Simon Hopkinson's 40 favourite ingredients include such everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The book is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sesnsible advice on quality, variety and good cooking principles together with a selection of his recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From grilled aubergine with pesto to roast chicken and homemade ice-cream, Simon Hopkinson's food is designed to please rather than simply impress.

Roast Chicken and Other Stories: A Recipe Book

Cookbooks, Food & Wine

Hopkinson, Simon

Cooking by Ingredient

Ebury Pr

A stunning new cookbook from the best-selling author of The Good Cook with recipes from his new series, Simon Hopkinson Cooks. Simon is a man who has dedicated his life to searching out the very best recipes. In Simon Hopkinson Cooks, he has created 12 menus offering dishes that not only taste good, but also complement each other perfectly. For Simon, cooking is about care, precision and love, and combining his professional skills with his understanding of home cooking, once again, he has created delicious recipes you will enjoy making -- and eating. From the author of the number 1 best-selling book, The Good Cook, here are some more seriously good recipes.

Simon Hopkinson Cooks

Ebury Press

This is a collection of the best of Simon Hopkinson`s recipes for The Independent on Saturday. It is a book for people who want to sample his innovative recipes which reinvent the often forgotten classics of British cuisine.

Gammon and Spinach and Other Recipes

Pan/Macmillan

The Prawn Cocktail Years

Cooking Education & Reference

Penguin Global

Published as the companion volume to the BBC Television show of the same name, The Good Cook is a collection of 100 of legendary chef Simon Hopkinson's favorite recipes, drawn from his childhood, his restaurant career, and his most memorable meals. A good cook, for Simon, is someone who cares as much about eating as cooking. A good recipe becomes a great dish when the cook has thought about the ingredients and treated them well. These ingredients do not have to be expensive. Simon's genius lies in his belief that a cheap cut of meat, for example, cooked with care can often taste nicer than a choice one prepared by indifferent hand. Structured around Simon's love of good ingredients and written with his trademark perfectionism and precision, this book is for anyone who loves to cook and wants to learn from one of the best.

Good Cook

Reference

LYONS PRESS+

A Brit book copublished in the US. The endpaper defining "North American hardiness zones" is presumably intended to make this an American book. A bargain lots of color and, we speculate, soon to be found on bargain book tables. Annotation copyright Book News, Inc. Portland, Or.

Herbs (Classic Garden Plants)

Crafts, Hobbies & Home

Hopkinson, Judith

Gardening & Landscape Design

UNKNO

"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 FlorentineChocolate TartPoached Salmon with Beurre BlancAnd, of course, the book's namesake recipe, Roast Chicken
Winner of both the 1994 Andr 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.

Roast Chicken And Other Stories

Hyperion

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.

Second Helpings of Roast Chicken

Offers advice on choosing and preparing food, with recipes for meat, poultry, eggs, breads, vegetables, sauces, and desserts

The Essential Cook Book: The Back-To-Basics Guide to Selecting, Preparing, Cooking, and Serving the Very Best of Food

CONRAN, TERENCE

Conran, Caroline

Stewart. Tabori & Chang

Not so long ago, vegetarian choices were an afterthought on restaurant menus or were relegated to side dishes at home. But times―and eating habits―have changed, and vegetarianism is being touted not just for health reasons but for environmental ones, too Using fresh produce and combining seasonal ingredients have always been key to Simon Hopkinson’s cooking. Now, in The Vegetarian Option, the celebrated British chef focuses entirely on mouthwatering dishes without meat or fish. By pairing ingredients that naturally go together―eggplants with red peppers, tomatoes with olives, and peaches with plums, for example―he brings out the fullest flavor in foods. Vegetables take center stage in the book’s 125 original recipes, but there are also plenty of creative ideas for fruit, herbs, pasta, rice, legumes, eggs, dairy, and even cocktails. The Vegetarian Option is not written exclusively for vegetarians, but as a source of inspiration for all food lovers.

The Vegetarian Option

Special Diet

Stewart, Tabori and Chang

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