Roast Chicken and Other Stories


Author: Simon Hopkinson
Publisher: Hachette Books
ISBN: 1401306144
Category: Cooking
Page: 240
View: 7060

Continue Reading →

"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 André 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. Praise: "The most useful cookbook of all time" --Waitrose Food Illustrated "This man is the best cook in Britain!" --Telegraph UK "Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country's [UK's] most useful cookbook of all time by a panel of 40 experts." --R.W. Apple Jr., The New York Times "The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table." --Nigella Lawson "This very personal collection of recipes lets you cook in someone else's shoes--some well-worn chef shoes at that--which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you'll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain's great chefs. I love this collection, both the recipes and the stories!" --Deborah Madison "Simon Hopkinson's recipes have been voted the best ever." --Daily Telegraph "Called 'the most useful cookbook of all time,' Roast Chicken and Other Stories is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from." --Jeremiah Tower

Roast Chicken and Other Stories


Author: Simon Hopkinson
Publisher: Hachette UK
ISBN: 1401306144
Category: Cooking
Page: 240
View: 960

Continue Reading →

"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 André 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. Praise: "The most useful cookbook of all time" --Waitrose Food Illustrated "This man is the best cook in Britain!" --Telegraph UK "Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country's [UK's] most useful cookbook of all time by a panel of 40 experts." --R.W. Apple Jr., The New York Times "The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table." --Nigella Lawson "This very personal collection of recipes lets you cook in someone else's shoes--some well-worn chef shoes at that--which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you'll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain's great chefs. I love this collection, both the recipes and the stories!" --Deborah Madison "Simon Hopkinson's recipes have been voted the best ever." --Daily Telegraph "Called 'the most useful cookbook of all time,' Roast Chicken and Other Stories is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from." --Jeremiah Tower

Roast Chicken and Other Stories


Author: Lindsey Bareham,Simon Hopkinson
Publisher: Random House
ISBN: 1446407500
Category: Cooking
Page: 240
View: 8289

Continue Reading →

‘There’s not a recipe here I don’t want to eat immediately.’ - Nigella Lawson 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.

Good Cook


Author: Simon Hopkinson
Publisher: Rowman & Littlefield
ISBN: 1493002007
Category: Cooking
Page: 320
View: 5626

Continue Reading →

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.

Simon Hopkinson Cooks


Author: Simon Hopkinson
Publisher: Random House
ISBN: 1448177340
Category: Cooking
Page: 272
View: 3931

Continue Reading →

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.

Second Helpings of Roast Chicken


Author: Simon Hopkinson
Publisher: Random House
ISBN: 1446407543
Category: Cooking
Page: 304
View: 5223

Continue Reading →

Second Helpings of Roast Chicken takes forty-seven of Simon Hopkinson's favourite ingredients as a starting point. There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry's original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce. There are also recipes for Pear and ginger sponge, 'a good' Waldorf salad, Armenian lamb pilaf, Baked whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary. Roast Chicken and Other Stories was voted the most useful cookbook of all time by Waitrose Food Illustrated and also won the Andre Simon and Glenfiddich awards. Second Helpings of Roast Chicken will provide new inspiration the many fans of Simon Hopkinson's sensible, practical, creative approach to cooking and love of good food, prepared to please rather than simply impress.

All About Roasting: A New Approach to a Classic Art


Author: Molly Stevens
Publisher: W. W. Norton & Company
ISBN: 0393253678
Category: Cooking
Page: 592
View: 9292

Continue Reading →

A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting. Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.

