- Hardcover: 192 pages
- Publisher: Conran Octopus Ltd; illustrated edition edition (16 Oct 2000)
- Language English
- ISBN-10: 184091131X
- ISBN-13: 978-1840911312
- Product Dimensions: 26.1 x 21 x 2.3 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
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Amazon Bestsellers Rank:
75,608 in Books (See Top 100 in Books)
- #7 in Books > Food & Drink > Restaurant Cookbooks
- #41 in Books > Food & Drink > Entertaining & Special Occasions > Gourmet
- #85 in Books > Food & Drink > National & International Cookery > British
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Product Description
Amazon.co.uk Review
The Merchant House is a small, Michelin-starred restaurant in the Welsh Marches town of Ludlow, operated by the gifted and creative chef Shaun Hill. It is somewhat unusual in that Hill, who made his name at the country house hotel Gidleigh Park, has turned his back on the standard restaurant kitchen with its brigade of assistants and cooks alone in what is to all intents and purposes a domestic kitchen. He also does his own shopping and washing-up. The food that he records in Cooking at The Merchant House is presumably pretty much as he cooks it, not requiring the usual scaling down by home economists, and not bolstered by substitutions for the complex sauces and stocks of the metropolitan chefs. And what food it is: manageable but inventive, robust yet elegant, earthy but approaching the sublime. Hill is inventive, but rightly appreciative of traditional flavours and combinations, which play a major part in his food. One dish that perhaps sums it up is the wonderful Lobster with Chickpea, Coriander and Olive Oil Sauce, in the which the sweet poached shellfish, shelled, is set off by the subtly spiced, dhal-like sauce. But Cooking at The Merchant House is full of such treasures: Pheasant and Chestnut Soup; Red Pepper Bavarois with Asparagus; Warm Celeriac Mousse with Mushroom Sauce; Roast Loin of Veal with Marsala; Rhubarb and Strawberry Gratin. Terrific stuff, and sauced with Hill's occasionally astringent observations on buying, converting and running a restaurant. --Robin Davidson
Product Description
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.
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Customer Reviews
Most Helpful Customer Reviews
15 of 15 people found the following review helpful
Format:Hardcover
Shaun Hill is the cook's chef. His recipes are practical, not too difficult to make and utterly delicious. I love the way he writes - funny and annecdotal. Each recipe is accompanied by a "points to watch" section which covers the danger areas where things are most likely to go wrong. One of the nicest books I've bought for ages.
16 of 17 people found the following review helpful
Format:Hardcover
There are two aspects in this cooking book: the recipes and the story.
The recipes are good. Do not expect some extreme haute cuisine, but more recipes that live on good/fresh ingredients. The recipes are relatively simple to make in everybody's kitchen. They are correct ... even in cooking times and clear. Best of all, they taste good. I already tried quite a few of them and the result was always delicious. Tips'n'tricks are also there that can be used by the average "house chef".
The story is funny and nice. To read how the restaurant was set-up is nice and definitively not commercial (it is not a like a commercial of the place itself). In a way, Shaun has done what many people reading this review dream to do ... open a house-restaurant without loosing money.
In a nutshell, there are at least two reasons to buy it: nice to read and tasty to cook with.
The recipes are good. Do not expect some extreme haute cuisine, but more recipes that live on good/fresh ingredients. The recipes are relatively simple to make in everybody's kitchen. They are correct ... even in cooking times and clear. Best of all, they taste good. I already tried quite a few of them and the result was always delicious. Tips'n'tricks are also there that can be used by the average "house chef".
The story is funny and nice. To read how the restaurant was set-up is nice and definitively not commercial (it is not a like a commercial of the place itself). In a way, Shaun has done what many people reading this review dream to do ... open a house-restaurant without loosing money.
In a nutshell, there are at least two reasons to buy it: nice to read and tasty to cook with.
16 of 18 people found the following review helpful
Format:Hardcover
Shaun Hill's book Cooking at the Merchant House is much more than a cook book, it is a way of life many of us could envy. Cooking at the Merchant House is a story of Hill's struggle to achieve his dream. Every frustrated chef amongst us will be charmed and delighted by Hill's "cook's friendly" style. His recipes, many of which are served in his Michelin star restaurant,The Merchant House in Ludlow England, are easy for the home cook to prepare.
No haughty towers, or pretentious presentation, Hill talks about the balance of cooking, and using the finest of ingredients, cajoles us with the charm of cooking with simplicity. The best book I have read in a long time. Cooking at The Merchant House makes you want to run away to Ludlow to discover its medieval delights and the gastronomic treats as cooked by Shaun Hill.The best food I have ever eaten.
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