Salt is Essential: and other things I have learned from 50 years at the stove - Hardcover

Shaun Hill

Hardcover

ISBN 10: 0857833383 ISBN 13: 9780857833389

Publisher: Kyle Books, 2016

Synopsis

'This is a book you need to own' Rick Stein

'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.

About this title

Review:

'This is a beautiful book containing some fantastic recipes that have been compiled and written by one of my all-time heroes. A fantastic chef, great man and wonderful restaurateur, and all of these dishes showcase him and his cooking perfectly.' --Tom Kerridge

'This is a book you need to own; a lifetime's hard work in the kitchen distilled into sensible brevity. Shaun is a great cook.' --Rick Stein

'What I have always admired about Shaun Hill is that he always asks questions. There is always a Why? with him - and he will always explain that why in the most intelligent manner. A really important book for those cooks who really want to know.' Simon Hopkinson

'Good sense and the most useful advice from chefs, at least comes in Shaun Hill's book' Diana Henry, The Telegraph

'Set time aside to read the opinions of Shaun Hill, British culinary legend [...] Recipes tend towards the classic and demand to be cooked.' Delicious

'treasurable[...] it will become one of those rare cookbooks where you end up a better and more knowledgeable cook after reading it. It's destined for permanent bookshelf residence' --Sue Baker, The Bookseller

Book Description:

Shaun Hill, 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.

About this edition

• Publisher: Kyle Books
• Publication date: 2016
• ISBN 10: 0857833383
• ISBN 13: 9780857833389
• Binding: Hardcover
• Number of pages: 192