Binding: Hardcover
ASIN: 1401308627
Manufacturer: Hyperion
Release Date: 2007-09-04
Average Customer Review: (From 13 total reviews)
List Price: $24.95
Amazon Price: $14.06 (29 new 11 used available)
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Editorial Reviews

Book Description:
“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 Florentine Chocolate Tart Poached 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.

Customer Reviews

Not a novel by Jeff E. Townsend, Jr.
I read an article about this book and thought it was a novel; only when I ordered and received did I realize it was cookbook ( I am kinda slow ); however, wonderful and all encompassing cookbook which covers a tremendous range of foods with easily understood instructions; who would have thought what a cup of red wine vinegar would do to a stewing chicknen!

too much fat! by Dawn Butler
I was very disappointed in this cookbook. I liked the idea of a cookbook with a few recipes for each ingrediant, but these recipes are almost all made with tons of butter, cream etc. I already know how to make anything delicious with those ingrediants!

Keep It Simple by David T. Lohrey
Again and again we learn and learn again that simplicity in life, especially in cooking, is the key to success. The author has studied cooking to the point of expertise that allows him to do things and, more importantly, to say things simply and convincingly. When politicians gain this level of authority they become legendary: think Churchill. Meanwhile, back in the kitchen, Hopkinson takes good, clean fresh ingredients and makes hearty dishes which he believes are vital to the good life. He avoids all chef snobbery, all foodie elitism. Instead, we have the wholesome attitude of the farm, the cookery philosophy of America’s Alice Waters. There is no avoidance of the fat and buttery; this is no dieter’s bible. The artificial is avoided in favor of authenticity. Hopkinson seem to believe that what is wholesome and fresh is good for you, and rejects all the short cuts and alternate ingredients which have made cooks everywhere confuse substitutes for the real thing. The author is able to convey great warmth, that special brand of English decency and refreshing unpretentiousness. The author loves food, animals, vegetables, customs, tradition, the drama known as life. What is especially surprising and refreshing is his celebration of ethnic cuisines as diverse as the obligatory French and the exotic Mexican. He has expertise in both. This is the food channel between hard covers.

A lovely little book by Sarah Boucher
I’ve read the other feedback, and have to politely dissent. I found this to be a lovely little cookbook, and the author’s descriptions made me want to try the recipes in here even though I may not have have had interest previously.

The recipe for olive oil mashed potatoes and the onion tart were both really good. I’m looking forward to trying the others.

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