Details
Synopsis
Simon Hopkinson, formerly the chef of London's Bibendum Restaurant, offers 160 recipes, featuring his 30 favorite ingredients, in a chatty, relaxed style more reminiscent of a wonderful conversation than of a cookbook. Highlights include Baked New Garlic with Goat's Cheese; Grilled Red Onion Relish; Roast Leg of Lamb with Anchovy, Garlic, and Rosemary; Salmon in Pastry with Currants and Ginger; and Petit Pot au Chocolat.
| Size | | Length: | 230 pages | | Height: | 9.0 in | | Width: | 6.3 in | | Thickness: | 0.8 in | | Weight: | 22.4 oz |
Industry Reviews
"I suspect you could cook from this volume, and this volume alone, for several years without boredom or mishap. By the end, you'll have picked up a great deal of the knowledge and understanding that are as important in the kitchen, Hopkinson argues, as the best ingredients: 'Whereas an ignorant or uncaring chef can ruin the finest free-range chicken, a sympathetic and enthusiastic cook can work wonders, even with an old boiling fowl.'"
(12/02/2007)
"Hopkinson's recipes are true winner, inspiring confidence in the kitchen and pleasure at the table with their simple, satisfying flavors."
(06/18/2007)
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