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Overview
"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 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.
Editorials
Booklist
In engaging short essays and appealing recipes, celebrated London chef Hopkinson illustrates how far British cuisine has progressed both in restaurants and homes since the dreary postwar days of bangers, mash, and overcooked beef. Proceeding alphabetically from anchovies through veal, Hopkinson offers his trenchant observations on the best uses for each food product.Daily Telegraph
Simon Hopkinson's recipes have been voted the best ever.Telegraph UK
This man is the best cook in Britain!The New York Times
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.
Library Journal
Hopkinson, a former chef, is one of England's best-known food writers. This book of essays and recipes, originally published in 1994, has remained immensely popular there, and although some chefs and foodies here also know it, this is the first Americanized edition. He offers 40 essays on ingredients from anchovies to veal, along with three or more recipes for each of them. Hopkinson's style is straightforward, often opinionated, but also graceful and witty, and the recipes include both classics and more contemporary dishes such as Leeks with Cream and Mint ("This sort of dish is what marrying flavors is all about"). A few of the references to restaurants or culinary trends are slightly dated, but that is easily overlooked. Recommended for most collections.
—Judith Sutton