Little Book of Ice Creams and Sorbets Paul Gayler
- Web Price: £6.39
- RRP: £7.99
-
- ISBN:
- 9781856268431
- Format:
- Hardback
- Size:
- 200 x 160 x 16mm
- Pages:
- 112
- Published:
- 16 Apr 2009
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Sometimes you just cannot beat a frozen sweet treat – popular with all the family, beautiful to behold and delicious to eat, especially when it's home-made! Paul Gayler gives you his personal selection of the very best, from the rich and popular classics, to the delicate, refined and refreshing. Here is a collection with something for everyone. It includes a step-by-step guide and stunning photography on how to produce the perfect ice creams and sorbets either by hand or machine. Each recipe highlights the importance of choosing the most decadent ingredients in order to produce perfect classics, such as Fudge Brownie Ice Cream, Rich Chocolate Ice Cream and new and exotic flavours, such as Sweetcorn Ice Cream, Goat's Cheese Ice Cream, or lighter, more delicate combinations such as Fennel Sorbet, Coconut Milk, Yogurt and Red Chilli Sorbet. The book also includes a selection of sauces and unique serving suggestions, which complete Paul Gayler's ice cream-making masterclass.
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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.