Summary
Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesn't want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. In addition, Chicken and Other Birds offers a visual tour of the birds, showing their relative sizes and discussing the differences between them, plus a buying guide - what to look for and how much to allow per person - followed by tips on storing and handling uncooked poultry, and step-by-step photos and instructions for preparing a bird before cooking (trussing, French trimming, stuffing and jointing), and for carving or jointing a whole cooked bird. The final chapter, 'Perfect Sides and Complements' is a round-up of flavoured butters, marinades, rubs and bastes, stuffings and sauces, chutneys and relishes and, last but not least, the perfect gravy. This beautifully illustrated and comprehensive book is sure to become the classic poultry cookbook that no cook can afford to be without.
Paul Gayler is well known as Executive Chef at the prestigious London hotel The Lanesborough on Hyde Park where he leads a team of 35 chefs and oversees a restaurant seating 100 as well as six banqueting rooms. He has 20 years' experience in some of the most respected kitchens and restaurants in Europe. As well as having made many appearances on British TV, including This Morning and his own 13-part series entitled The Green Gourmet, Paul now also has over 20 cookery books to his name, including four titles for Jacqui Small: Steak, World Breads, Burgers and Sausages. His books have sold over 500,000 copies worldwide and have been translated into ten languages. Paul has also won The Guild of Food Writers' Cookery Book of the Year and has been nominated for a prestigious André Simon Award. His latest titles, Sausages has been nominated for a prestigious World Gourmand Award for a single subject book. Paul somehow also manages to find time to act as a consultant to a number of food companies where he advises on product development and innovation. He also judges up-and-coming young chefs and demonstrates his cooking skills at culinary exhibitions throughout Britain and overseas in locations such as Dubai and Singapore. He describes himself as an eternal apprentice, which is his way of saying that he is constantly learning, always developing and perfecting his art. He calls his style 'Eurasian', which is a base of European techniques with flavours of the Orient. He has worked in both Chinese and Indian restaurants and spent a short period in Singapore furthering his understanding of the methods of spicing. He is well known as one of the first chefs in London to create specifically catered dishes for vegetarians on both the a la carte and special vegetarian menus at The Lanesborough.
