A Passion for Vegetables: Simple and Inspired Recipes from Around the Globe by Paul Gayler  (1)
$19.95
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Vegetarian Cookbook (DK Living) by Paul Gayler |
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Editorial Reviews
Amazon.com
Paul Gayler is a sometimes-protégé of Anton Mosimann and is now head chef at the Lanesborough Hotel in London. He has worked in Indian and Chinese restaurants and is also something of a celebrity chef, with a couple of previous books, as well as television appearances, under his belt. The recipes in his Ultimate Vegetarian Cookbook, which include eggs and dairy products, are as cosmopolitan as you would expect from such a pedigree and are intended to make the reader "change the way you think about vegetarian cookery." Typical of his approach are starters such as Goat's Cheese Latkes with Beetroot Salsa, a clever reworking of Eastern European flavors, and Oriental Mushroom Sushi Purses. Soups include the irresistible-sounding Lazy Caribbean Soup, a sweet, spiced puree of tropical fruits served with a savory, guacamole-like salsa, and the heartier Smoky Corn Velouté. A "Tarts and Pies" chapter ranges from the delicate Salsify and Wild Mushroom Tart to the more robust Goan Potato, Pea, and Mint Pasties. A pumpkin risotto is transformed with Thai flavors. North American Succotash is embedded in a polenta pudding. Wild Mushroom Stroganoff with Spaetzle combines the mushrooms in their cream sauce with Alsatian spinach noodles. For dessert, Gayler poaches his peaches with saffron, cinnamon, and star anise; his Pink Grapefruit Sorbet is flavored with rosewater; and his chocolate tart gets an unexpected charge from a dash of chili oil. An imaginative, beautifully presented collection of recipes. --Robin Davidson, Amazon.co.uk
From Publishers Weekly
Currently head chef at the Lanesborough Hotel in London, Gayler (Virtually Vegetarian) determinedly sets out to prove that vegetarianism and haute cuisine "can meet on the same plate." With pizzazz, Gayler presents a visual guide to ingredients, equipment and techniques, recipes and menu planning. His "contemporary vegetarian" approach applies various cooking methods (saut?ing, braising, deep-frying) to a global panoply of ingredients (Asian herbs, Middle Eastern grains, Mexican chiles) and seasonings (olive oils, cooking pastes); he unapologetically uses butter (vs. margarine), cream (vs. yogurt) and chocolate (vs. carob) for depth of flavor. Gayler also enthusiastically explores every conceivable food category, including pies (Salsify & Wild Mushroom Tart), stews (Hungarian Stew with Caraway Dumplings), grains (Lemon Couscous & Chermoula Mushrooms) and desserts (Candied Eggplant & Cardamom Ice Cream). While innovative and creative, a number of Gayler's vegetarian-inspired dishes are time-consuming and dairy rich (Spinach & Cumin Ravioli with Lemon Butter, containing 12 tablespoons butter) or unexpectedly caloric (Mixed Salad Pizza with Roasted Garlic, at a whopping 646 calories per serving). All in all, however, Gayler introduces a vegetarian interpretation that is exciting, compelling and flavorful. BOMC alternate, QPB selection.
Copyright 1999 Reed Business Information, Inc.
See all Editorial Reviews
Paul Gayler is a sometimes-protégé of Anton Mosimann and is now head chef at the Lanesborough Hotel in London. He has worked in Indian and Chinese restaurants and is also something of a celebrity chef, with a couple of previous books, as well as television appearances, under his belt. The recipes in his Ultimate Vegetarian Cookbook, which include eggs and dairy products, are as cosmopolitan as you would expect from such a pedigree and are intended to make the reader "change the way you think about vegetarian cookery." Typical of his approach are starters such as Goat's Cheese Latkes with Beetroot Salsa, a clever reworking of Eastern European flavors, and Oriental Mushroom Sushi Purses. Soups include the irresistible-sounding Lazy Caribbean Soup, a sweet, spiced puree of tropical fruits served with a savory, guacamole-like salsa, and the heartier Smoky Corn Velouté. A "Tarts and Pies" chapter ranges from the delicate Salsify and Wild Mushroom Tart to the more robust Goan Potato, Pea, and Mint Pasties. A pumpkin risotto is transformed with Thai flavors. North American Succotash is embedded in a polenta pudding. Wild Mushroom Stroganoff with Spaetzle combines the mushrooms in their cream sauce with Alsatian spinach noodles. For dessert, Gayler poaches his peaches with saffron, cinnamon, and star anise; his Pink Grapefruit Sorbet is flavored with rosewater; and his chocolate tart gets an unexpected charge from a dash of chili oil. An imaginative, beautifully presented collection of recipes. --Robin Davidson, Amazon.co.uk
From Publishers Weekly
Currently head chef at the Lanesborough Hotel in London, Gayler (Virtually Vegetarian) determinedly sets out to prove that vegetarianism and haute cuisine "can meet on the same plate." With pizzazz, Gayler presents a visual guide to ingredients, equipment and techniques, recipes and menu planning. His "contemporary vegetarian" approach applies various cooking methods (saut?ing, braising, deep-frying) to a global panoply of ingredients (Asian herbs, Middle Eastern grains, Mexican chiles) and seasonings (olive oils, cooking pastes); he unapologetically uses butter (vs. margarine), cream (vs. yogurt) and chocolate (vs. carob) for depth of flavor. Gayler also enthusiastically explores every conceivable food category, including pies (Salsify & Wild Mushroom Tart), stews (Hungarian Stew with Caraway Dumplings), grains (Lemon Couscous & Chermoula Mushrooms) and desserts (Candied Eggplant & Cardamom Ice Cream). While innovative and creative, a number of Gayler's vegetarian-inspired dishes are time-consuming and dairy rich (Spinach & Cumin Ravioli with Lemon Butter, containing 12 tablespoons butter) or unexpectedly caloric (Mixed Salad Pizza with Roasted Garlic, at a whopping 646 calories per serving). All in all, however, Gayler introduces a vegetarian interpretation that is exciting, compelling and flavorful. BOMC alternate, QPB selection.
Copyright 1999 Reed Business Information, Inc.
See all Editorial Reviews
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