Roast Chicken and Other Stories
Simon Hopkinson, with Lindsey Bareham. . Hyperion, $24.95 (240pp) ISBN 978-1-4013-0862-9
This idiosyncratic though charming cookbook was first published in the U.K. in 1994 and became a runaway favorite with a second publication in 2006. Hopkinson, a founding chef of London’s Bibendum and a newspaper columnist, rejects the notion that a dinner’s merit should be judged by its number of ingredients or steps. Instead, his earthy sensibility is guided by French techniques, rich English ingredients and lots and lots of butter. Chapters are organized not by course but by Hopkinson’s favorite ingredients, such as eggplant (grilled, creamed, baked and stewed in his cayenne-spiked version of the Turkish classic Imam Bayildi); leeks (in vinaigrette, in a tart crust, vichyssoise, baked with cream and mint); and tripe (Madrid-style, Lyonnaise style, deep-fried). Each chapter begins with a bit of history and often witty personal reminiscence. He’ll chart the use of anchovies around the globe, quote fellow food writer Elizabeth David on the beauty of
Reviewed on: 06/18/2007
Genre: Nonfiction
Hardcover - 240 pages - 978-0-09-177034-1
Open Ebook - 233 pages - 978-1-4013-0614-4
Open Ebook - 220 pages - 978-0-316-40826-4
Paperback - 224 pages - 978-0-09-181274-4