A collection of over 100 sophisticated vegetarian recipes using ingredients from around the world which include smoky grilled peppers, piquant olives and black beans, warm and golden polenta and aromatic saffron-hued rice. Step-by-step techniques are given.
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 styles
