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Roast Chicken and Other Stories (Ebury Paperback Cookery) [Paperback]

Simon Hopkinson , Lindsey Bareham
4.1 out of 5 stars  See all reviews (44 customer reviews)
RRP: £14.99
Price: £10.49 & FREE Delivery in the UK. Details
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Book Description

2 Sep 1999 Ebury Paperback Cookery
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.

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Roast Chicken and Other Stories (Ebury Paperback Cookery) + Second Helpings of Roast Chicken (Ebury Paperback Cookery) + The Vegetarian Option
Price For All Three: £27.82

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Product details

  • Paperback: 240 pages
  • Publisher: Ebury Press; New Ed edition (2 Sep 1999)
  • Language: English
  • ISBN-10: 009187100X
  • ISBN-13: 978-0091871000
  • Product Dimensions: 15.2 x 21.1 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Bestsellers Rank: 3,343 in Books (See Top 100 in Books)

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Product Description

Amazon Review

Simon Hopkinson's much-admired Roast Chicken and Other Stories now appears (unchanged) in Ebury Press's uniform paperback cookbook series, following its original publication in 1995 and a subsequent paperback career. The present edition is handsome, user-friendly and durable, with good paper and secure stitching. These things matter. The book itself is as much an incitement to cook as it ever was. The contents are a stroll through 40 of Simon Hopkinson's favourite ingredients, from anchovy and asparagus to lamb and leeks to tripe and veal, with a discursive introduction to each followed by a number of recipes. Those familiar with Hopkinson's writings will not be surprised that, despite his former reputation as a top restaurant chef (Hilaire and Bibendum in London), the recipes are robust, flavoursome and--if this is the right word-- homely. At any rate, they are all eminently cookable. Mostly they are drawn from the repertoires of British and classic French cooking, with dishes such as "Le Grand Aioli", "Brandade de Morue", "Fruit Fool", "Breast of Lamb Ste-Menehould" and "Omelette Arnold Bennett" giving perhaps an indication of Hopkinson's taste for simple, honest food. Spain and Italy, Australia and South-East Asia also put in an appearance, to vivid effect, with items such as "Gazpacho", "Risotto alla Milanese" and "Coriander and Coconut Soup". Simon Hopkinson's enthusiasm is infectious; his writing is warm and witty. Anyone who hasn't encountered this book in a previous incarnation has a treat in store. --Robin Davidson

Review

"A brilliant book: straightforward, readable and full of good things" (Rachel Cooke, Observer)

"The most useful cookbook of all time" (Waitrose Food Illustrated)

"Retro, yet somehow timeless, it is a delightful, engaging read" (Telegraph Weekend)

"Clear, unpretentious vision...Hopkinson is the best" (Daily Telegraph)

"Brilliant, easy to use, always entertaining" (Daily Mirror)

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
91 of 92 people found the following review helpful
5.0 out of 5 stars The best cookbook there is. 12 Mar 2007
Format:Paperback
Some of the reviews below criticise this book for sounding 'strange', promoting the author's own preferences, and being too picky (and too french). The real benefits of this book are exactly the same - it's an invitation to cook beautiful, extraordinary food as well as possible, from a writer who clearly loves eating as much as he loves cooking.

I've been using this book for about five years now, and, with the possible exception of Gammon And Spinach, have yet to find a better one. Following the recipes to the letter will teach you a surprising amount about technique, and will make you a happier, fatter person. One reviewer complains that recipes ask for specific ingredients - New season's garlic, for instance. Well, if you can't buy it, what's the point in cooking the recipe with inferior ingredients? there are plently of others to try. A battery chicken will never taste like a poulet de bresse, and no amount of cookbooks will change that. If you put the effort in, you'll be repaid in style.

Oh, and the chapter on veal isn't inhumane, provided you buy meat from UK reared calves (rose veal). It's not crated or tortured, and is a lot more respectable than the battery pigs and caged chickens that go into your supermarket sandwich.
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24 of 25 people found the following review helpful
4.0 out of 5 stars 'The most useful cookbook of all time' ... 21 May 2007
Format:Paperback
....from 'Waitrose Food Illustrated'.

