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A renowned chef presents more than 130 original recipes that emphasize the stunning variety of foreign and domestic cheeses in dishes that range from appetizers to desserts and are accompanied by a wealth of information on the different cheeses available.
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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.
^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.
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.
^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.
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- PublisherSt Martins Pr
- Publication date1998
- ISBN 10 0312192045
- ISBN 13 9780312192044
- BindingHardcover
- Edition number1
- Number of pages192
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