Shaun Hill Livres

The Kitchen Sessions with Charlie Trotter , a companion volume to the award-winning television show, is a guide in gourmet cuisine for the home cook, with recipes for soups, salads, seafood, and more by mastermind chef Charlie Trotter.Book buyers and diners alike have marveled at the incredible food that emerges from the kitchen of Charlie Trotter's world-renowned Chicago restaurant and have bought over 125,000 copies of his cookbooks. Now, readers can step behind the scenes and take a lesson from the master himself. A fine-cuisine cooking class for the home chef, KITCHEN SESSSIONS is the companion volume to Trotter's new 13-part public television cooking series, which has aired on national television since. Each episode is a personalized introduction to an essential ingredient‚Äîfrom salmon to chocolate‚Äîcomplete with a wide range of glorious recipes‚Äî120 in all. KITCHEN SESSIONS demystifies the professional techniques and tricks behind Trotter's show-stopping recipes, making them accessible for home cooks.         James Beard Award Winner

'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.

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.

Shaun Hill’s debut poetry collection, warm blooded things, is a radical and intimate encounter with boyhood, sexuality, and violence, love, desire and solitude. Wandering the nocturnal city streets, through random encounters, co-opting space and capturing conversations in a multitude of voices, this collection evokes alienation whilst longing for tenderness.Hill’s agile poems are alive to fear, loss, danger – and to the possibility of other ways of being, other, better stories that we can write. The poems also explore a uniquely queer archive of time and place, the legacy of AIDS, and draw strength from giving voice to unheard histories. Seeking sanctuary and alternatives to a capitalist reality, these precise, humane poems gesture towards hope, survival and the necessity to be responsible for one another.

Hundreds of recipes and practical step-by-step advice from the world's top chefs show you how to master key techniques, develop new skills and succeed every time * SHAUN HILL on SOUPS * MARCUS WAREING on MEAT * DAN LEPARD on BREAD * ATUL KOCHHAR on INDIAN COOKING * PETER GORDON on SPICES * and MANY MANY MORE * Share their passion, expand your range and enjoy cooking everything - simply.

Entdecken Sie die Kunst des Schneidens für mehr Geschmack! Dieses Buch vermittelt professionelle Techniken zum Schneiden, Hacken und Filetieren mit detaillierten Anleitungen und Tipps zur Messerwahl für verschiedene Lebensmittel. Ein unverzichtbares Handbuch für Hobbyköche, um die Zubereitung zu verbessern.