Paul Gayler's Sauce Book 300 World Sauces Made Simple Paul Gayler
- Web Price: £12.79
- RRP: £15.99
- 255 x 225 x 18mm
- 16 Oct 2008
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Paul Gayler shows how to make over 200 sauces from around the world simply and without fuss, while preserving the impeccable balance of flavours that has become his trademark. Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he suggests variations including anchovies, truffles and caviar to enliven the most jaded palate. He then casts his gaze round the world to embrace everything from pesto to Thai ketchup and Creole salsa. The book will also help you to understand the structure of a sauce, so you can see how a Veloute becomes a Sauce Aurore if you add tomato puree and how to add cheese to a Bechamel to make Mornay. With additional serving suggestions and Paul's 'PG Tips', none of us needs ever to reach for the jar again.
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.