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Roast Chicken and Other Storiesby Simon Hopkinson
Synopses & Reviews
"Good cooking depends on two things: common sense and good taste."
In England, no food writer's star shines brighter than Simon Hopkinson's, whose 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 down-right delicious cuisine . . . and enjoy every minute of it!
Irresistible recipes in this book include:
Eggs FlorentineChocolate TartPoached Salmon with Beurre BlancAnd, of course, the book's namesake recipe, Roast Chicken
Winner of both the 1994 Andr 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.
How does Simon Hopkinson define a truly great cookbook? To him the most important thing is that the author has to need to cook, and must have passion. And indeed, passion and a lifetime of expertise is what make this book tick. Making a long overdue debut beyond the UK, this is a stroll through 40 of Simon Hopkinson's favorite ingredients, from anchovy and asparagus to lamb and leeks to tripe and veal, with a charming introduction to each that??'s rich with anecdotes from Hopkinson??'s impressive career and cameo appearances from his favorite chefs and food writers.& nbsp; The recipes are robust and flavorful, using simple techniques and clean flavors to truly let the ingredients shine. He draws from British and classic French cooking, with side trips to Spain and Italy, Australia and South-East Asia. The recipes are accompanied by watercolor illustrations. Roast Chicken is written with clarity and a sense of purpose???the desire to please rather than simply impress. The book is an entertaining taste of the knowledge Hopkinson gathered during his many years as a professional chef, but what makes it truly exceptional is his sensibility; he has a clear and unpretentious vision about what is and what is not good to eat. Recipes include: Eggs Florentine, Baked New Garlic with Creamed Goat??'s Cheese, Onion Soup, Potato Salad, Steak Au Poivre, Roast Chicken (of course), Vanilla ice cream, and many more.
In this delightful book, acclaimed chef and author Hopkinson takes an alphabetically arranged stroll through 40 of his favorite ingredients, introducing each with a charming essay and offering a handful of perfect ways to use them.
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