Simon Hopkinson's 30 favourite ingredients include such everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The book is arranged alphabetically with a chapter on each food. The author writes about why he likes each particular ingredient, and gives advice on quality, variety and good cooking principles together with a selection of his recipes.
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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 DavidsonReview:
"informatvie observations and brief, pertiment stories...full of elegant, tried and trusted dishes which offer maximum satisfaction for moderate effort." -- Arena
'Simon Hopkinson has an amazing ability to write recipes for the home cook that are accessible, practical and exciting.' -- William Sitwell - Editor of Waitrose Food Illustrated
'Simon Hopkinson's recipes have been voted the best ever and are outselling Harry Potter' -- Daily Telegraph
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Book Description Book Condition: Good. Book Condition: Good. Bookseller Inventory # 97800917703414.0
Book Description Hardback. Book Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bookseller Inventory # GOR001661297
Book Description Ebury Press, London, 1994. Hardback. Book Condition: Very Good+. Dust Jacket Condition: Very Good. 1st Edition. 4to - over 9¼ - 12" tall. First edition, second printing. Quarto hardback. 230 pp. Colour illustrated Very Good + condition in Very Good unclipped dust jacket (tiny closed tear at top edge). No inscriptions. Scarce in original format. Bookseller Inventory # 063894
Book Description Ebury Press, 1994. Book Condition: very good. Gently used. Expect delivery in 20 days. Bookseller Inventory # 9780091770341-3
Book Description Ebury Publishing 1994-04-21, 1994. Paperback. Book Condition: Very Good. All books are pre-owned and will have been read by someone else before you. They may well show signs of minor wear and tear. Please note, cover images are illustrative only, and the actual book cover and edition can vary. Bookseller Inventory # 9780091770341-21