How to Cook Better
Published on 15. May 2008
Book
Paperback/Softback
240 pages
978-1-84533-334-8 (ISBN)
Description
Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal exploring which cuts of meat suit grilling, roasting, stewing or frying and explains that if you marinade meat it will become more tender; caramelise it and you'll seal in the flavours; cook it slowly and you'll tenderise it while imbuing it with the flavours of the other ingredients. The book is divided into three sections: 'Essentials' (taste combinations, equipment and balance in a meal), 'Ingredients' (buying, storing, preparing and serving) and 'Cooking Techniques' (the different ways in which ingredients can be cooked). Recipes are used to demonstrate the points, making this an inspirational cookbook as well as an invaluable kitchen handbook.
Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal exploring which cuts of meat suit grilling, roasting, stewing or frying and explains that if you marinade meat it will become more tender; caramelise it and you'll seal in the flavours; cook it slowly and you'll tenderise it while imbuing it with the flavours of the other ingredients. The book is divided into three sections: 'Essentials' (taste combinations, equipment and balance in a meal), 'Ingredients' (buying, storing, preparing and serving) and 'Cooking Techniques' (the different ways in which ingredients can be cooked). Recipes are used to demonstrate the points, making this an inspirational cookbook as well as an invaluable kitchen handbook.
Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal exploring which cuts of meat suit grilling, roasting, stewing or frying and explains that if you marinade meat it will become more tender; caramelise it and you'll seal in the flavours; cook it slowly and you'll tenderise it while imbuing it with the flavours of the other ingredients. The book is divided into three sections: 'Essentials' (taste combinations, equipment and balance in a meal), 'Ingredients' (buying, storing, preparing and serving) and 'Cooking Techniques' (the different ways in which ingredients can be cooked). Recipes are used to demonstrate the points, making this an inspirational cookbook as well as an invaluable kitchen handbook.
Reviews / Votes
"Shaun loves cooking and has a reputation for producing intelligent, distinctive and unpretentious food with real integrity." Rick Stein"Shaun loves cooking and has a reputation for producing intelligent, distinctive and unpretentious food with real integrity." Rick Stein
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Dimensions
Height: 252 mm
Width: 202 mm
Thickness: 19 mm
Weight
840 gr
ISBN-13
978-1-84533-334-8 (9781845333348)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Shaun Hill
How to Cook Better
Book
03/2004
Mitchell Beazley
€50.95
Article exhausted; check for reprint
Person
Shaun Hill first came to international attention as head chef of the esteemed country house hotel Gidleigh Park. As chef-proprietor of the Michelin starred Merchant House in Ludlow he earned respect internationally, among chefs and diners alike, for his use of good ingredients and for the excellence of food served. The Merchant House was voted the 14th best restaurant in the world by chefs and restaurant critics in the Restaurant Magazine top 300 in 2003. Since The Merchant House closed its doors in 2005, Most recently Shaun has overseen the selection of food and wine at Fortnum & Mason's new restaurants. In 2006 he opened the Glasshouse Brasserie in Worcester and will be reopening the Walnut Tree in Abergavenny. The photographer, Jason Lowe, has twice won the Glenfiddich visual award. Jason lives in London.
Shaun Hill first came to international attention as head chef of the esteemed country house hotel Gidleigh Park. As chef-proprietor of the Michelin starred Merchant House in Ludlow he earned respect internationally, among chefs and diners alike, for his use of good ingredients and for the excellence of food served. The Merchant House was voted the 14th best restaurant in the world by chefs and restaurant critics in the Restaurant Magazine top 300 in 2003. Since The Merchant House closed its doors in 2005, Most recently Shaun has overseen the selection of food and wine at Fortnum & Mason's new restaurants. In 2006 he opened the Glasshouse Brasserie in Worcester and will be reopening the Walnut Tree in Abergavenny. The photographer, Jason Lowe, has twice won the Glenfiddich visual award. Jason lives in London.
Shaun Hill first came to international attention as head chef of the esteemed country house hotel Gidleigh Park. As chef-proprietor of the Michelin starred Merchant House in Ludlow he earned respect internationally, among chefs and diners alike, for his use of good ingredients and for the excellence of food served. The Merchant House was voted the 14th best restaurant in the world by chefs and restaurant critics in the Restaurant Magazine top 300 in 2003. Since The Merchant House closed its doors in 2005, Most recently Shaun has overseen the selection of food and wine at Fortnum & Mason's new restaurants. In 2006 he opened the Glasshouse Brasserie in Worcester and will be reopening the Walnut Tree in Abergavenny. The photographer, Jason Lowe, has twice won the Glenfiddich visual award. Jason lives in London.
Content
Introduction, Chapter 1, Essentials, Timing and preparation, Equipment, Health and safety, Health and nutrition, Taste and smell, Chapter two, Ingredients, Starch, Fruit and veg, Fish, Poultry and game birds, Meat and offal, Sugar and spice, Chapter 3 , Methods of cooking, Cooking without heat, Boiling and steaming, Roasting, frying and grilling, Braising, Stocks, sauces and soups, Conversion chart, Index, Acknowledgments.