by Paul Gayler
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The World in Bite Size: Tapas, Mezze and Other Tasty Morsels by Paul Gayler |
by Paul Gayler
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by Paul Gayler
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by Paul Gayler
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If anyone can make cabbage and beetroot glamorous, its Gayler, executive chef of London's five-star Lanesborough Hotel. With the help of photographer Gus Filgate, once-humble vegetables take a starring role in this collection of recipes from around the world - although fish takes a supporting role in some dishes. Potatoes are enrobed in sensuous warm pesto, aubergines scented with coconut and spiced with chilli, baby turnips glisten with a cider glaze. Fabulous ideas for turning the side order into the main event. (Kirkus UK)
Catriona Howatson, Daily Telegraph, Feb 2003
spectacular... Gayler is brilliantly original. A fascinating book. --This text refers to the Paperback edition.
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If anyone can make cabbage and beetroot glamorous, its Gayler, executive chef of London's five-star Lanesborough Hotel. With the help of photographer Gus Filgate, once-humble vegetables take a starring role in this collection of recipes from around the world - although fish takes a supporting role in some dishes. Potatoes are enrobed in sensuous warm pesto, aubergines scented with coconut and spiced with chilli, baby turnips glisten with a cider glaze. Fabulous ideas for turning the side order into the main event. (Kirkus UK)
Catriona Howatson, Daily Telegraph, Feb 2003
spectacular... Gayler is brilliantly original. A fascinating book. --This text refers to the Paperback edition.
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