Second Helpings of Roast Chicken

Second Helpings of Roast Chicken

by Simon Hopkinson, Flo Bayley
     
 

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In this follow-up to the smash sensation Roast Chicken and Other Stories, Simon Hopkinson re-creates his winning formula by taking forty-seven completely new favorite ingredients—from apples to cocoa, lobster to truffles, and fennel to mint—and presenting an exotic array of tastes and ingredients from all over the world. His recipes, which have in

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Overview

In this follow-up to the smash sensation Roast Chicken and Other Stories, Simon Hopkinson re-creates his winning formula by taking forty-seven completely new favorite ingredients—from apples to cocoa, lobster to truffles, and fennel to mint—and presenting an exotic array of tastes and ingredients from all over the world. His recipes, which have in common the love of good food prepared to please rather than simply impress, are drawn not only from classic French and British cooking but also from around the globe, from Austria to Thailand and India to Spain. This exquisite compilation of recipes includes: Yorkshire Pudding with Sweet White Sauce and Golden SyrupPiedmontese Potato Gnocchi with Parmesan CreamThai Pork Rissoles with Sweet and Sour Dipping SauceCreamed Scampi with Saffron PilafAnd a new spin on his classic Roast Chicken recipe . . .Second Helpings of Roast Chicken is sure to please anyone seeking new and inspiring recipes in addition to more of Hopkinson's classic musings on food, which his fans have grown to adore.

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Editorial Reviews

New York Times Book Review
Among the most endearing and common-sensical kitchen primers ever composed. . . . You could cook from this volume, and this volume alone, for several years without boredom or mishap.
—Dwight Garner
O The Oprah Magazine
Hopkinson is ravenous for wonderful food, and his appetite has produced a delicious, passionate book.
New York Times Magazine
Roast Chicken" is one of those rare cookbooks that, once opened, becomes indispensable. . . . This is simple cooking at its best.
—Aleksandra Crapanzano
Library Journal

Hopkinson is one of England's most respected food writers, and his first book, Roast Chicken and Other Stories, became an immediate best seller when it was finally published in the United States last year. This is the Americanized version of his second book, originally published in 2001. Like the first, it includes essays on 40 or so favorite ingredients, from Butter and Dripping to Raspberries to Truffles, along with three recipes for each one. Hopkinson is a man of strong opinions, but he writes with humor and style, and the essays are a pleasure to read. The inviting recipes include both comfort food and more sophisticated creations, such as Oysters with Leeks and Curry Spices, Bitter Chocolate Ice Cream, and a "blissfully rich and savory" Roquefort Tart. Highly recommended.
—Judith Sutton

Jay McInerney
Praise for Roast Chicken and Other Stories:

"Simon Hopkinson's Roast Chicken and Other Stories is a mouthwatering pleasure to read as well as to use. He's not only a great cook, he's also a great writer and the heir to Elizabeth David's legacy."

Dwight Garner
Praise for Roast Chicken and Other Stories:

"Among the most endearing and common-sensical kitchen primers ever composed. . . . You could cook from this volume, and this volume alone, for several years without boredom or mishap."

The Oprah Magazine O
Praise for Roast Chicken and Other Stories:

"Hopkinson is ravenous for wonderful food, and his appetite has produced a delicious, passionate book."

Aleksandra Crapanzano
Praise for Roast Chicken and Other Stories:

"Roast Chicken" is one of those rare cookbooks that, once opened, becomes indispensable. . . . This is simple cooking at its best."

Delia Smith
Praise for Roast Chicken and Other Stories:

"Simon Hopkinson has long been an outstanding chef, a passionate lover of good food, and has now emerged as a very endearing and talented food writer."

From the Publisher
Praise for Roast Chicken and Other Stories:"

Simon Hopkinson's Roast Chicken and Other Stories is a mouthwatering pleasure to read as well as to use. He's not only a great cook, he's also a great writer and the heir to Elizabeth David's legacy."—Jay McInerney

Praise for Roast Chicken and Other Stories:"

Among the most endearing and common-sensical kitchen primers ever composed. . . . You could cook from this volume, and this volume alone, for several years without boredom or mishap."—Dwight Garner, New York Times Book Review

Praise for Roast Chicken and Other Stories:"

Hopkinson is ravenous for wonderful food, and his appetite has produced a delicious, passionate book."—O, The Oprah Magazine

Praise for Roast Chicken and Other Stories:"

Roast Chicken" is one of those rare cookbooks that, once opened, becomes indispensable. . . . This is simple cooking at its best."—Aleksandra Crapanzano, New York Times Magazine

Praise for Roast Chicken and Other Stories:"

Simon Hopkinson has long been an outstanding chef, a passionate lover of good food, and has now emerged as a very endearing and talented food writer."—Delia Smith

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Product Details

ISBN-13:
9780091912321
Publisher:
Random House UK
Publication date:
04/28/2008
Pages:
304
Product dimensions:
5.80(w) x 8.20(h) x 0.90(d)

Related Subjects

What People are saying about this

Delia Smith
"Simon Hopkinson has long been an outstanding chef, a passionate lover of good food, and has now emerged as a very endearing and talented food writer."
Jay McInerney
"Simon Hopkinson's Roast Chicken and Other Stories is a mouthwatering pleasure to read as well as to use. He's not only a great cook, he's also a great writer and the heir to Elizabeth David's legacy."
Alice Waters
Simon Hopkinson's passionate intensity in the kitchen continues at his writing table. He explains as well as anyone alive why good food matters so much, both for our individual happiness and for our global survival.

Meet the Author

Simon Hopkinson was born and raised in Lancashire. From his first restaurant job at age 17, La Normandie restaurant, where he worked under the tutelage of Yves Champeau, he then moved to London to set up Bibendum (right) in Kensington with Sir Terence Conran, which he left to pursue his food writing. He has written an award-winning column for The Independent since 1995. He lives in London.

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