Roast Chicken and Other Stories


Author: Lindsey Bareham,Simon Hopkinson
Publisher: Random House
ISBN: 1446407500
Category: Cooking
Page: 240
View: 8394

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‘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.

Second Helpings of Roast Chicken


Author: Simon Hopkinson
Publisher: Random House
ISBN: 1446407543
Category: Cooking
Page: 304
View: 1172

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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.

The Good Cook


Author: Simon Hopkinson
Publisher: Random House
ISBN: 1446417611
Category: Cooking
Page: 320
View: 4583

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Simon Hopkinson loves food and he knows how to cook it. The Good Cook is the result of over 40 years' experience and is based on Simon's belief that a good cook loves eating as much as cooking. How the ingredients you choose and the way you cook them will turn a good recipe into a great dish. That a cheap cut of meat cooked with care can taste as nice as a choice cut prepared by indifferent hands. Structured around Simon's passion for good ingredients (Anchovy and Aubergine, Cheese and Wine, Smoked and Salted Fish, Ham, Bacon and A Little Pig) and written with Simon's trademark perfectionism and precision, this is a cookbook that you will cherish for life.

My Bombay Kitchen

Traditional and Modern Parsi Home Cooking
Author: Niloufer Ichaporia King
Publisher: Univ of California Press
ISBN: 9780520933378
Category: Cooking
Page: 360
View: 3468

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The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.

Salz. Fett. Säure. Hitze

Die vier Elemente guten Kochens.
Author: Samin Nosrat
Publisher: Antje Kunstmann
ISBN: 3956142829
Category: Cooking
Page: 472
View: 9999

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Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.

Fifty Shades vom Huhn

Ein parodistisches Kochbuch
Author: F. L. Fowler
Publisher: Riva Verlag
ISBN: 3864138078
Category: Cooking
Page: 160
View: 4717

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Knackige Schenkel, straff verschnürt; saftige Brüste, die auf den leidenschaftlichen Biss der Zähne warten; weiche, nachgiebige Lenden, von denen das Öl tropft... 50 verführerische Rezepte, die jedes Essen in eine Orgie der Lust verwandeln! Ein unschuldiges und unverdorbenes Huhn und ein dominanter Koch – welch eine Kombination! Gemeinsam gehen die beiden den Weg von jungfräulicher Unschuld bis zur goldbraunen Ekstase. Langsames Schmoren, scharfes, unbarmherziges Braten, extravagante Verschnürungen, saftige Füllungen, kreative Salbungen mit genau der richtigen Würze, ausgeführt von geschickten Fingern – seine Kunst macht seine geflügelte Dienerin zu Wachs in seinen Händen. Diesem erotischen Kochbuch kann sich niemand entziehen – in drei Akten entfaltet sich unwiderstehlich das Drama, von einfachen Rezepten für den Anfänger bis zum absoluten Höhepunkt!

Week in Week Out


Author: Simon G. Hopkinson
Publisher: Quadrille Publishing
ISBN: 9781844007455
Category: Cooking
Page: 255
View: 4068

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Taken from his much-loved columns in The Independent, 'Week In, Week Out' brings together 52 stories about ingredients with their associated recipes.

Plenty

Digressions on Food
Author: Gay Bilson
Publisher: N.A
ISBN: N.A
Category: Gastronomy
Page: 312
View: 819

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Gay Bilson's name is synonymous with the revolution in Australian cooking and restaurant life that began in the 1970s. Her food is legendary, as are her informed and passionate observations about food and culture. Plenty is a rare feast for the mind and senses: sharply personal memories and musings, including the years at the Bon Gout, Berowra Waters Inn and Bennelong restaurants in Sydney; perceptive portraits of eminent chefs and food writers; and, throughout, a sustained reflection on the significance of preparing and sharing food.Gay Bilson's writing is in turn cerebral and sensuous, analytical and celebratory, purposeful and playfully digressive. This book, like the best restaurants, offers pleasure and nourishment in equal measure.

Simon Hopkinson Cooks


Author: Simon Hopkinson
Publisher: Random House
ISBN: 1448177340
Category: Cooking
Page: 272
View: 9382

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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.

The Conran Cookbook


Author: Caroline Conran,Terence Conran,Simon Hopkinson
Publisher: Conran Octopus
ISBN: 9781840914962
Category: Cookbooks
Page: 432
View: 403

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The best cooking depends on a sound knowledge of the raw materials, and the first half of the book is packed with meticulously researched and illustrated information about buying and preparing the vast range of ingredients available today. Over 1,000 illustrations include practical step-by-step photographs to illuminate essential food preparation techniques such as cleaning, filleting and boning fish and meat, making bread, pasta and pastry. Comprehensive cross-referencing makes information easy to find, allowing you to explore any subject from a straight-forward description.The second half of the book includes more than 450 recipes from past and present classics that represent the essence of homecooking. Recipes include Steak and Kidney Pudding, Salade Niçoise and Sherry Trifle as well as more contemporary dishes such as Hot and Sour Shellfish Broth and Coconut Ice Cream. Written by three experts who are united in their passion for good food, The Conran Cookbook is an indispensible reference book and the definitive guide for anyone who wants to develop their understanding and knowledge of good cooking.

