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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
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November 2016 Food & Drink Book of the Month.
'Food needs salt. The quantity is a matter of personal taste but some presence is essential and little is more disappointing from the eating perspective than a plate of food that looks fabulous and tastes of very little. It shows the cook's priorities are all wrong, that too much television cookery has been watched and not enough tasting and enjoyment indulged in.' So says Shaun Hill, who in this engaging exploration of his 50 years as a chef, brings his wealth of experience to the table, sharing what he has learnt so that the home cook can create truly remarkable dishes. Never one to shy away from controversy, he covers everything from why local and seasonal are not necessarily indicators of quality, to why soy beans are best left for cattle feed and Budapest is paradise for the greedy. The recipes range from Warm Rock Oysters with Spring Onion Butter Sauce to Pork in Shirtsleeves and Buttermilk Pudding with Cardomom. And although his commentary is undeniably witty, it's Shaun's knowledge and expert guidance that makes this book an invaluable tome for anyone who takes their food (but not themselves) seriously.
'This is a book you need to own; a lifetime's hard work in the kitchen distilled into sensible brevity. Shaun is a friend and a great cook.' Rick Stein
Publication date: 13/10/2016
Publisher: Kyle Books
|Publication date:||13th October 2016|
|Genres:||Books of the Month, Cookery, Food and Drink,|
|Categories:||General cookery & recipes,|
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.More About Shaun Hill