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

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. The book focuses on ancient Greece and Rome, but also looks at Persian, Egyptian, Celtic and other cultures.

Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique—chopping, slicing, dicing, carving, filleting—for every relevant ingredient: meat, fish, shellfish, ...

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking.

Chopping, slicing, dicing, carving, filleting, and boning - knife skills are fundamental to good cooking, and Knife Skills demonstrates every technique with clear step-by-step colour photographs.

Chopping, slicing, dicing, carving, filleting, and boning – knife skills are fundamental to good cooking, and this is the first book to demonstrate every technique with clear step-by-step colour photographs.

'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.

The book is divided into three sections: 'Essentials' (taste combinations, equipment and balance in a meal), 'Ingredients' (buying, storing, preparing and serving) and 'Cooking Techniques' (the different ways in which ingredients can be ...

In the deft hands of top chef Shaun Hill, vegetables stop languishing on the side of the plate and become star features.