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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.
Posted January 13, 2008
I thought this MUST OWN book was an outstanding cookbook. I enjoyed the chocolate tarts the best...No, actually, I enjoyed each and every recipe to the MAX! Fabulous, helpful, and delicious! Get your copy today!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.