100 Recipes Every Woman Should Know

Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life
Author: Cindi Leive,The Editors of Glamour
Publisher: Hachette Books
ISBN: 140139647X
Category: Cooking
Page: 304
View: 6416

Continue Reading →

Once upon a time, there was an easy roast chicken recipe, handed down by a fashion editor at Glamour magazine to her assistant, who was in search of a dish to prepare for dinner with her boyfriend. She made the chicken. Her boyfriend loved it. He had seconds. And shortly thereafter, he proposed. But that's not all: Three more young women at the magazine made the chicken for the men in their lives who then, in short order, popped the question. Glamour published the recipe-dubbing it, naturally, Engagement Chicken-and since then, the magazine's editors have heard from more than 60 women who have gotten engaged after making the dish. Commitment-phobes be warned: This bird means business! Of course, there is more to life than weddings. And there's more to this cookbook than Engagement Chicken. 100 Recipes Every Woman Should Know also includes 99 of the magazine's other most-loved, best-reviewed dishes, all designed to get you exactly what you want in life, exactly when you want it. From Prove to Mom You're Not Going to Starve Meat Loaf to Impress His Family Chardonnay Cake, these recipes will help you cook with passion and persuasion. And they're all written with your real life and real needs in mind. Because whether you're a novice or an expert, cooking should never be intimidating-and it should always be fun. Don't miss these easy, essential recipes: He Stayed Over Omelet Skinny Jeans Scallops No Guy Required Grilled Steak Let's Make a Baby Pasta Forget the Mistake You Made at Work Margarita Bribe a Kid Brownies Hers and His Cupcakes "Recently I met some beautiful young women from Glamour magazine. They make a roast chicken they call 'Engagement Chicken' because every time one of them makes it for her boyfriend, she gets engaged! How wonderful is that! That's the best reason I ever heard to make a roast chicken." -Ina Garten, Barefoot Contessa cookbooks

Fifty Shades of Chicken


Author: Pouline Reage,F. L. Fowler
Publisher: Clarkson Potter
ISBN: 0385345224
Category: Cooking
Page: 160
View: 532

Continue Reading →

A wryly whimsical culinary parody of E. L. James' Fifty Shades trilogy combines epicurean double entendres, 50 chicken recipes and the story of a young free-range chicken who finds herself at the mercy of a kinky and dominating chef, in a parody that includes such dishes as "Sticky (Chicken) Fingers" and "Bound Wings."

How to Cook Without a Book

Recipes and Techniques Every Cook Should Know by Heart
Author: Pam Anderson
Publisher: Clarkson Potter
ISBN: 0767902793
Category: Cooking
Page: 290
View: 9806

Continue Reading →

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

The Prawn Cocktail Years


Author: Simon Hopkinson,Lindsey Bareham
Publisher: Penguin Global
ISBN: 9780718149802
Category: Cooking
Page: 272
View: 9585

Continue Reading →

While Lindsey Bareham was helping Simon Hopkinson put together his best-selling book, Roast Chicken and Other Stories, the two of them began to reminisce about hotel and restaurant dishes they had grown up with and always loved; those Cinderellas of the kitchen that we abandoned in our quest for the wilder shores of gastronomy. Classics such as Duck a l'Orange, Weiner Schnitzel, Moussaka, Garlic Mushrooms and, of course, Prawn Cocktail, have all been slung out like old lovers but when made with fine, fresh ingredients and prepared with care and a genuine love of good eating, these former favourites should grace the most discerning of tables. The Prawn Cocktail Yearssets out to rehabilitate the food we once loved and found exciting. In so doing, the authors take us on a cook's tour of the legendary post-war hotels and gentlemen's clubs with their Mulligatawny and Shepherd's Pie, to the bistros of Swinging London where Pati Maison and sizzling Escargots excited the braver palate.

150 Things to Make with Roast Chicken, and 50 Ways to Roast it


Author: Tony Rosenfeld
Publisher: Taunton
ISBN: 9781561588459
Category: Cooking
Page: 282
View: 7445

Continue Reading →

Serving up fifty different recipes for roast chicken, a professional chef also includes more than 150 ingenious solutions for dealing with leftovers, including recipes for casseroles, pizza, quesadillas, main-course salads, soups and stews, stir-fries, and stove-top sauts. Original.

