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Salt is Essential and Rib Ticklers & Choux-Ins 2 Books Bundle Collection - and other things I have learned from 50 years at the stove, 110 sensational recipes,from steaks & bakes to cheesecakes

0/5 ( ratings)

Salt is Essential and Rib Ticklers & Choux-Ins 2 Books Bundle Collection - and other things I have learned from 50 years at the stove, 110 sensational recipes,from steaks & bakes to cheesecakes. Description:- Salt is Essential: and other things I have learned from 50 years at the stove '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. Rib Ticklers & Choux-Ins: 110 sensational recipes, from steaks & bakes to cheesecakes The yummy Brummie returns! Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with an enticing selection of recipes inspired by the success of Purnell's Bistro. The menu here is described as 'rustic home cooking with an eclectic twist', and with dishes such as Confit Lemon and Vanilla Pork Belly with Salt Baked Pineapple and Grilled Szechuan-style Chicken Skewers, there's plenty to explore.

Format: Hardcover

ISBN: 9123521775

ISBN 13: 9789123521777

Salt is Essential and Rib Ticklers & Choux-Ins 2 Books Bundle Collection - and other things I have learned from 50 years at the stove, 110 sensational recipes,from steaks & bakes to cheesecakes

0/5 ( ratings)

Salt is Essential and Rib Ticklers & Choux-Ins 2 Books Bundle Collection - and other things I have learned from 50 years at the stove, 110 sensational recipes,from steaks & bakes to cheesecakes. Description:- Salt is Essential: and other things I have learned from 50 years at the stove '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. Rib Ticklers & Choux-Ins: 110 sensational recipes, from steaks & bakes to cheesecakes The yummy Brummie returns! Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with an enticing selection of recipes inspired by the success of Purnell's Bistro. The menu here is described as 'rustic home cooking with an eclectic twist', and with dishes such as Confit Lemon and Vanilla Pork Belly with Salt Baked Pineapple and Grilled Szechuan-style Chicken Skewers, there's plenty to explore.

Format: Hardcover

ISBN: 9123521775

ISBN 13: 9789123521777

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