How to Cook Better by Shaun Hill

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Notes about this book

  • joesan on February 23, 2018

    This book is fundamentally the same as Better Gravy: and Other Kitchen Secrets

Notes about Recipes in this book

  • Paprika chicken

    • niamhbcn on December 17, 2021

      This was delicious and even better the next day. I was initially underwhelmed, but my paprika was relatively old, which he warned about. Even though the recipe is for 4, I thought a 1.5kg chicken would go further - it didn't!

  • Sea-bass with dill and crème fraîche

    • saladdays on July 09, 2013

      A simple way to cook sea-bass fillets in the oven. I lined the dish with foil so that they would not stick and they were perfect. The sauce was very easy, I didn't have vermouth so substituted white wine. If you don't have fish stock just use the pan juices instead.

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  • ISBN 10 1840007745
  • ISBN 13 9781840007749
  • Published Mar 18 2004
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

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.

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