Paul Gayler

Paul Gayler, MBE has worked in some of London’s most prestigious restaurants, and for more than 20 years was Executive Chef at The Lanesborough. His titles for Kyle Books include Paul Gayler’s Sauce Book and the Paul Gayler's Little Book Of series. He has appeared on television and radio, including BBC1’s Saturday Kitchen and Radio 4’s VegTalk, and was a consultant and judge on ITV’s Chef of the Year.

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Features & Stories

The Chefs' Knowledge: the know-how and recipes you need to get started as a chef

Whether you are already a professional chef, or are training to become one, ckbk offers the material you need to develop your skills, explore different culinary specialties, and build your own style. ckbk’s virtual bookshelves offer a treasure trove of inspiration and reference material to support your cooking.The latest cookbook to be added to ckbk, The Chefs’ Knowledge, is the result of a collaboration between The Chefs’ Forum and dozens of top chefs active in culinary education across the United Kingdom. The book includes 100 basic recipes as well as a wealth of hints and tips for any budding chef. We caught up with several of the chefs who contributed to the volume, to get their take on culinary education and the important role played by cookbooks.

Cookbooks with Michelin-star status

Gaining one, two, or three Michelin stars is an achievement that chefs like to shout about. ckbk is home to numerous cookbooks from chefs in the UK who have won stars themselves or played lead roles in Michelin-starred kitchens. Here is our field guide to those stellar cookbooks.

Paul's favorite cookbooks

Jerusalem

Sami Tamimi and Yotam Ottolenghi

The books of Ottolenghi are always ablaze with colour, diversity and tradition, Jerusalem is a tapestry of flavourful cuisines to explore.

New British Classics

Gary Rhodes

Gary Rhodes was the chef that undoubtedly put British cuisine on the culinary map at a time when our food was the laughingstock of the world.

White Heat

Marco Pierre White

Thought by many to be the most influential cook book of the century in terms of great food, his philosophy and teachings, this book leaves a legacy that will last for years.

Thai Food

David Thompson

When you talk about great tasting Thai food throughout the world, the name that comes to mind is undoubtedly that of David Thompson — this book is an absolutely wonderful cookbook of the region, and an explosion of the senses.

Recipes from Le Manoir aux Quat' Saisons

Raymond Blanc

Who can but admire the great Raymond Blanc, self-taught chef and truly inspirational master of modern and classical French cuisine?

Quay

Peter Gilmore

Whenever I feel the need for a little food inspiration this is the book I turn too. I never tire of looking at Gilmore's beautifully created dishes and the books truly stunning photography.

Memories of Gascony

Pierre Koffmann

Pierre is a treasure in the hospitality world, passionate about food to the core and responsible for teaching so many of the great cooks around the UK. This book relives some of the life and times of the man while we can enjoy some great culinary classics of the region at the same time.