change the way you think about vegetarian cookery." Typical of his approach are starters such as Goat's Cheese Latkes with Beetroot Salsa, a clever reworking of Eastern European flavors, and Oriental Mushroom Sushi Purses. Soups include the irresistible-sounding Lazy Caribbean Soup, a sweet, spiced puree of tropical fruits served with a savory, guacamole-like salsa, and the heartier Smoky Corn Velouté. A "Tarts and Pies" chapter ranges from the delicate Salsify and Wild Mushroom Tart to the more robust Goan Potato, Pea, and Mint Pasties. A pumpkin risotto is transformed with Thai flavors. North American Succotash is embedded in a polenta pudding. Wild Mushroom Stroganoff with Spaetzle combines the mushrooms in their cream sauce with Alsatian spinach noodles. For dessert, Gayler poaches his peaches with saffron, cinnamon, and star anise; his Pink Grapefruit Sorbet is flavored with rosewater; and his chocolate tart gets an unexpected charge from a dash of chili oil. An imaginative, beautifully presented collection of recipes. <i>--Robin Davidson, Amazon.co.uk</i>