Paul Gayler's Sauce Book 300 foolproof sauces from hollandaise, hoisin and salsa verde to cranberry, caramel and crème pâtisserie Paul Gayler
- Web Price: £13.59
- RRP: £16.99
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- ISBN:
- 9780857831668
- Format:
- Paperback
- Size:
- 255 x 205 x 14mm
- Pages:
- 224
- Published:
- 10 Jan 2013
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Paul Gayler’s Sauce Book shows how to make 150 sauces simply and without fuss, while preserving the impeccable balance of flavours that has become Paul’s trademark. Starting with French classics such as mayonnaise, hollandaise and velouté sauces, he covers all the basics and then suggests variations such as adding orange to a hollandaise or olives to a béarnaise. In later chapters entitled Europe, the New World, Asia, the Pacific Rim and East meets West he casts his gaze round the world to embrace everything from pesto to Thai ketchup and Creole salsa. There’s also a chapter devoted to sweet sauces. With a chapter on fundamentals such as how to prepare a good-quality stock and ways of thickening a sauce, plus serving suggestions and ‘PG Tips’, Paul Gayler’s Sauce Book means that none of us needs ever to reach for the jar on the supermarket shelf again.
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Paul has been described as ‘brilliantly original’ by the Daily Telegraph and as having ‘a unique way with food’ by Antony Worrall Thompson in the Daily Express
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.