What the Book is About The lightening pace and artistic ease of a professional chef preparing food in a working kitchen can appear intriguing, and yet quite intimidating, to many of us. Increasingly popular culinary holidays and cookery schools in the UK, the US, and on the Continent are waking up to the fact that people are curious about the ...
In "Food in the Ancient World", a respected classicist and a practising world-class chef explore a millennium of eating and drinking. This book explores a millennium of food consumption, from c.750 BC to 200 AD; shows the pivotal role food had in a world where it was linked with morality and the social order; concerns people from all walks of life ...
Features recipes that range from the classic and modern to the homely and the exotic. The recipes are designed to be easy-to-follow and there is advice on technique. There are chapters on pasta, soups, vegetables and salads, fish and shellfish, poultry and game, butcher's meat, fruit and desserts.
This is a new, compact edition of "The Cook's Book", winner of the Gourmand World Cookbook Award 2005. Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From roasting a perfect Sunday chicken to cooking fluffy rice, you'll find 200 easy to ...
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 ...
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 ...
Making use of the abundance of vegetables available, Shaun Hill offers 80 simple but enjoyable recipes for every part of a meal. They include appetizers such as roast peppers with herbs, lemon and olive oil, and cardamom and split pea soup; light dishes such as cold poached asparagus with parsley pesto; robust fare such as couscous with hot spiced ...
Finally, here is a chef cookbook that truly understands the needs and limitations of real people. Author Shaun Hill owns the Merchant House - a unique gourmet restaurant situated in his own home where he prepares all the food in his domestic kitchen. Despite having worked in some of the world's greatest hotel restaurants, Shaun wanted to get back ...
Cooking at the Merchant House shows how exciting home cooking can be. All the recipes can be made in an ordinary kitchen. Village life and the practicalities of running a restaurant provide a backdrop for this collection of recipes.
Making use of the abundance of vegetables available, Shaun Hill offers 80 simple but enjoyable recipes for every part of a meal. They include appetizers such as roast peppers with herbs, lemon and olive oil, and cardamom and split pea soup; light dishes such as cold poached asparagus with parsley pesto; robust fare such as couscous with hot spiced ...
First published in 1990 as "The Gidleigh Park Cookery Book", this revised and updated collection of over 100 of Shaun Hill's favourite recipes covers soups, pasta, fish, poultry, meat, desserts, baking, breakfasts and sauces. Included are accounts of his attempts to perfect his recipes.
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