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Roast Chicken and Other Stories

Roast Chicken and Other Stories

  • Author: Simon Hopkinson
  • Publisher: Hachette Books
  • ISBN: 1401306144
  • Category: Cooking
  • Page: 240
  • View: 6953
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"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: - Eggs Florentine - Chocolate Tart - Poached Salmon with Beurre Blanc - And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients. Praise: "The most useful cookbook of all time" --Waitrose Food Illustrated "This man is the best cook in Britain!" --Telegraph UK "Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country's [UK's] most useful cookbook of all time by a panel of 40 experts." --R.W. Apple Jr., The New York Times "The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table." --Nigella Lawson "This very personal collection of recipes lets you cook in someone else's shoes--some well-worn chef shoes at that--which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you'll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain's great chefs. I love this collection, both the recipes and the stories!" --Deborah Madison "Simon Hopkinson's recipes have been voted the best ever." --Daily Telegraph "Called 'the most useful cookbook of all time,' Roast Chicken and Other Stories is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from." --Jeremiah Tower

Roast Chicken and Other Stories

Roast Chicken and Other Stories

  • Author: Simon Hopkinson
  • Publisher: Hachette UK
  • ISBN: 1401306144
  • Category: Cooking
  • Page: 240
  • View: 9077
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"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: - Eggs Florentine - Chocolate Tart - Poached Salmon with Beurre Blanc - And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients. Praise: "The most useful cookbook of all time" --Waitrose Food Illustrated "This man is the best cook in Britain!" --Telegraph UK "Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country's [UK's] most useful cookbook of all time by a panel of 40 experts." --R.W. Apple Jr., The New York Times "The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table." --Nigella Lawson "This very personal collection of recipes lets you cook in someone else's shoes--some well-worn chef shoes at that--which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you'll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain's great chefs. I love this collection, both the recipes and the stories!" --Deborah Madison "Simon Hopkinson's recipes have been voted the best ever." --Daily Telegraph "Called 'the most useful cookbook of all time,' Roast Chicken and Other Stories is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from." --Jeremiah Tower

Roast Chicken and Other Stories

Roast Chicken and Other Stories

  • Author: Lindsey Bareham,Simon Hopkinson
  • Publisher: Random House
  • ISBN: 1446407500
  • Category: Cooking
  • Page: 240
  • View: 4956
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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.

Good Cook

Good Cook

  • Author: Simon Hopkinson
  • Publisher: Rowman & Littlefield
  • ISBN: 1493002007
  • Category: Cooking
  • Page: 320
  • View: 6528
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Published as the companion volume to the BBC Television show of the same name, The Good Cook is a collection of 100 of legendary chef Simon Hopkinson's favorite recipes, drawn from his childhood, his restaurant career, and his most memorable meals. A good cook, for Simon, is someone who cares as much about eating as cooking. A good recipe becomes a great dish when the cook has thought about the ingredients and treated them well. These ingredients do not have to be expensive. Simon's genius lies in his belief that a cheap cut of meat, for example, cooked with care can often taste nicer than a choice one prepared by indifferent hand. Structured around Simon's love of good ingredients and written with his trademark perfectionism and precision, this book is for anyone who loves to cook and wants to learn from one of the best.

Simon Hopkinson Cooks

Simon Hopkinson Cooks

  • Author: Simon Hopkinson
  • Publisher: Random House
  • ISBN: 1448177340
  • Category: Cooking
  • Page: 272
  • View: 8136
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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 Vegetarian Option

The Vegetarian Option

  • Author: Simon Hopkinson
  • Publisher: Quadrille Publishing
  • ISBN: 9781844009466
  • Category:
  • Page: 224
  • View: 9635
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Not so long ago, vegetarian choices were an afterthought on restaurant menus or were relegated to side dishes at home. But times--and eating habits--have changed, and vegetarianism is being touted not just for health reasons but for environmental ones, too Using fresh produce and combining seasonal ingredients have always been key to Simon Hopkinson's cooking. Now, in "The Vegetarian Option," the celebrated British chef focuses entirely on mouthwatering dishes without meat or fish. By pairing ingredients that naturally go together--eggplants with red peppers, tomatoes with olives, and peaches with plums, for example--he brings out the fullest flavor in foods. Vegetables take center stage in the book's 125 original recipes, but there are also plenty of creative ideas for fruit, herbs, pasta, rice, legumes, eggs, dairy, and even cocktails. "The Vegetarian Option" is not written exclusively for vegetarians, but as a source of inspiration for all food lovers.

