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Better Gravy: and Other Kitchen Secrets

Better Gravy: and Other Kitchen Secrets

by Shaun Hill (Author)

  • Used

    Paperback 2008

    $3.42
Synopsis

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.

$3.42

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2 in stock

More Information

Format: Paperback
 Pages: 240
 Edition: 01
 Publisher: Mitchell Beazley
Published: 15 May 2008
ISBN 10: 1845333349
ISBN 13: 9781845333348
Book Overview: Shaun has a strong international reputation. Food science is a hugely popular area. In the UK, TV companies are currently screen testing presenters for a proposed new food science series. The only book to intelligently yet accessibly explain how to cook better through technique and choice of ingredients. In 2005 the book won the Guild of Food Writers Cookery Book of the Year. Full colour and black and white photographs by Jason Lowe. Features approximately 90 recipes.

Media Reviews
Shaun loves cooking and has a reputation for producing intelligent, distinctive and unpretentious food with real integrity. Rick Stein
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. The photographer, Jason Lowe, has twice won the Glenfiddich visual award. Jason lives in London.