About this item
Tapping into the global contemporary style of cuisine for which he is so well-known, Paul Gayler, Executive Chef de Cuisine at The Lanesborough hotel in London, chooses 25 of his favourite burger recipes. Including a selection of meat, fish and vegetarian recipes, this collection offers something for everyone, from classic favourites such as the Ultimate Burger with 'the works' and the Wolseley hamburger, to mouth-watering, new recipes such as the Caribbean pork burger and Walnut, Courgette and Millet burger. Also included are recipes for delicious sauces and other 'extras' to complement each dish. Each recipe is easy-to-follow and accompanied by a beautiful photograph.
About the Author
Paul Gayler began his passion for good food at the tender age of 12 whileassisting his mother with their family-owned catering business. By the ageof 16 he attended a catering school where he passed with the highest honors.He later honed his career working in some of Britain's finest restaurantsand hotels, as well as a short period in France.In 1982, he left the Dorchester in London, and took up the position of headchef at one of London's most famous restaurant "Inigo Jones" where he gainedan enviable reputation as a pioneer for haute "Vegetarian Cuisine."Frustrated by the lack of interest and imagination shown by many chefs inthe preparation of vegetable and vegetarian dishes, he introduced "MenuPotager," a seven-course gourmet-inspired vegetarian menu. To this day Paulremains the leader of imaginative vegetarian food in the world.In 1991, Paul was invited to head up the team of the newly openedLanesborough on Hyde Park, in the heart of London. Over the years the hotelhas become a member of the prestigious St. Regis group and has become one ofthe most exclusive hotels in the world. Paul remains to this day theculinary genius, overseeing all food preparation in the hotel with a brigadeof 40 chefs all dedicated to producing great food.Although Paul himself does not like his food to be labelled, he wouldprobably describe his cuisine as "Global Contemporary," a careful blendingof flavors, while retaining classical disciplines learnt over many years. Hebelieves there are only two real cooking styles<bad cooking, and goodcooking. Visit him online at www.paulgayler.com
