Overview
As with all brilliant ideas, the burger's timeless appeal lies in its simplicity. A well-made burger transcends the sum of its parts to become truly sublime. Top chef Paul Gayler has turned the burger into a gourmet treat, making it as popular for a dinner party as the classic barbecue variety.
With its roots buried deep in northern Europe, and its iconic status assured for over a century as America's own staple convenience food, the burger is enjoying a healthy revival—thanks to its mainstay of a few quality ingredients, cooked quickly and served up as fresh as can be. A succulent homemade burger makes the perfect meal—nutritious, filling and portable, it combines a host of sweet/salt/sour flavors to tantalize the taste buds.
In The Gourmet Burger Paul Gayler presents a huge range of delicious and imaginative burger recipes. The book is divided into six sections, with a burger to suit every occasion and appetite.
Introduction: Paul expounds the history and popularity of the burger, its origins and culinary diffusions; he provides expert guidance on making the perfect burger, including flavor boosters (herbs, marinades, glazes and finishing touches) and the best cooking methods.
Classic Beef: Burgers based on beef, both classic and innovative.
More Meat: Recipes based on pork, lamb, veal, cured meat, chicken, turkey, duck, pheasant and ostrich.
Fish: From fish cakes to burgers, an array of deliciously light recipes based on cod, tuna, crab, salmon and shrimp.
Vegetarian: Burger recipes based on beans (black bean, aduki, red bean), tofu, mixed grains and pulses, chickpeas and potatoes.
All the Sides: A host of condiments, relishes, sauces, pickles, salads and breads, potatoes and fries.
Paul Gayler is one of the finest of the new generation of chefs. He is executive chef at the prestigious Lanesborough hotel in London's Hyde Park, where he leads a team of 35 chefs, and oversees a restaurant seating 100 and six banqueting rooms. Paul has 20 years of experience in some of the most respected kitchens and restaurants in Europe and is well known for being one of the first chefs to create dishes on his a la carte menu specifically catering for vegetarians. Paul has made numerous appearances on television programs in the UK and has written nine cookbooks to date.