No catches, no fine print just unadulterated book loving, with your favourite books saved to your own digital bookshelf.
New members get entered into our monthly draw to win £100 to spend in your local bookshop Plus lots lots more…Find out more
Shaun Hill started cooking professionally at Robert Carrier's iconic restaurant in Islington in 1966. He was head chef at Gidleigh Park in Chagford for 9 years, and chef patron at the legendary Merchant House restaurant in Ludlow for 10 years. In 2007 he reopened the critically acclaimed Walnut Tree in Abergavenny and, in his time there has won a Michelin star and three AA rosettes, as well as a number of other awards.
The cover may not be your typical foodie book but it will stand out for being different. However, inside is a book that deserves to be read from beginning to end. Shaun Hill’s guidance and commentary is a very welcome, down-to-earth discussion of method, advice on ingredients and just plain common sense. No airy asides, none of those recipes you suspect haven’t been tested for home cooks and no fads either. It is a lovely mixture of traditional and modern – you just know you will end up a better cook after working your way through Salt is Essential. ~ Sue Baker Like for Like ReadingRoast Chicken and Other Stories: A Recipe Book, Simon Hopkinson & Lindsey BarehamThe Food of Italy, Claudia Roden November 2016 Food & Drink Book of the Month.