Roast Chicken and Other Stories

by Simon Hopkinson, Lindsey Bareham

Overview

By the award-winning English food writer of The Good Cook, a cookbook full of essays and recipes that offer a fresh, satisfying take on familiar favorites.
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 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 Andre 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.
"The 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., 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

Product Details

ISBN-13:	9781401306144
Publisher:	Grand Central Publishing
Publication date:	05/01/2025
Sold by:	Barnes & Noble
Format:	eBook
Pages:	233
File size:	2 MB

About the Author

Simon Hopkinson was born and raised in Lancashire. From his first restaurant job at age seventeen, 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.
Simon Hopkinson was born and raised in Lancashire. From his first restaurant job at age seventeen, 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.

What People are Saying About This

Jeremiah Tower

"Called 'the most useful cookbook of all time,' Roast Chicken is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from."

Deborah Madison

"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!"

Editorial Reviews

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

Simon Hopkinson's recipes have been voted the best ever.

Daily Telegraph

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.

Booklist