Roast Chicken and Other Stories
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3.0 • 2 Ratings
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- $13.99
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- $13.99
Publisher Description
"Good cooking depends on two things: common sense and good taste."
In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes.
In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it!
Irresistible recipes in this book include:
Eggs Florentine
Chocolate Tart
Poached Salmon with Beurre Blanc
And, of course, the book's namesake recipe, Roast Chicken
Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.
PUBLISHERS WEEKLY
This idiosyncratic though charming cookbook was first published in the U.K. in 1994 and became a runaway favorite with a second publication in 2006. Hopkinson, a founding chef of London's Bibendum and a newspaper columnist, rejects the notion that a dinner's merit should be judged by its number of ingredients or steps. Instead, his earthy sensibility is guided by French techniques, rich English ingredients and lots and lots of butter. Chapters are organized not by course but by Hopkinson's favorite ingredients, such as eggplant (grilled, creamed, baked and stewed in his cayenne-spiked version of the Turkish classic Imam Bayildi); leeks (in vinaigrette, in a tart crust, vichyssoise, baked with cream and mint); and tripe (Madrid-style, Lyonnaise style, deep-fried). Each chapter begins with a bit of history and often witty personal reminiscence. He'll chart the use of anchovies around the globe, quote fellow food writer Elizabeth David on the beauty of ancho ade and guide readers to the best canned variety in the market. The recipes themselves are designed for the intuitive cook who can gauge a dish's doneness by its color rather than by slavish devotion to a timer. Yet Hopkinson's recipes are true winners, inspiring confidence in the kitchen and pleasure at the table with their simple, satisfying flavors.