Fifty Shades of Chicken

Fifty Shades of Chicken

  • Author: Pouline Reage,F. L. Fowler
  • Publisher: Clarkson Potter
  • ISBN: 0385345224
  • Category: Cooking
  • Page: 160
  • View: 5495
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A wryly whimsical culinary parody of E. L. James' Fifty Shades trilogy combines epicurean double entendres, 50 chicken recipes and the story of a young free-range chicken who finds herself at the mercy of a kinky and dominating chef, in a parody that includes such dishes as "Sticky (Chicken) Fingers" and "Bound Wings."

Second Helpings of Roast Chicken

Second Helpings of Roast Chicken

  • Author: Simon Hopkinson
  • Publisher: Random House
  • ISBN: 1446407543
  • Category: Cooking
  • Page: 304
  • View: 4769
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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.

How to Cook Without a Book

How to Cook Without a Book

Recipes and Techniques Every Cook Should Know by Heart

  • Author: Pam Anderson
  • Publisher: Clarkson Potter
  • ISBN: 0767902793
  • Category: Cooking
  • Page: 290
  • View: 1354
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Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

All About Roasting: A New Approach to a Classic Art

All About Roasting: A New Approach to a Classic Art

  • Author: Molly Stevens
  • Publisher: W. W. Norton & Company
  • ISBN: 0393253678
  • Category: Cooking
  • Page: 592
  • View: 611
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A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting. Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.

Chicken and Other Birds

Chicken and Other Birds

From the Perfect Roast Chicken to Asian-style Duck Breasts

  • Author: Paul Gayler,Kevin Summers
  • Publisher: Jacqui Small LLP
  • ISBN: 1910254266
  • Category: Cooking
  • Page: 224
  • View: 1355
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Chicken and other types of poultry are versatile, readily available, reasonably priced, and packed full of protein, essential nutrients and vitamins. They are also the number one choice for anyone who is watching their fat and calorie intake but doesn’t want to give up meat. This book brings together over 100 main course dishes that employ the whole range of cooking techniques, and that use the ubiquitous chicken as well as all the less well known birds such as turkey, goose, duck, guinea fowl, poussin, pigeon and quail. In addition, Chicken and Other Birds offers a visual tour of the birds, showing their relative sizes and discussing the differences between them, plus a buying guide – what to look for and how much to allow per person – followed by tips on storing and handling uncooked poultry, and step-by-step photos and instructions for preparing a bird before cooking (trussing, French trimming, stuffing and jointing), and for carving or jointing a whole cooked bird. The final chapter, ‘Perfect Sides and Complements’ is a round-up of flavoured butters, marinades, rubs and bastes, stuffings and sauces, chutneys and relishes and, last but not least, the perfect gravy. This beautifully illustrated and comprehensive book is sure to become the classic poultry cookbook that no cook can afford to be without.

100 Recipes Every Woman Should Know

100 Recipes Every Woman Should Know

Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life

  • Author: Cindi Leive,The Editors of Glamour
  • Publisher: Hachette Books
  • ISBN: 140139647X
  • Category: Cooking
  • Page: 304
  • View: 6231
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Once upon a time, there was an easy roast chicken recipe, handed down by a fashion editor at Glamour magazine to her assistant, who was in search of a dish to prepare for dinner with her boyfriend. She made the chicken. Her boyfriend loved it. He had seconds. And shortly thereafter, he proposed. But that's not all: Three more young women at the magazine made the chicken for the men in their lives who then, in short order, popped the question. Glamour published the recipe-dubbing it, naturally, Engagement Chicken-and since then, the magazine's editors have heard from more than 60 women who have gotten engaged after making the dish. Commitment-phobes be warned: This bird means business! Of course, there is more to life than weddings. And there's more to this cookbook than Engagement Chicken. 100 Recipes Every Woman Should Know also includes 99 of the magazine's other most-loved, best-reviewed dishes, all designed to get you exactly what you want in life, exactly when you want it. From Prove to Mom You're Not Going to Starve Meat Loaf to Impress His Family Chardonnay Cake, these recipes will help you cook with passion and persuasion. And they're all written with your real life and real needs in mind. Because whether you're a novice or an expert, cooking should never be intimidating-and it should always be fun. Don't miss these easy, essential recipes: He Stayed Over Omelet Skinny Jeans Scallops No Guy Required Grilled Steak Let's Make a Baby Pasta Forget the Mistake You Made at Work Margarita Bribe a Kid Brownies Hers and His Cupcakes "Recently I met some beautiful young women from Glamour magazine. They make a roast chicken they call 'Engagement Chicken' because every time one of them makes it for her boyfriend, she gets engaged! How wonderful is that! That's the best reason I ever heard to make a roast chicken." -Ina Garten, Barefoot Contessa cookbooks

