Paul Gayler's Sauce Book by Paul Gayler
Paul Gayler shows how to make over 200 sauces from around the world simply and without fuss, while preserving the impeccable balance of flavours that has become his trademark. Starting with French classics such as mayonnaise, hollandaise and veloute sauces, he suggests variations including anchovies, truffles and caviar to enliven the most jaded palate. He then casts his gaze round the world to embrace everything from pesto to Thai ketchup and Creole salsa. The book will also help you to understand the structure of a sauce, so you can see how a Veloute becomes a Sauce Aurore if you add tomato puree and how to add cheese to a Bechamel to make Mornay. With additional serving suggestions and Paul's 'PG Tips', none of us needs ever to reach for the jar again.
Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London. This is his eighth book for Kyle Cathie; his earlier titles, which include World in Bite Size, Pure Vegetarian, Hot! Hot! Hot! and Flavours of the World, have been translated into 10 languages and sold 500,000 copies worldwide. Paul has appeared on BBC2's Saturday Kitchen and Radio 4's VegTalk, as well as being a judge on ITV's Chef of the Year.
| SKU | Unavailable |
| ISBN 13 | 9781856268004 |
| ISBN 10 | 1856268004 |
| Title | Paul Gayler's Sauce Book |
| Author | Paul Gayler |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Octopus Publishing Group |
| Year published | 2008-10-16 |
| Number of pages | 226 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |