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Roast Chicken and Other Stories
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. His 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 delicious cuisine . . . and enjoy every minute of it!
Irresistible recipes in this book include:
Eggs Florentine
Chocolate Tart
Poached Salmon with Beurre Blanc
And, of course, the book’s namesake recipe, Roast Chicken
Winner of both the 1994 Andre 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.
In England, no food writer’s star shines brighter than Simon Hopkinson’s. His 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 delicious cuisine . . . and enjoy every minute of it!
Irresistible recipes in this book include:
Eggs Florentine
Chocolate Tart
Poached Salmon with Beurre Blanc
And, of course, the book’s namesake recipe, Roast Chicken
Winner of both the 1994 Andre 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.
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