From Publishers Weekly
In his ninth cookbook, Gayler (A Passion for Cheese, etc.) attempts to recast the all-American burger as a hearty and healthy component of home-cooked meals. Gayler opens the book by tracing the history of the hamburger, which evolved from the European creations of steak tartare and Hamburg steak. Gayler's recipes embrace unexpected ingredients-including walnuts, eggplant and couscous-and places them inside pitas and tortillas, proving that the term "burger" need not denote either beef or bun. The Ultimate Burger with 'The Works,' a creation flavored with garlic and Worcestershire sauce, will tempt the palettes of traditionalists, and those who are a little more adventurous will salivate over the Teryaki-glazed Tuna burger or the zesty Ostrich Burger with cumin seed and guava ketchup. Gayler also devotes an entire chapter to meatless creations like the Grilled Eggplant, Goat Cheese, and Sundried-Tomato Burger and the Pumpkin Couscous Burger served in a pita. As all chefs know, it's nearly impossible to make a tasty meal without the right ingredients, and the wide range of ingredients incorporated in these dishes is both an asset and a drawback. Eager home cooks may end up hopping from store to store in search of thick-set Greek-style yogurt, guava jam or pheasant breast, particularly since the recipes don't always suggest substitutions. Nevertheless, impressive photos show readers what innovation and colorful presentation can do to even the Classic All-American Burger, and these elegant recipes possess the potential to turn even the dullest backyard barbecue into a gourmet event.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
In The Gourmet Burger, top European chef Paul Gayler presents a delectable range of delicious and imaginative burger recipes. Divided into six sections, Gayler shares some truly innovative and unique recipes for burgers made from beef (Bloody Mary Burger with Tabasco-cumin Ketchup, New Mexican Burger with Potato Mole, and Irish Stout Burgers with Mashed Blue Cheese Dressing), poultry (Bacon Wrapped Turkey Burger with Cranberry-peppercorn Relish), lamb (Spiced Mediterranean Burgers), fish (Miso Basted Salmon Burger with Mango-cucumber Salsa) and even vegetarian recipes (Southwest Red Bean Burger with Green Chili Mayo).
Chef Gayler has collected and created recipes for burgers to suit every occasion and appetite, plus information on the origins, history and popularity of the burger, along with expert guidance on creating the perfect burger. He offers tips on using herbs, marinades, and glazes, and details the best cooking methods. With recipe contributions from some of the world's top culinary experts, and a host of mouth-watering sauces and relishes, salads and sides, the popularity of the homemade burger is guaranteed.
Paul Gayler is executive chef at the prestigious Lanesborough hotel on London's Hyde Park, where he leads a team of 35 chefs, and oversees a restaurant and six banqueting rooms. He has twenty 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 or vegetarians. Paul has made several appearances on television in the UK and has written nine cookbooks. He lives in England.
