Dimensions
226 x 255 x 15mm
A result of today's time-poor work culture is that we are settling for high-in-salt convenience foods that are extremely low in flavour. However, now is the time to reverse this trend, for with all the many herbs and spices of the world now at our culinary fingertips, there is every reason to bring back flavourful eating - this collection of restaurant-class recipes elicits a dazzling variety of tastes and aromas from a theme of 25 ingredients (including chocolate, coffee, lavender, hone, olives and balsamic vinegar, as well as many well-loved herbs and spices).
Inspired by his extensive globe-trotting and continuing the time-honoured tradition of importing exotic spices from the East to add fragrant twists to a Western palate, Paul Gayler borrows the bright accents of different global cuisines to create a unique stamp for his own signature dishes (cumin swordfish souvlaki). Every ingredient is introduced with information about its culinary uses, as well as directions for growing and buying and emphasis on the versatility of different flavours; for example ginger in spicy Indian dals, Chinese stir-fries and rich, sticky gingerbreads. Paul makes sure to pass on his professional chef's advice wherever he can with his 'PG Tips', while also suggesting complementary flavours and explaining noteworthy flavour combinations to inspire you in your own kitchen. As a much-acclaimed chef, Paul leads by example - his results are sometimes unexpected but always delicious and truly imaginative.
