SALT IS ESSENTIAL: AND OTHER THINGS I HAVE LEARNED FROM 50 YEARS AT THE STOVE

Book ID/图书代码： 07750016B96334

English Summary/英文概要： ’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.

Chinese Summary/中文概要： “食物需要盐。盐的量根据个人口味有所不同，但确定是必须得有，假如有一盘看起来漂亮的食物却淡而无味：大概没有什么事是更让人失望的了吧。” Shaun Hill如是说。在本书中，这位拥有五十年经验的大厨将他对于餐桌的理解和大家进行了分享，通过他的帮助，家里也能作出非常了不起的大菜。他从不畏惧争议，在书中谈到了为什么本地食材、时令食材并不一定代表好质量，大豆为什么更适合喂牛，以及布达佩斯是饕餮天堂。书中的菜谱从温岩生蚝配小葱黄油酱到豆蔻黄油奶油布丁猪肉。他的点评都很睿智，Shaun的知识和专业指导让这本书对于任何热爱食物的人来说都属于必读书籍。（LYR）

Awards/获奖情况：这是一本美好的书，书里有很多了不起的菜谱，这些菜谱是我心目中的英雄创作出来的。他是一个了不起的厨师，也是一个伟大的餐厅经营者，所有这些菜都展现了他本人的才华和他了不起的烹饪技能。（Tom Kerridge）

这是一本你应该拥有的书，需要耗费一生的努力才能将厨房用到这种程度吧。Shaun真是一个伟大的厨师。（Rick Stein）

我最仰慕Shaun Hill的一点就是他永远在提问。他总是有那么多的为什么。而且他最终都能用最睿智的方法解释这个为什么。对于那些真的想了解烹饪的人来说，这是一本非常重要的书。（Simon Hopkinson）

’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

About the Author/作者介绍： Shaun Hill于1966年在Robert Carrier的餐厅Islington正式开始自己的烹饪生涯。他曾经担任Gidleigh Park in Chagford主厨长达九年，在Ludlow传奇的Merchant House餐厅更是担任主厨和经理长达十年。2007年，他重开了备受争议的Walnut Tree in Abergavenny餐厅，赢得了米其林一星和三个AA级荣誉以及其他一切奖项，详见www.thewalnuttreeinn.com @shaundhill

Shaun Hill started cooking professionally at Robert Carrier’s iconic restaurant in Islington in 1966. He was head chef at Gidleigh Park in Chagford for 9 years, and chef patron at the legendary Merchant House restaurant in Ludlow for 10 years. In 2007 he reopened the critically acclaimed Walnut Tree in Abergavenny and, in his time there has won a Michelin star and three AA rosettes, as well as a number of other awards. www.thewalnuttreeinn.com @shaundhill

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Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE

Complex/Traditional Chinese/繁体中文：AVAILABLE

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