Book description
Roast Chicken and Other Stories
provides an insight into Simon Hopkinson's unique style of unpretentious
cooking with 160 of his favourite recipes. Simon Hopkinson's forty
favourite ingredients include everyday basics as potatoes, chicken and
cod as well as more exotic foods such as asparagus and truffles. The
cookbook 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 sensible advice on quality, variety and
good cooking principles together with the recipes. The book is aimed at
home cooks and all the recipes can be prepared by anyone with basic
cooking skills. From Grilled Augergine with Pesto to Roast Chicken and
Homemade Ice Cream, Simon Hopkinson's food is always honest and
inviting, designed to please rather than simply to impress. Born in
Bury, Lancashire, Simon Hopkinson left school at 17 to begin a career as
a chef. He opened his first restaurant, the Shed, near Fishguard, just
before his 21st birthday. In 1983 he launched himself on the London
restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He
swiftly found himself one of the most acclaimed young chefs in the
business and his friendship with Terence Conran led to the opening of
Bibendum in the restored Michelin building in 1987. He retired as a
full-time chef in 1995 to concentrate more on writing. As well as
Roast Chicken and Other Stories
and Second Helpings of Roast Chicken
his books include Gammon & Spinach (
1998) and The Prawn Cocktail Years (
1999) and he also writes a column in the Independent.
His critically acclaimed cookery writing has won him the André Simon
award, and the Glenfiddich Award three times.
