Little Book of Pasta and Noodles Paul Gayler
- Web Price: £6.39
- RRP: £7.99
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- ISBN:
- 9781856268424
- Format:
- Hardback
- Size:
- 200 x 154mm
- Pages:
- 112
- Published:
- 16 Apr 2009
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It can sometimes feel like you've run out of ideas when it comes to pasta and noodles. Once you've cooked Spaghetti Bolognese, Macaroni Cheese and Chicken Chow Mein, you can be left feeling a little uninspired. In comes Paul Gayler, who provides his personal selection of the very best, from old favourites to new, fresh ideas and not forgetting innovative baked pasta dishes that bring colour and much-needed flavour to even the most jaded of palates. A good pasta or noodle dish relies on the combination of flavours, whether in time-honoured classics Lasagne al Forno, Pasta Carbonara or simple supper alternatives like Tagliatelle with Creamy Brie, and Baked Smoked Haddock Pasta. Paul's collection of recipes means you need never worry about knocking up a stunning, healthy, quick meal ever again. Ranging from ragu and ravioli to wok fried noodles and Japanese style noodles, this cookbook is bound to inspire and excite every tastebud.
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Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London since it's startup in 1991. Paul remains to this day the culinary genius, overseeing all food preparation in the hotel with a brigade of 40 chefs all dedicated to producing great food. His titles for Kyle Books include Sauce Book and most recently 'Paul Gayler's Little Book Of' series: Salads, Soups, Pasta and Noodles and Ice Cream and Sorbets. His earlier books included World in Bite Size, Pure Vegetarian, Hot! Hot! Hot! and Flavours, which have been translated into 10 languages and have sold 500,000 copies worldwide. Although Paul himself does not like his food to be labelled, he would probably describe his cuisine as 'Global Contemporary': a careful blending of flavours, whilst retaining classical disciplines learnt over many years. He believes there are only two real cooking styles - bad cooking, and good cooking. Paul has appeared on BBC2’s Saturday Kitchen and Radio 4’s VegTalk, as well as being a judge on ITV’s Chef of the Year.
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