This is an exciting new series of food reference which celebrates the passion behind the food. The delicious recipes are a contemporary tribute to their culinary and cultural origins. Top chef, Paul Gayler presents a collection of 'classic doughs' and bread recipes from all over the world. Classic recipes from countries, including France, Italy, the UK, the US, Sweden, Norway, Germany, Poland, Morocco, Greece, India and the Philippines are all covered here. A comprehensive introduction includes clear information on the art of bread making: Basic Ingredients for Bread Making; Baking Sense - Bread Making Techniques; and Bread Making Equipment. Breads are divided into categories, including: Classic Breads; Herb and Savoury Breads; Sweetened Breads; and Flatbreads and Sticks. Many of the breads are presented with variations on the base recipe, with most including a 'PG Bonus', a professional tip from Paul Gayler on how to use the bread in different recipes, as a topping for dishes, or for other uses, such as: Kesra (Morrocan panzanella), Oatmeal (trout in oatmeal breadcrumbs), Pain de Campagne (cheats cassoulet), Ciabatta (Italian picnic rolls), and Naan (naan wrap with smoked cheese).
Paul Gayler is one of the finest of the new generation of chefs. He is executive chef at the prestigious Lanesborough hotel on London's Hyde Park, where he leads a team of 35 chefs. He is author of Burgers, Steak, and Mediterranean Cook, all published by Jacqui Small.