Vegetarian Option (reduced)


Author: Simon Hopkinson
Publisher: N.A
ISBN: 9781849491228
Category:
Page: N.A
View: 8925

Continue Reading →

Featuring over 25 of Peggy's most delectable cupcake recipes, 'Cupcakes' is an essential selection of original and specially developed recipes from the most creative of contemporary cake designers. Recipes include the award-winning Chocolate Heaven and Black Forest, the timeless classics Sticky Toffee and Vanilla Chiffon and a whole range that are perfectly suited for special occasions - from light and bright Lemon Meringue, Eton Mess and Pink Marshmallow to dark and indulgent Pecan Pie, Mulled Wine and Chocolate Raspberry Heart. Not only are there a variety of delicious cupcakes, there is a range of truly wondrous toppings too.

Zaitoun

Recipes and Stories from the Palestinian Kitchen
Author: Yasmin Khan
Publisher: Bloomsbury Publishing
ISBN: 1408898306
Category: Cooking
Page: 256
View: 9476

Continue Reading →

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool – the plump Palestinian couscous – in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.

My Paris Kitchen

Recipes and Stories
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607742683
Category: Cooking
Page: 352
View: 3768

Continue Reading →

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Chicken and Other Birds

From the Perfect Roast Chicken to Asian-style Duck Breasts
Author: Paul Gayler,Kevin Summers
Publisher: Jacqui Small LLP
ISBN: 1910254266
Category: Cooking
Page: 224
View: 3702

Continue Reading →

Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesn’t want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. In addition, Chicken and Other Birds offers a visual tour of the birds, showing their relative sizes and discussing the differences between them, plus a buying guide – what to look for and how much to allow per person – followed by tips on storing and handling uncooked poultry, and step-by-step photos and instructions for preparing a bird before cooking (trussing, French trimming, stuffing and jointing), and for carving or jointing a whole cooked bird. The final chapter, ‘Perfect Sides and Complements’ is a round-up of flavoured butters, marinades, rubs and bastes, stuffings and sauces, chutneys and relishes and, last but not least, the perfect gravy. This beautifully illustrated and comprehensive book is sure to become the classic poultry cookbook that no cook can afford to be without.

A Bird in the Hand

Chicken recipes for every day and every mood
Author: Diana Henry
Publisher: Mitchell Beazley
ISBN: 178472324X
Category: Cooking
Page: 224
View: 9048

Continue Reading →

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

An: To Eat

Recipes and Stories from a Vietnamese Family Kitchen
Author: Helene An,Jacqueline An
Publisher: Running Press
ISBN: 0762458364
Category: Cooking
Page: 304
View: 2394

Continue Reading →

In Vietnamese, “an” means “to eat,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills—that has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California-fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously “secret” recipes, including “Mama's” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken. Helene's transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.

The French Menu Cookbook

The Food and Wine of France--Season by Delicious Season--in Beautifully Composed Menus for American Dining and Entertaining by an American Living in Paris...
Author: Richard Olney
Publisher: Ten Speed Press
ISBN: 160774015X
Category: Cooking
Page: 456
View: 3721

Continue Reading →

As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France at the tender age of twenty-four, Olney was unapologetically attracted to the style, flavors, and tastes of French cooking when most Americans were smitten by the wonders of the new prepared foods in their markets. With unrelenting passion and precision, Olney studied and explored the cuisine, carefully documenting all he had learned for future generations of chefs, cooks, and food lovers. His first of several landmark works, THE FRENCH MENU COOKBOOK, was well ahead of its time with its authentic French recipes and then-unheard-of seasonal approach to cooking. Little did we know then that THE FRENCH MENU COOKBOOK would provide inspiration for Alice Waters and her compatriots as they built the groundwork for a culinary revolution in America. Brimming with the honest and enlightening explanations of how the French really cook and the 150-plus authentic recipes, this book is a masterful resource that is a must for every serious cook. From the Hardcover edition.