TDG: A Better Way to Cook

[mamster]

"There's a huge overlap between ingredient and method. I even wrote and submitted to the publisher a recipe for emulsified dressings twice, once from an ingredient point of view and once from a method point of view and hadn't even realised it. . ."

Our own Andy Lynes interviews Britain's own chef/writer Shaun Hill.

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[Blondie]

We are delighted to announce that Shaun Hill will be running the first eGullet Culinary Institute Interactive Cooking Clinic. Shaun will be online to answer all your culinary queries week commencing May 10, so join us then to take advantage of this unique opportunity.

Cool

[Andy Lynes]

UK chef Bruce Poole wrote a very nice review of "How To Cook Better" for the trade magazine "Caterer and Hotelkeeper" which is online here.

[Jinmyo]

Good show, Andy.

[John Whiting]

Aside from the fact that nothing is "somewhat unique" , a very good interview. I look forward to this.

[Andy Lynes]

The Q&A is now underway here. Shaun has already imparted some seriously good information already, so please go ahead and post any cookery questions and queries you may have, its a rare opportunity to pick the brains of a master of the craft of cooking.