Release on 2011-05-25 | by Lindsey Bareham,Simon Hopkinson
Author: Lindsey Bareham,Simon Hopkinson
Pubpsher: Random House
‘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 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.
This book discusses narrative as an adaptive cultural mechanism among Gypsies in Serbia. As a key traditional trait of Serbian Gypsies, storytelling, conveyed along kin generations, influences the behavior of all who listen. Since their appearance in the Balkans centuries ago, an insecure social environment has shaped their cultural traditions, including that of storytelling. Their traditional stories reaffirm the strong identity with their kinship group, yet, at the same time, plead loudly for recognition from outsiders. The success achieved by Gypsies in maintaining themselves and their culture can be attributed, in large measure, to the power of their traditional stories.
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.
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.
One cook, her kitchen and a lifetime of recipes. A cookery book like no other, The Trifle Bowl and Other Tales is a dip into Lindsey Bareham's kitchen, introducing us to more of her tempting, easy-to-follow seasonal recipes, this time organized by the well-loved and well-used pots, pans, gadgets and utensils she uses to cook them. Roast Tomato Risotto with Saffron and Honey in a sauté pan, Cod, Anchovy and Spinach Boulangère made using a mandoline, Vietnamese Chicken Patties with Mint Salad and Roast Peanuts in a quaint burger press, and Raspberry Jelly Trifle in her grandmother’s trifle bowl. This unique approach to ordering recipes also looks at the objects themselves – their history, design evolution and why they're good at what they do – and their power to evoke memories of meals past. It is not just a book to cook from, Lindsey's fine writing makes it a pleasure to read from too.
This book is a collection of true stories about real people, family and friends and the influence they had on my life. It is all about the journey that each of us makes through life and how we arrive at our destination.
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Fed up of recipes that leave you with endless washing up? This collection of 100 simple and nutritious one-pot recipes is the perfect antidote. '100 simple and nutritious recipes for meals packed with flavour without standing at the kitchen sink for hours afterwards' Aldo Zilli, Sunday Express Stand-out recipes include: · Lindsey's OVEN BAKED MEATBALLS with sweet potato and roasted shallots · SAFFRON CHICKEN with apricots and cardamom · ARTICHOKE LINGUINI with green olives and parmesan · GOOSEBERRY & ELDERFLOWER ALMOND CRUMBLE With dishes to suit every occasion, this collection is divided into the following chapters: · Fry-ups · Salads · Bakes · Big Soups · Stews · Curries · Pasta · Noodles · Rice · Puddings All of these warming recipes feature big flavours from all around the world but, more importantly, they are incredibly easy to make.
20 selections, all lovingly translated from the Yiddish, include among others "Progress in Kasrilevke," "Summer Romances," "Birth," "There's No Dead," "Three Widows," "Homesick," "On America," and "A Home Away from Home."