Item description for Flavors: 25 Magical Flavors and Tastes to Transform Your Cooking by Paul Gayler...
Understanding flavor and flavoring can make all the difference between an average meal and an extraordinary taste sensation. Award-winning chef Paul Gayler here presents a collection of restaurant-class recipes that elicits a dazzling variety of tastes and aromas from a list of 25 ingredients including chocolate, lavender, honey, olives and balsamic vinegar, as well as many well-loved herbs and spices. Inspired by his extensive globe-trotting, Paul borrows the bright accents of the world's cuisines to create a unique stamp for his own signature dishes, from Lemongrass Soy Chicken Skewers to Real Vanilla Icecream. Every ingredient is introduced with information about its culinary uses, directions for growing and buying, and emphasis on the versatility of different flavors. Paul also suggests complementary flavors and explains noteworthy combinations to inspire you in your own kitchen. The results are sometimes unexpected but always imaginative and truly delicious.
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Est. Packaging Dimensions: Length: 10.1" Width: 8.5" Height: 0.9" Weight: 2.2 lbs.
Release Date Mar 25, 2005
Publisher Kyle Books
ISBN 1904920144 ISBN13 9781904920144
Availability 0 units.
More About Paul Gayler
Paul Gayler is well known as Executive Chef at London's prestigious hotel, The Lanesborough. He has made many appearances on British TV and now has over 20 cookery books to his name, selling over 500,000 copies worldwide in ten languages.Paul has won The Guild of Food Writers' Cookery Book of the Year, has been nominated for a prestigious AndrS Simon Award and, in 2012, was awarded an MBE as well as the top "Catey" from Caterer and Hotelkeeper -- the equivalent of an Oscar in the hotel business -- for his "outstanding contribution to the hotel industry."Paul also acts as a consultant, advising on product development to a number of food companies. He is the author of Steak (9781903221426) and Burgers (9781906417260), both published by Jacqui Small.