Roast Chicken and Other Stories: A Recipe Book: A Recipe Book. by Simon Hopkinson with Lindsey Bareham - Softcover

Simon Hopkinson

Softcover

ISBN 10: 009187100X ISBN 13: 9780091871000

Publisher: Ebury Press, 1999

Synopsis

‘There’s not a recipe here I don’t want to eat immediately.’ - Nigella Lawson

Roast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.

About this title

Review:

Simon Hopkinson's much-admired Roast Chicken and Other Stories now appears (unchanged) in Ebury Press's uniform paperback cookbook series, following its original publication in 1995 and a subsequent paperback career. The present edition is handsome, user-friendly and durable, with good paper and secure stitching. These things matter. The book itself is as much an incitement to cook as it ever was. The contents are a stroll through 40 of Simon Hopkinson's favourite ingredients, from anchovy and asparagus to lamb and leeks to tripe and veal, with a discursive introduction to each followed by a number of recipes. Those familiar with Hopkinson's writings will not be surprised that, despite his former reputation as a top restaurant chef (Hilaire and Bibendum in London), the recipes are robust, flavoursome and--if this is the right word-- homely. At any rate, they are all eminently cookable. Mostly they are drawn from the repertoires of British and classic French cooking, with dishes such as "Le Grand Aioli", "Brandade de Morue", "Fruit Fool", "Breast of Lamb Ste-Menehould" and "Omelette Arnold Bennett" giving perhaps an indication of Hopkinson's taste for simple, honest food. Spain and Italy, Australia and South-East Asia also put in an appearance, to vivid effect, with items such as "Gazpacho", "Risotto alla Milanese" and "Coriander and Coconut Soup". Simon Hopkinson's enthusiasm is infectious; his writing is warm and witty. Anyone who hasn't encountered this book in a previous incarnation has a treat in store. --Robin Davidson

Review:

"A brilliant book: straightforward, readable and full of good things" (Rachel Cooke, Observer)

"The most useful cookbook of all time" (Waitrose Food Illustrated)

"Retro, yet somehow timeless, it is a delightful, engaging read" (Telegraph Weekend)

"Clear, unpretentious vision...Hopkinson is the best" (Daily Telegraph)

"Brilliant, easy to use, always entertaining" (Daily Mirror)

About this edition

• Publisher: Ebury Press
• Publication date: 1999
• ISBN 10: 009187100X
• ISBN 13: 9780091871000
• Binding: Paperback
• Number of pages: 224
• Illustrator: Flo Bayley