"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 ChickenWinner 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

Cookbooks, Food & Wine

Simon Hopkinson

LINDSEY BAREHAM

Cooking by Ingredient

Ebury Press

Onions are a universal ingredient, appearing in food internationally, and one that can be treated and cooked in myriad ways. The Allium family comprises onions - bulb onion, red onion, spring onions or scallions, Welsh holtzers etc; leeks are the mild member of the family, and extremely versatile on their own right; chives are a misunderstood herb and need extremely versatile careful cooking; and finally, garlic - green garlic, en primeur garlic, elephant garlic...This book will explore the diversity of the Allium family. It will include a melange of cooking techniques and tips, appropriate equipment, anecdote, history, and with recipes from around the world and from favorite chefs. This is an ideal companion to the author's previous book, "In Praise of the Potato".

Onions Without Tears: Cooking with Onions and Shallots, Garlic, Leeks

Main Courses & Side Dishes

Penguin??Books

A celebration of one of the most versatile fruits/vegetables available, with variety and quality improving all the time. This book contains recipes from all round the world.

The Big Red Book of Tomatoes (Penguin Cookery Library)

Penguin Books, Ltd.

Penguin 60s Cookery Giftset (Penguin 60s)

helge-rubinstein

CLAUDIA RODEN

NIGEL SLATER

Rick Stein

Elizabeth David

Jane Grigson

Sophie Grigson

margaret-visser

Lindsey; David Bareham

Penguin

The Little Book of Big Soups (Penguin 60s)

Celebration of Soup: With Classic Recipes from Around the World

Michael, Joseph

Just One Pot

Bounty; New

Pasties

Mabecron Books

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Books by LINDSEY BAREHAM