Simon Hopkinson's 30 favourite ingredients include such everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The book is arranged alphabetically with a chapter on each food. The author writes about why he likes each particular ingredient, and gives advice on quality, variety and good cooking ...
Simon Hopkinson's 30 favourite ingredients include such everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The book is arranged alphabetically with a chapter on each food. The author writes about why he likes each particular ingredient, and gives advice on quality, variety and good cooking principles together with a selection of his recipes.
Bayley, Flo. New. 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Glued binding. Paper over boards. With dust jacket. 230 p. Contains: Illustrations.
Publishers Weekly, 2007-06-18 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 anchoiade and guide readers to the best canned variety in the market. The recipes themselves are designed for the intuitive cook who can gauge a dish's doneness by its color rather than by slavish devotion to a timer. Yet Hopkinson's recipes are true winners, inspiring confidence in the kitchen and pleasure at the table with their simple, satisfying flavors. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.