Cover image for Raising the heat : cooking with fire and spice
Title:
Raising the heat : cooking with fire and spice
Author:
Gayler, Paul.
Personal Author:
Publication Information:
Guilford, CT : Lyons Press, [2000]

©2000
Physical Description:
160 pages : color illustrations ; 26 cm
General Note:
Includes index.
Language:
English
ISBN:
9781585744626
Format :
Book

Available:*

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Material Type
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TX819.A1 G39 2000 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

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Author Notes

Paul Gayler has worked in some of the most prestigious restaurants in London and is currently Executive Chef at the Lanesborough Hotel, the UK's highest rated five-star hotel for cuisine. Paul has appeared as a guest on a number of TV programmes and was the main consultant for the ITV Chef of the Year competition. He is also the author of several books including Virtually Vegetarian. A Passion for Cheese (both of which were shortlisted for the Andre Simon award) and A Passion for Vegetables
Gus Filgate became hooked on photography as a teenager and is now one of Britain's most highly acclaimed and creative food photographers. Winner of a James Beard Award for Best Food Photography. Gus works on commercials as well as for a number of magazines including Food & Travel and BBC Good Food


Reviews 1

Publisher's Weekly Review

Gayler (A Passion for Potatoes, Vegetarian Cookbook) brings a passion for spicy cuisine to the home kitchen in this inviting full-color cookbook. Executive chef at the world-renowned Lanesborough Hotel in the U.K., he draws on such diverse locales as Singapore, Malaysia and Mexico for inspiration. Gayler describes his key ingredients in the opening "hot store cupboard," explaining the heat factor and storage procedures for various spices. His soups and starters include the easy-to-prepare Spicy Channa (roasted chickpeas) and the simple Marinated Goat Cheese, which relies on Dijon mustard for its kick. Gayler also covers fish and seafood with recipes for Jerk Mackerel, Roasted Salmon and Asian Blackened Monkfish. Poultry and meat dishes (like Fiery Keralan Chicken or the Braised Lamb Kidneys) and vegetables (Sweet and Sour Baby Onions, Chargrilled Baby Eggplants) also get their due. He rounds out the book with salads and chapter on pasta, rice and bread, which is full of interesting concoctions from Shiitake and Butternut Squash Orzotto to Hoppin' John. The book includes a wonderfully thorough section on sauces and spice mixes. Indicating extra spicy dishes with an asterisk and peppering the book with little "Hot Tip" suggestions, Gayler encourages each cook to experiment with spice levels and tolerance. The resulting book is an inspiring riot of color and creativity that takes advantage of the growing interest in fusion cooking and palate-tingling foods. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved


Table of Contents

Introductionp. 6
The hot store cupboardp. 8
Soups and startersp. 12
Fish and seafoodp. 40
Poultry and meatp. 68
Vegetablesp. 90
Saladsp. 106
Pasta, rice and breadp. 122
Sauces and spice mixesp. 142
Index and acknowledgmentsp. 158