Uh-oh, it looks like your Internet Explorer is out of date.
For a better shopping experience, please upgrade now.
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 ingredientsfrom apples to cocoa, lobster to truffles, and fennel to mintand 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.
|Publisher:||Random House UK|
|Product dimensions:||5.80(w) x 8.20(h) x 0.90(d)|
About 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.
What People are Saying About This
"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."
"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."
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.