How to Cook Better

How to Cook Better

by ShaunHill (Author)

Synopsis

Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal. For instance, he explores 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' (which considers taste combinations, equipment and balance in a meal), 'Ingredients' (which covers buying, storing, preparing and serving) and 'Cooking Techniques' (which considers 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.

$3.40

Save:$29.42 (90%)

Quantity

4 in stock

More Information

Format: Hardcover
Pages: 240
Edition: First Edition
Publisher: Mitchell Beazley
Published: 16 Mar 2004

ISBN 10: 1840007745
ISBN 13: 9781840007749

Author Bio
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.