Des recettes végétariennes irrésistibles pour gourmets et pour amateurs de nourriture saine, à réaliser en toute occasion. Plus de 100 recettes alléchantes. Des explications étapes par étape. Des photos qui donnent envie de cuisiner sur le champ. Un ouvrage écrit par Paul Gayler, l'un des chefs contemporains les plus créatifs.
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.
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.
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.
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.
Imaginative Vegetarian Recipes, with Meat, Poultry and Fish Variations
A collection of over 160 vegetarian recipes accompanied by ideas for non-vegetarian additions.
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes. As a whole, the series forms a cookery library ranging from soups to salads, lunches to suppers, risotto to roasts, and cakes to cookies.
A stylish round-up of the world's best food: quick, short and easy recipes, which will help you to create little bites of food to stimulate and excite the palate.
Sausages are the ultimate comfort food. They exist, in one form or another, in most parts of the world. In fact, there are over 400 different varieties globally. Now, Paul Gayler, one of the finest of the new generation of chefs, has compiled the only book of bangers you'll ever need. Once considered the cheap food of the poor, many of today's sausages contain gourmet ingredients and are found on the tables of the world's finest restaurants. They've been a staple for centuries and Paul tells the sometimes surprising, sometimes sizzling history of one of the world's most enduring foodstuffs. Did you know, for example, that in 320 AD the Catholic church temporarily banned sausages? Or that they're mentioned in Homer's Odyssey? Paul then brings bangers bang up to date, as he explores the gloriously varied landscape of today's sausages, explaining the different characters of fresh, cooked, smoked and dry varieties and how best to use them. The book celebrates this delicious diversity and versatility, and features a handy reference chart detailing different types from around the world. Whether frying, grilling, baking, poaching or braising, Paul reveals how to cook the perfect sausage, as well as showing how to make traditional sausages from scratch. You need never relay on a supermarket again! Sausages includes an array of mouthwatering recipes, including Rosticini with Polenta, Merguez and black bean soup, and Tartiflette, divided into Breakfast Ideas and Light Meals, Hearty Soups, Salads, Pastas & Co, Fried and Grilled, Oven-baked Dishes and Stovetop Dishes. There's even a section on the tastiest sauces and condiments to accompany your super sausages
Top chef Paul Gayler presents a celebration of this versatile ingredient, and explores the ways in which it can be used, with modern cheese recipes.
