Author(s): Paul Gayler
This collection covers every culinary eventuality from breakfast to dinner, starter to dessert. There are recipes for the vegetarian, the weight-conscious, the sweet tooth, the gourmet enthusiast, and the novice cook. Scattered throughout the seven chapters are tips and shortcuts.
Paul Gayler has worked in some of the most respected London restaurants including a period as Anton Mosimann's deputy at The Dorchester and as Head Chef at the fashionable Inigo Jones. He is one of the UK's leading chefs, and within two years of The Lanesborough's opening, it was awarded four rosettes by the AA - a tribute to Gayler's ability as its executive chef. He is author of several books, including A Passion for Cheese (shortlisted for an Andre Simon Award), A Passion for Vegetables (winner of the 1999 Guild of Food Writers Cookery Book of the Year) and Raising the Heat.