(Larger Image)
|
A Passion for Vegetables: Simple and Inspired Recipes from Around the Globe
by Paul Gayler
Product Group: Book
Publisher: The Lyons Press (2000-09-01)
ISBN: 1585741639
EAN: 9781585741632
Binding/Media: Hardcover - 180 pages
Edition: 1st
SKU: 00700
Condition: Used: Very Good
Comments: Almost like new, minor edge wear on book boards and dust jacket, pages like new
|
Editorial Reviews
|
Product Description
Here are 150 delicious vegetable recipes--all pictured in glorious full color. A PASSION FOR VEGETABLES is a feast of innovative and sensational recipes from one of the world’s most brilliant chefs. Acclaimed for his creative cuisine, Paul Gayler celebrates the versatility, color, texture, and taste of vegetables in this modern collection. Imaginatively deploying more than sixty different vegetables from across the globe (from Swiss chard to choi sum, Jerusalem artichokes to kohlrabi), he covers every single course, including appetizers and side dishes, including unusual jams, and even some vegetable-inspired desserts. The intricacies of vegetable selection, storage, preparation, and nutritional value are also discussed in detail, and presented alongside over 150 original, inventive recipes and dazzling full-color photographs, making A PASSION FOR VEGETABLES both a stunning visual treat and a undeniable taste sensation. An informative glossary of terms and thorough index is also included to aid the reader.
|
Amazon.com Review
Paul Gayler, executive chef at the Lanesborough Hotel, the U.K.'s five-star hotel for cuisine, started his cooking career in the vegetable section. He has remained enamored and, inspired and "seduced" by the Mediterranean and the Far East, he has amassed a collection of unforgettable recipes with vegetables in the starring roles. A Passion for Vegetables is not, however, a vegetarian cookbook, as there are a few recipes that call for ingredients such as shellfish, sardines, and beef stock, although any of those recipes can be adjusted. "Taste buds are at their sharpest at the beginning of a meal," says Galer, so he offers some of his most exciting recipes right from the start. Potato and Goat's Cheese Soup with White Truffle Oil, Corn Bisque with Cheese and Smoked Bacon, Baked Artichokes with Coddled Eggs Niçoise, and Beefsteak Tomatoes with Sardine and Fennel Risotto are all memorable. Stunning photography convinces you not to skip over recipes such as Pan-Fried Asparagus with New-Season Morels and Mediterranean-Style Fennel. Chapters on main courses, side dishes, and desserts follow. Divided by type (fungi, cabbage, pods and seeds, vegetable fruits, etc.), Galer is creative, enthusiastic, and sometimes downright brilliant with his combinations. Stuffed Artichoke Rosti with Brie, Bacon, and Cumin is shown "cut open ... to reveal an oozing blend of soft cheese and smoky bacon." Marinated and Broiled Teriyaki Shiitakes made with sake, mirin, and garlic are inspired. Baked Eggplants with Samfaina (a type of Spanish ratatouille) are the epitome of comfort food, as is the Thai Coconut-Scented Eggplant with Nam Pla. And Galer doesn't forget dessert. Among them are Fennel and Caramelized Banana Stacks made with phyllo layers, a wonderful, light fennel mousse, and richly caramelized bananas. For the more adventurous, there's Coconut Milk, Yoghurt, and Red Chile Sorbet. Galer is a master chef, but his recipes are clear and easy to follow. The lists of ingredients are not complicated, and he is generous with his tips. From a shortcut to peeling small onions and shallots to the difference between types of potatoes to warnings against adding cream before puréeing, Galer is encouraging, informative, and a pleasure to cook with. --Leora Y. Bloom
|
|
|
|
|