A Passion for Cheese: 135 Innovative Recipes for Cooking with Cheese [Import] [Hardcover]

PAUL GAYLER (Author)

Product Details

• Hardcover: 192 pages
• Publisher: KYLE CATHIE (1997)
• Language: English
• ISBN-10: 1856262448
• ISBN-13: 978-1856262446
• Product Dimensions: 10 x 8.7 x 0.7 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #4,351,103 in Books (See Top 100 in Books)

More About the Author

Paul Gayler began his passion for good food at the tender age of 12 while
assisting his mother with their family-owned catering business. By the age
of 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 restaurants
and hotels, as well as a short period in France.

In 1982, he left the Dorchester in London, and took up the position of head
chef at one of London's most famous restaurant "Inigo Jones" where he gained
an enviable reputation as a pioneer for haute "Vegetarian Cuisine."
Frustrated by the lack of interest and imagination shown by many chefs in
the preparation of vegetable and vegetarian dishes, he introduced "Menu
Potager," a seven-course gourmet-inspired vegetarian menu. To this day Paul
remains the leader of imaginative vegetarian food in the world.

In 1991, Paul was invited to head up the team of the newly opened
Lanesborough on Hyde Park, in the heart of London. Over the years the hotel
has become a member of the prestigious St. Regis group and has become one of
the most exclusive hotels in the world. Paul remains to this day the
culinary genius, overseeing all food preparation in the hotel with a brigade
of 40 chefs all dedicated to producing great food.

Although Paul himself does not like his food to be labelled, he would
probably describe his cuisine as "Global Contemporary," a careful blending
of flavors, while retaining classical disciplines learnt over many years. He
believes there are only two real cooking stylescooking. Visit him online at www.paulgayler.com

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

4.0 out of 5 stars There is cheese, and then there is everything else., January 3, 2008

By 

Robert P. Beveridge "xterminal" (Lakewood, OH) - See all my reviews
(HALL OF FAME REVIEWER)    (VINE VOICE)    (REAL NAME)   

This review is from: A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese (Paperback)

Paul Gayler, A Passion for Cheese: More than 130 Innovative Ways to Cook with Cheese (St. Martin's, 1997)

Some people believe that movable type is the greatest invention of all time. Others believe it to be the incandescent bulb. Me, I think they're wrong. The greatest invention of all time? Cheese. Milk and bacteria. And oh so tasty.

There are myriad things one can do with cheese, and you probably haven't thought of them all. Enter Paul Gayler, a British cheese expert, who comes up with some of those you haven't thought of yet. Sure, there are some classic recipes, although Gayler puts a twist on each, but it's the way-out-there stuff that's the reason you want this book. Cheese ice cream? Sensational! Fish and cheese, that longstanding pairing gaffe? Sure you can do it. Desserts that go beyond (sometimes far beyond) the usual ricotta, mascarpone, and cream cheese? You know it.

Cheese, wonder that you are, you can do almost anything, and one does not require either movable type or incandescent light to enjoy you-- though they sometimes help. Highly recommended. ****

1 of 1 people found the following review helpful:

3.0 out of 5 stars A Passion for Cheese, August 4, 2009

By 

Mary C. Johnston (Denver Colorado) - See all my reviews
(REAL NAME)   

This review is from: A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese (Hardcover)

Well written, loved the Cannellini Bean Soup with Fontina Gremolata. Not to spicy. Perfect balance.

Also had the Twice Roasted Red Peppers with Feta, Capers & Olives. The guests were all over it. Thoughtful recipes easy to make. I would reccomend this book to lovers of cheese

4 of 8 people found the following review helpful:

4.0 out of 5 stars What a Cheesey Book, April 30, 2001

By 

Jonathan (Calgary, Texas) - See all my reviews

This review is from: A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese (Hardcover)

This book is an amazing read and it kept me alive for hours at a time. The author pours herself into the recipes like a pro. I really like all the new ways i can prepare cheese dishs and good hints and helpful facts. I now can come home after a hard days work and enjoy a wonderfully cheesey meal. I really like this book and i have learned many new cheese recipes, new types of cheese and cool ways to eat cheese, including from your nose. I really like cheese strings but my favorite kind is Tibet cheese.