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Burgers: From Barbecue Ranch Burger to Miso Salmon Burger
     

Burgers: From Barbecue Ranch Burger to Miso Salmon Burger

by Paul Gayler, Gus Filgate (Photographer)
 

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With his global contemporary style of cuisine, acclaimed chef Paul Gayler brings an international flavour to a familiar and universally popular theme - by providing innovative burger recipes for every palate - from classic favorites to those with a twist.

From a delicately flavored Thai Fish Burger to The Ultimate Burger with 'the works,' Paul restores the burger

Overview

With his global contemporary style of cuisine, acclaimed chef Paul Gayler brings an international flavour to a familiar and universally popular theme - by providing innovative burger recipes for every palate - from classic favorites to those with a twist.

From a delicately flavored Thai Fish Burger to The Ultimate Burger with 'the works,' Paul restores the burger to its rightful place at the heart of the family kitchen. With recipe contributions from some of the world's top culinary experts, and a host of mouth-watering sauces and relishes, salads and fries, the popularity of the homemade burger is assured!

Editorial Reviews

Library Journal
Gayler, executive chef at London's Lanesborough Hotel, shares 60 creative burgers that are bound to jazz up your cooking routine, from the Classic All-American Burger (perfect for a family meal) to the 5-Spice Rubbed Quail Burger (fancy enough for a dinner party). Salads, breads, fries, and ten vegetarian burgers are also included. If you're missing a burger cookbook, this will fill the gap.

Product Details

ISBN-13:
9781906417260
Publisher:
Aurum Press, Limited
Publication date:
06/01/2010
Pages:
144
Product dimensions:
7.90(w) x 9.00(h) x 0.60(d)

Meet the Author

Paul Gayler is well known as Executive Chef at London's prestigious hotel, The Lanesborough. He has made many appearances on British TV and now has over 20 cookery books to his name, selling over 500,000 copies worldwide in ten languages.Paul has won The Guild of Food Writers' Cookery Book of the Year, has been nominated for a prestigious Andr? Simon Award and, in 2012, was awarded an MBE as well as the top "Catey" from Caterer and Hotelkeeper — the equivalent of an Oscar in the hotel business — for his "outstanding contribution to the hotel industry".Paul also acts as a consultant, advising on product development to a number of food companies. He is the author of Steak (9781903221426) and Burgers (9781906417260), both published by Jacqui Small.

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