Sausages: Mouthwatering Recipes from Merguez to Mortadella - Rilegato

Gayler, Paul

Rilegato

ISBN 10: 190641758X ISBN 13: 9781906417581

Casa editrice: Jacqui Small, 2011

Riassunto

Sausages are the ultimate comfort food. They exist, in one form or another, in most parts of the world. In fact, there are over 400 different varieties globally. Now, Paul Gayler, one of the finest of the new generation of chefs, has compiled the only book of bangers you'll ever need. Once considered the cheap food of the poor, many of today's sausages contain gourmet ingredients and are found on the tables of the world's finest restaurants. They've been a staple for centuries and Paul tells the sometimes surprising, sometimes sizzling history of one of the world's most enduring foodstuffs. Did you know, for example, that in 320 AD the Catholic Church temporarily banned sausages? Or that they're mentioned in Homer's Odyssey? Paul then brings things bang up to date, as he explores the gloriously varied landscape of today's sausages, explaining the different characters of fresh, cooked, smoked and dry varieties and how best to use them. The book celebrates this delicious diversity and versatility, and features a handy reference chart detailing different types from around the world. Sausages includes an array of mouthwatering recipes, -including Rosticini with Polenta, Merguez and black bean soup and Tartiflette- divided into 'Breakfast Ideas and Light Meals', 'Hearty Soups', 'Salads', 'Pastas & Co', 'Fried and Grilled', 'Oven-baked Dishes' and 'Stovetop Dishes'. There's even a section on the tastiest sauces and condiments to accompany your super sausages. Whether frying, grilling, baking, poaching or braising, Paul reveals how to cook the perfect sausage, as well as showing how to make traditional sausages from scratch. You need never rely on a supermarket again!

Su questo libro

Recensione:

If a sausage recipe is not in Sausages by Paul Gayler, it’s not worth having. This book is a real authority on everything sausage-related.’

(Choice)

'Tome of sensational sausage recipes'

(Sport magazine)

'If you're the ultimate banger connoisseur, then you're in for a treat.'

(Hello magazine)

50 BEST COOKBOOKS OF 2011

(Huffingtonpost.com)

L'autore:

Paul Gayler is executive chef at the prestigious Lanesborough hotel on London s Hyde Park, where he leads a team of 35 chefs and oversees a restaurant seating 100, as well as six banqueting rooms. He has 20 years of experience working in some of the most respected kitchens and restaurants in Europe. He is the author of 9 cookbooks, and has appeared on numerous TV shows.

Su questa edizione

• Editore: Jacqui Small
• Data di pubblicazione: 2011
• ISBN 10: 190641758X
• ISBN 13: 9781906417581
• Rilegatura: Copertina rigida
• Numero di pagine: 192