A Bird in the Hand

A Bird in the Hand

Chicken recipes for every day and every mood

  • Author: Diana Henry
  • Publisher: Mitchell Beazley
  • ISBN: 178472324X
  • Category: Cooking
  • Page: 224
  • View: 9609
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Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

The Prawn Cocktail Years

The Prawn Cocktail Years

  • Author: Simon Hopkinson,Lindsey Bareham
  • Publisher: Penguin Global
  • ISBN: 9780718149802
  • Category: Cooking
  • Page: 272
  • View: 9866
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While Lindsey Bareham was helping Simon Hopkinson put together his best-selling book, Roast Chicken and Other Stories, the two of them began to reminisce about hotel and restaurant dishes they had grown up with and always loved; those Cinderellas of the kitchen that we abandoned in our quest for the wilder shores of gastronomy. Classics such as Duck a l'Orange, Weiner Schnitzel, Moussaka, Garlic Mushrooms and, of course, Prawn Cocktail, have all been slung out like old lovers but when made with fine, fresh ingredients and prepared with care and a genuine love of good eating, these former favourites should grace the most discerning of tables. The Prawn Cocktail Yearssets out to rehabilitate the food we once loved and found exciting. In so doing, the authors take us on a cook's tour of the legendary post-war hotels and gentlemen's clubs with their Mulligatawny and Shepherd's Pie, to the bistros of Swinging London where Pati Maison and sizzling Escargots excited the braver palate.

150 Things to Make with Roast Chicken, and 50 Ways to Roast it

150 Things to Make with Roast Chicken, and 50 Ways to Roast it

  • Author: Tony Rosenfeld
  • Publisher: Taunton
  • ISBN: 9781561588459
  • Category: Cooking
  • Page: 282
  • View: 8575
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Serving up fifty different recipes for roast chicken, a professional chef also includes more than 150 ingenious solutions for dealing with leftovers, including recipes for casseroles, pizza, quesadillas, main-course salads, soups and stews, stir-fries, and stove-top sauts. Original.

The Blue Apron Cookbook

The Blue Apron Cookbook

165 Essential Recipes and Lessons for a Lifetime of Home Cooking

  • Author: Blue Apron Culinary Team
  • Publisher: HarperCollins
  • ISBN: 0062562770
  • Category: Cooking
  • Page: 400
  • View: 8560
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The Joy of Cooking for a new generation: A collection of easy-to-make, delicious, and original recipes from the kitchens of Blue Apron—the beloved national meal-delivery service—featuring 165 step-by-step, technique-driven dishes that will transform novice cooks into confident home chefs and will excite experienced cooks too. Named for the uniform of apprentice chefs in professional kitchens, Blue Apron has made its mark from its exemplary meal-delivery service, but its true passion is culinary education—a value that infuses their commitment to providing healthy, sustainably sourced, seasonal foundations for creative cooking. Now in The Blue Apron Cookbook, this trusted national brand steps into the kitchens of home cooks everywhere, taking its familiar step-by-step instructional style to a new level in a technique-driven cookbook intended to build confidence and expertise through meals that are as beautiful to look at as they are mouth-wateringly delicious to enjoy. Organized around essential meals that explain both the "how" and the "why" of cooking techniques, The Blue Apron Cookbook excites, educates, and inspires. With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others. Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.

My Paris Kitchen

My Paris Kitchen

Recipes and Stories

  • Author: David Lebovitz
  • Publisher: Ten Speed Press
  • ISBN: 1607742683
  • Category: Cooking
  • Page: 352
  • View: 7251
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A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

A Platter of Figs and Other Recipes

A Platter of Figs and Other Recipes

  • Author: David Tanis
  • Publisher: Artisan Books
  • ISBN: 1579655947
  • Category: Cooking
  • Page: 294
  • View: 3357
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Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans. This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest. Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time.

How to eat a peach

How to eat a peach

Menus, stories and places

  • Author: Diana Henry
  • Publisher: Mitchell Beazley
  • ISBN: 1784724882
  • Category: Cooking
  • Page: 256
  • View: 1063
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'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons. How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.

An: To Eat

An: To Eat

Recipes and Stories from a Vietnamese Family Kitchen

  • Author: Helene An,Jacqueline An
  • Publisher: Running Press
  • ISBN: 0762458364
  • Category: Cooking
  • Page: 304
  • View: 8619
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In Vietnamese, “an” means “to eat,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills—that has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California-fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously “secret” recipes, including “Mama's” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken. Helene's transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.