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The time machine of The Prawn Cocktail Years visits a number of favourite establishments over the years: the Fifties Hotel Dining Room, the Gentleman's Club, the Continental Restaurant. It looks into the coffee-bar madness that was Expresso Bongo (unexpectedly, perhaps, offering Cornish Pasty and Sausage Rolls for refreshment here), the Sixties Bistro, the Tratt-Era and Chez Gourmet; and returns us to the present burning to throw out our sun-dried tomatoes and lemon-grass and get down to making a good Fish Pie and Brown Bread Ice-Cream. Readers of a certain age, as they say, will be thrilled to see these old friends again; younger readers may care to discover what we ate before cooking became the new rock 'n' roll. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
Simon Hopkinson was born in Bury in Lancashire where his love of good eating was established at the kitchen table. He left school at seventeen to begin a career as a chef and by the age of 21, he had started his own restaurant. In 1987, he opened Bibendum in London with Sir Terence Conran where he worked for 8 years before retiring to concentrate on writing. He has since written columns for the Independent, The Sunday Times and Sainsbury's Magazine and is the author of four books, including the bestselling Roast Chicken and Other Stories.
Lindsey Bareham is best known for her daily after-after work recipe column in the Evening Standard, which she wrote for eight years. Currently she writes the weekly 'Cheat's Dinner Party' column in the Sunday Telegraph Stella magazine and contributes a monthly recipe column to Saga magazine. She has written ten cookery books, including In Praise of the Potato, A Celebration of Soup, The Big Red Book of Tomatoes and Just One Pot. Her most recent book, The Fish Store, is a collection of recipes and stories, inspired by her holiday home in a Cornish fishing village.
He's a great writer, as always, but Bury Grammar School's jam roly-poly, and the white gloop served with it, were both memorably (even 50 years later) disgusting.Published 6 months ago by Roger Mortimer
A nice book, but in somewhat tatty condition. Many felt stuck together, but not seriously.Published 8 months ago by Mr. J. D. Clegg
This book is a total joy - if you secretly love prawn cocktail, grew up understanding that a lasagne was where it was at - and have been hanging out for a really good - black... Read morePublished 15 months ago by Julia M. Frank
I'm a great fan of Hopkinson, I have most of his books, this is another great addition to my collection. Recipes turn out well.Published 21 months ago by Shirley
Actually having written the title of this review - I wish many more 'professional' chefs had a copy of this book. Read morePublished on 22 Jan. 2013 by Jane
Not the best SH book I have read, tone is a little humpfy in parts. Maybe co-authoring does not suit him or perhaps I just like prawn cocktail too much...Published on 2 Jan. 2013 by Arem
I have read many reviews and this one has a good selection, Thank You Alice and Toodle Pip who say pretty much all, as do the other 5 star reviewers. Read morePublished on 27 Oct. 2011 by lis247
It's a pity such a well touted book has errors.
As an example on page 11 the recipe for "chips" instructs one to half fill a chip pan and heat the oil to 375F/190C cook chips... Read more