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- DescriptionSausages are the ultimate comfort food. They exist, in one form or ather, in most parts of the world. In fact, there are over 400 different varieties globally. Now, Paul Gayler, one of the finest of the new generation of chefs, has compiled the only book of bangers you'll ever need. Once considered the cheap food of the poor, many of today's sausages contain gourmet ingredients and are found on the tables of the world's finest restaurants. They've been a staple for centuries and Paul tells the sometimes surprising, sometimes sizzling history of one of the world's most enduring foodstuffs. Did you kw, for example, that in 320 AD the Catholic Church temporarily banned sausages? Or that they're mentioned in Homer's Odyssey? Paul then brings things bang up to date, as he explores the gloriously varied landscape of today's sausages, explaining the different characters of fresh, cooked, smoked and dry varieties and how best to use them. The book celebrates this delicious diversity and versatility, and features a handy reference chart detailing different types from around the world. Sausages includes an array of mouthwatering recipes, -including Rosticini with Polenta, Merguez and black bean soup and Tartiflette- divided into 'Breakfast Ideas and Light Meals', 'Hearty Soups', 'Salads', 'Pastas & Co', 'Fried and Grilled', 'Oven-baked Dishes' and 'Stovetop Dishes'. There's even a section on the tastiest sauces and condiments to accompany your super sausages. Whether frying, grilling, baking, poaching or braising, Paul reveals how to cook the perfect sausage, as well as showing how to make traditional sausages from scratch. You need never rely on a supermarket again!
- Author BiographyPaul Gayler is well known as Executive Chef at the prestigious London hotel The Lanesborough on Hyde Park where he leads a team of 35 chefs and oversees a restaurant seating 100 as well as six banqueting rooms. He has 20 years' experience in some of the most respected kitchens and restaurants in Europe. As well as having made many appearances on British TV, including This Morning and his own 13-part series entitled The Green Gourmet, Paul now also has over 20 cookery books to his name, including four titles for Jacqui Small: Steak, World Breads, Burgers and Sausages. His books have sold over 500,000 copies worldwide and have been translated into ten languages. Paul has also won The Guild of Food Writers' Cookery Book of the Year and has been nominated for a prestigious Andre Simon Award. His latest titles, Sausages has been nominated for a prestigious World Gourmand Award for a single subject book. Paul somehow also manages to find time to act as a consultant to a number of food companies where he advises on product development and innovation. He also judges up-and-coming young chefs and demonstrates his cooking skills at culinary exhibitions throughout Britain and overseas in locations such as Dubai and Singapore. He describes himself as an eternal apprentice, which is his way of saying that he is constantly learning, always developing and perfecting his art. He calls his style 'Eurasian', which is a base of European techniques with flavours of the Orient. He has worked in both Chinese and Indian restaurants and spent a short period in Singapore furthering his understanding of the methods of spicing. He is well known as one of the first chefs in London to create specifically catered dishes for vegetarians on both the a la carte and special vegetarian menus at The Lanesborough.
- Author(s)Paul Gayler
- PublisherJacqui Small LLP
- Date of Publication01/10/2011
- SubjectFood & Drink: General
- Country of PublicationUnited Kingdom
- ImprintJacqui Small LLP
- Content Note120 colour illustrations
- Width207 mm
- Height232 mm
- Spine23 mm
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