"Over 160 memorable vegetarian recipes from one of the finest of British chefs. Paul Gayler brings together dishes which are modern, exciting and imaginative."

Virtually Vegetarian

Cookbooks, Food & Wine

Gayler, Paul

Vegetarian & Vegan

Harpercollins

Great Value Gourmet: Meals and Menus for £1

Weidenfeld&Nicolson

A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese

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.

Cooking by Ingredient

St.Martin's Press

Chef Paul Gayler's A Passion for Cheese, shortlisted for England's distinguished Andre Simon award, contains dishes so elaborate and photos so vivid that this book qualifies as prime food porn. Certainly, while most dishes look and sound so mouthwatering that one would happily order them off a restaurant menu, making them requires the dedication of a chef or serious cook. For Parmesan-crusted Sea Bass with Thyme-Grilled Vegetables, the veggies must be prepared a day ahead, the fish coated with a complex cheese mixture and pan cooked, the vegetables reheated, a vinaigrette prepared, and the finished dish lovingly assembled. Still, the rewards are high in taste and artistic impression. By contrast, Chef Gayler's text, particularly his eight-page introduction, explains the basics of cheese making, buying, and storage in simple, articulate terms. His notes before and after each recipe prove he is a natural teacher as well as a talented creator--and, lest you be tempted to give up now, there are recipes suitable for daring but less ambitious cooks. The Canellini Bean Soup with Fontina Gremolata; a tiramisu that's unusual in that it's frozen; and Zucchini and Cheddar Clafoutis with Rosemary (which resembles a crustless quiche or tart), are delicious, but far less complex to put together. This book is a cheese-lovers dream. --Dana Jacobi

St. Martin's: Griffin

This illustrated cookbook gives a thorough understanding of one of the world’s greatest comfort foods, highlighting its versatility and diversity. It also explains the history of sausages, gives some interesting facts about them and describes the many different types available. There are also sections on making your own traditional sausages and learning how to cook them perfectly every time.

Sausages: Mouthwatering Recipes from Merguez to Mortadella

Lyons Pr

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!

Burgers

Castle Books

After the success of his last book, Burgers, Chef Paul Gayler turns his attention to another favorite, steak. From such classics as The Ultimate Steak and Fries, well loved choices such as Tournedos Rossini and Beef Wellington to Paul’s own contemporary takes such as Carpaccio-wrapped Buffalo Mozzarella, this collection of steak recipes covers all cuts of steak, to suit any occasion, all the year round. With a selection of delicious sauces and marinades to enhance this most popular of meats, this book will prove invaluable to all aspiring home chefs. The recipes in this book include Broiled Tenderloin Nicoise, Wood-grilled T-bone Steak, Mediterranean Beef Skewers, pan-fried meat, slow-cooked meat, Szechuan Peppercorn Steak, Rolled Rib of Beef with Walnut, Porcini, and more. The classic steak dishes in this book are held in equal esteem to more old-fashioned dishes whose popularity remain steadfast, such as Cornish Pasties, Steak and Kidney Pie, and Breakfast Steak Hash. There are over 75 dishes using different cuts of beef: easy starters and snacks, classic roasts, and grills. These include dishes for all seasons, from salads to stews, family barbecues to gourmet meals. With advice on how to buy and store meat, and the best methods for cooking it, this book is a complete guide on making excellent beef cuts. The book will also tell you how to prepare a perfect Maitre d’hotel butter and Bearnaise sauce, as well as salsas, rubs, and bastes that create tangy, full-flavored dishes.

Ultimate Steak: From T-bone Steak to Thai Beef Salad

This book brings the skill of the traditional bread makers of the world within reach of everyone, and you will find that baking your own bread is unexpectedly easy. Paul Gayler has collected delicious recipes for a wide selection of traditional breads from Europe, Asia, North Africa and North America – some familiar like Ciabatta, Classic Baguette and Naan, and some less so, such as Broa from Portugal, and some of Paul’s own invention, such as Asian style Focaccia. Whatever your preference you will find a bread here to suit your meal, and also discover the enormous pleasure in serving your own homemade bread.

World Breads: From Pain de Campagne to Paratha (The Small Book of Good Taste)

Baking

Ultimate Vegetarian Cookbook

Step-by-step, easy-to-follow directions, sumptuous full-color photographs, and an extensive reference section highlight a practical and creative cookbook featuring more than 140 gourmet vegetarian recipes, accompanied by tips on selecting and storing food, preparation techniques, and cooking methods.

DK Pub.

Offers over one hundred forty recipes, and discusses ingredients, equipment, and techniques.

Vegetarian Cookbook (DK Living)

Health, Fitness & Dieting

See the best price to sell, buy, or rent books by Gayler, Paul. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Gayler, Paul

See the best price to sell, buy, or rent books by Gayler, Paul. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Virtually Vegetarian

Great Value Gourmet: Meals and Menus for £1

A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese

A Passion for Cheese: More Than 130 Innovative Ways To Cook With Cheese

Sausages: Mouthwatering Recipes from Merguez to Mortadella

Burgers

Ultimate Steak: From T-bone Steak to Thai Beef Salad

World Breads: From Pain de Campagne to Paratha (The Small Book of Good Taste)

Ultimate Vegetarian Cookbook

Vegetarian Cookbook (DK Living)