Gammon and Spinach


Author: Simon Hopkinson
Publisher: Pan Macmillan Adult
ISBN: 9780330391641
Category: Cookery
Page: 352
View: 5781

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This is an essential book for people who love cooking and want to sample Hopkinson's innovative recipes which reinvent the often forgotten classics of British cuisine. Recipes such as Roast Goose Stuffed with Mashed Potato, Beetroot Puree with Horseradish and, of course, Gammon and Spinach introduce regional specialities, old favourites and essentials of continental bourgeois cooking with a good smattering of Mediterranean and Eastern flavours. The recipes are easy and accessible and introduced in an engagingly personal style. 'Gammon and Spinach is a book from which I want to eat almost every recipe ... here we have Hopkinson at his award-winning, wide-ranging best.' Clarissa Dickson-Wright, Night & Day 'Each paragraph reveals some little insight, some chef's truc, that is new to me' Rowley Leigh, Sunday Telegraph 'Fully of homely food of the kind everybody now wants to eat and cook' You Magazine

Jerusalem

Das Kochbuch
Author: Yotam Ottolenghi,Sami Tamimi
Publisher: N.A
ISBN: 9783831023332
Category:
Page: 318
View: 4410

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GET-THIS Series I/2010/2 Domestic Goddess-Not Cookbook Stories


Author: Beba Papakyriakou
Publisher: Lulu.com
ISBN: 1446157229
Category:
Page: 34
View: 7412

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What this book is not: It isn’t a traditional cookbook. What you will not find in this book: Recipes for any of the meals and desserts on the cover. Those were made by professional chefs in fantastic establishments, and have been consumed by countless people, myself included, all of whom paid top Dollar for the pleasure.What you will find in this book: The story behind whatever’s on each page; a list of ingredients; a “method†; and a couple of interesting web sites. Oh, and some cookery terms.I am a writer, but I don’t really cook. Or bake. Or blanch – what’s that anyway? “Make white†or “anything goes†as in carte blanche? I come from a line of great cooks, and have had several good cooks in my midst who feed me and others, so why, pray, do I need to jump on this particular bandwagon.I know which things I’m good at, hence this book. “It’s not about the recipes; it’s about the stories†. Trust me, I’m a writer.

One Step Ahead (reduced)


Author: Simon Hopkinson
Publisher: Quadrille Publishing
ISBN: 9781849491839
Category: Vegetarian cooking
Page: 224
View: 4197

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All to often, the vegetarian option is an afterthought on a restaurant menu or the vegetables are relegated to a side dish at home. Here, Simon Hopkinson focuses entirely on cooking mouth-watering recipes without meat or fish.

Stern des Nordens


Author: D.B. John
Publisher: Rowohlt Verlag GmbH
ISBN: 3644200475
Category: Fiction
Page: 576
View: 2942

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Undercover in Nordkorea Washington D.C.: Niemand kennt das verbotene Land so gut wie Jenna Williams. Als die CIA sie für eine tödliche Mission in Nordkorea erwählt, will sie nur eins: Ihre Zwillingsschwester finden, die vor zwölf Jahren spurlos verschwand. Ein Dorf in der nordkoreanischen Provinz: Bäuerin Moon kämpft täglich ums Überleben. Sie hat schon alles gesehen, und sie hat nichts zu verlieren. Doch erst, als eine der Marktfrauen verhaftet wird, entwickelt sich Moon zur Stimme des Widerstands. Pjöngjang: Anlässlich einer Beförderung wird die Familiengeschichte des Parteifunktionärs Cho durchleuchtet. Was dabei ans Licht kommt, lässt den linientreuen Anhänger Kim Jong-Ils alles in Frage stellen, woran er jemals geglaubt hat. Drei Blickwinkel auf ein abgeschottetes Land. Drei Schicksale, die sich in einem explosiven Thriller verbinden.

My Berlin Kitchen

Eine Liebesgeschichte
Author: Luisa Weiss
Publisher: Limes Verlag
ISBN: 3641109590
Category: Fiction
Page: 384
View: 1545

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Eine Frau, ihre Stadt und ein Rezept für die Liebe Als sie sich ins Kochen verliebte, war Luisa Weiss noch ein junges Mädchen. Der Tochter einer Italienerin und eines Amerikaners, geboren in Berlin, aufgewachsen in Boston, fiel es stets schwer, sich an einem Ort wirklich zugehörig zu fühlen, doch in der Küche wirkten ihre Sorgen kleiner. Die Suche nach ihren Wurzeln führte Luisa nach Paris (wo sie ihrer großen Liebe Max begegnete), nach New York (was die Beziehung zu Max beendete) – und immer wieder nach Berlin, denn die Sehnsucht nach dem Zuhause ihrer Kindheit ließ sie niemals los. Nach einer weiteren schmerzlichen Trennung wagte sie den Sprung ins Ungewisse und zog von New York in die deutsche Hauptstadt – um sich selbst zu finden und endlich auch die wahre Liebe ...

Midnight Chicken

& Other Recipes Worth Living For
Author: Ella Risbridger
Publisher: Bloomsbury Publishing
ISBN: 140886777X
Category: Cooking
Page: 288
View: 3618

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-- 'A manual for living and a declaration of hope' Nigella Lawson 'A moving testimonial to the redemptive power of cooking. Generous, honest and uplifting' Diana Henry There are lots of ways to start a story, but this one begins with a chicken... There was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colours were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up – and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive. Midnight Chicken is a cookbook. Or, at least, you'll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It's the kind of cooking you can do a little bit drunk, that is probably better if you've got a bottle of wine open and a hunk of bread to mop up the sauce. But if you settle down and read it with a cup of tea (or a glass of that wine), you'll also discover that it's an annotated list of things worth living for – a manifesto of moments worth living for. This is a cookbook to make you fall in love with the world again. 'A big old massive heart exploding love story' The Times

In the Kitchen with A Good Appetite

150 Recipes and Stories About the Food You Love
Author: Melissa Clark
Publisher: Hyperion
ISBN: 1401323766
Category: Cooking
Page: 464
View: 3687

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A New York Times columnist offers a collection of stories about food along with comments on her own experiences in making the 150 recipes that she presents, classifying the dishes into such categories as things with cheese, the farmer's market, and my sweet tooth.