Synopses & Reviews
Shortlisted for the prestigious André Simon Award-- a collection every cheese lover will cherish.
A Passion for Cheese is a celebration of a wondrously versatile, varied ingredient and an exploration of the ways in which cheese can be combined to create unashamedly modern, sublime dishes.
Highly knowledgeable about cheese, Paul Gayler has put the distinctive qualities of each cheese first, before marrying-- or juxtaposing-- it with other ingredients. The saltiness of Cashel Blue, for example, contrasts wickedly with the sweet syrup of pecan pie, while smoked mozzarella melds beautifully with the wood-charred taste of blackened leeks and red onions to make a supreme salad. From soups to pasta, meat and fish to vegetable dishes, sauces to desserts, these recipes simply ooze temptation.
With an increasingly wide selection of international cheese available in delicatessens and supermarkets, A Passion for Cheese uses popular and less common cheeses, but always offers alternatives where appropriate. It will seduce you into learning more about the character of different cheeses, and courage you to experiment with novel suggestions for an alternative cheeseboard.
With daring, stylish photographs by Gus Filgate, this book demonstrates a chef's creative insight and reveals that this ancient food is forever adaptable to exciting contemporary uses.
Synopsis
Whether it's piping hot ricotta enveloped in a freshbaked calzone, warm goat cheese with roasted vegetables atop a homemade pizza, or mouthwatering camembert melted over French Onion soup, Americans love cheese -- and are now taking advantage of a staggering array of foreign and domestic cheeses available at the local supermarket or deli.
In A Passion For Cheese, renowned chef Paul Gayler treats cheese lovers to a stunning selection of world-class, original ways to cook with their favorite cheeses -- and some delicious new cheeses as well -- all using fresh ingredients, vibrant flavors, and a generous dash of culinary ingenuity.
Dramatically photographed in flail color, the recipes span every course and every mood, and include:
Twice-Roasted Peppers with Haloumi, Capers and Olives -- Greek-style Baked Artichokes with Coriander, Mint, and Lemon -- Parmesan-crusted Sea Bass with Thyme-grilled Vegetables -- The Ultimate Vegetarian Calzone -- Chocolate Mascarpone Brulee -- and many more.
Offering a wealth of information on the cheeses it celebrates, this is a must-have for every cook's shelf.
Synopsis
A Passion for Cheese is renowned chef Paul Gayler's stunning collection of recipes that highlight the world's finest, most delicious cheeses. Covering dozens of varieties and using fresh, dazzling flavor combinations, the recipes span every course and every mood, and include: lobster and Vermont cheddar bisque, roasted vegetable pizza with goat cheese and mozzarella, parmesan-crusted sea bass, chocolate mascarpone brulee, lemon blini with ricotta and raspberries, and more. This is a world-class, mouthwatering, must-have book for every cheese lover.
About the Author
Paul Gayler has worked in some of the most respected restaurants in London, including a period as Anton Mosimann's Deputy at the Dorchester and as Head Chef at the fashionable Inigo Jones restaurant. He has made himself a name as a pioneer of "Vegetarian Haute Cuisine." Within two years of The Lanesborough opening, the hotel was given the AA's most prestigious award for cuisine and became the highest rated five-star hotel for cuisine in the UK-- a tribute to Paul Gayler's ability as its Executive Chef. He is a member of the Guilde de Fromagers and is the author of several books, including
Virtually Vegetarian, which, like this book, was shortlisted for the André Simon award.