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. 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 André 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.
Praise:"The most useful cookbook of all time" --Waitrose Food Illustrated
"This man is the best cook in Britain!" --Telegraph UK
"Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country's [UK's] most useful cookbook of all time by a panel of 40 experts." --R.W. Apple Jr., The New York Times
"The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table." --Nigella Lawson
"This very personal collection of recipes lets you cook in someone else's shoes--some well-worn chef shoes at that--which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you'll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain's great chefs. I love this collection, both the recipes and the stories!" --Deborah Madison
"Simon Hopkinson's recipes have been voted the best ever." --Daily Telegraph
"Called 'the most useful cookbook of all time,' Roast Chicken and Other Stories is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from." --Jeremiah Tower
Review
andldquo;I didnandrsquo;t realize how much I was sacrificing until I read Millerandrsquo;s beautiful ode to lunchandmdash;a meditation on food, togetherness and simplicity.andrdquo;
Synopsis
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.
Synopsis
"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.
Synopsis
In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesnandrsquo;t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.
Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 50 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure.
andldquo;You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. Iandrsquo;m sure of it.andrdquo; andmdash;Matthew Dillon, James Beard Awardandndash;winning chef of Sitka and Spruce, The Corson Building, and Bar Sajor
About the Author
Peter Miller has operated his design bookshop in Seattle for 35 years. He trained as a chef with the remarkable Maurice Thuillier and is a regular contributor to the online magazine Crosscut.com.and#160;Christopher Hirsheimer, an award-winning photographer and editor, and Melissa Hamilton, a renowned food stylist, are the cofounders of Canal House and the authors of the James Beard Awardandndash;winning Canal House Cooks Every Day.