I have to be honest, I am not normally drawn to this sort of 'cookbook', but, intrigued by the title, I am so glad I was and peeked inside!

'The title of this book was chosen simply because it had a friendly ring to it, and I hope that it sounds inviting and uncomplicated. I also happen to enjoy roasting a chicken almost more than anything.......'

A good friend and colleague described this book as a 'grown-up' cookery book, and I now understand what he meant!
Along with its companion, Second Helpings of Roast Chicken, in its pale blue guise, the two volumes are ...... well....refreshingly different!

Within the dark blue covers of Roast Chicken and other stories are not the oodles of colour photos that would normally encourage one to flick through. In fact the only illustrations there are...are subtle and simple....and limited to the opening of each new chapter, and at the base of the odd page on a seemingly ad hoc basis. But, strangely enough, that is all that is required.

Additionally, any book that quotes the great Elizabeth David, is sure to find a place on my kitchen bookshelf:

.....'Some continental classics would not be the same without anchovy. Take 'anchoiade' - this Provençal staple combines garlic, olive oil, a little vinegar and some pounded anchovies. It is then spread on to thick slices of toast according to Elizabeth David.
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34 of 37 people found the following review helpful
Format:Paperback
The book provides three or four recipe's for each of fifty favourite ingredients. Each recipe has been carefully chosen and is a classic of its type, and the author writes extremely well.
His instructions are a model of clarity and every dish I have cooked has worked. This is the place to find the best chocolate tart (finished in just forty minutes if you cheat and use frozen sweet shortcrust pastry as I did), or a rice pudding like grandma used to make.
His dishes are great and his prose inspirational. At this price it deserves a place in every kitchen.
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22 of 24 people found the following review helpful
By A Customer
Format:Paperback
This is a gorgeous book full of delicious recipes that work wonderfully. I love the way chapters are divided under food types and the introduction to each food type. The 'Fanfare' sections praising great chefs/food writers are also excellent.
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58 of 65 people found the following review helpful
5.0 out of 5 stars An excellent cookbook and a very good read 19 Aug 2002
By A Customer
Format:Paperback
I only have to endorse what has been written before. This guy loves his food - both cooking and eating. This is where my afinity with him starts. There is no hype - it's not a spin off from a television series - it's a genuine food lover's feast. A friend of mine has just left his wife and is definitely lacking this book in his new kitchen. One house-warming present coming up. I would buy it for anyone who likes to share a love of good food. Why doesn't someone push this little treasure into the charts? But I guess people who follow the charts need glossy photos and a star presenter. Shame!
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4 of 4 people found the following review helpful
5.0 out of 5 stars A work of staggering genius 10 Dec 2010
By qb1963
Format:Paperback
For those who gave this book 1 star, you really need to have a long, hard look at yourselves. This is a masterwork. I still go back to the stories, even when i'm not cooking. I have cooked a higher percentage of the recipes in this book (and book 2), than from any other cookbook. His enthusiasm is infectious and his understanding of taste and flavour, unsurpassed. The poached chicken recipe I probably cook once every 2 weeks, and have done for 10 years - it never fails to delight.
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25 of 28 people found the following review helpful
5.0 out of 5 stars Superb 5 Sep 2005
By A Customer
Format:Paperback
I bought this book on the strength of it appearing in a list of top ten cookery books in the newspaper. I have only owned it for a few weeks but thus far I am really pleased with it. I have tried out about ten recipes in total, mostly savoury and a couple of sweet recipes. All have worked beautifully and have been delicious. Children are especially taken with the chocolate malt ice cream. The recipies are not particularly complicated to make and the layout of the book (ordered by key ingredient) makes it straightforward to find something that inspires you.
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Most Recent Customer Reviews
5.0 out of 5 stars Classic
So many recipes I'd like to try. well written too. He clearly loves his subject. As so I. Great buy
Published 3 days ago by getawaygirly
3.0 out of 5 stars More than chicken......
No doubt this us is a very useful cookery book. However, if you are looking for many recipes using chicken you will be disappointed. It's a melange of different recipes.
Published 6 days ago by Paul Busby
3.0 out of 5 stars US Measures
Purchased in UK, but has been "translated" into US measures of cups, sticks etc.Have given up on using it as a cookbook despite its reputation.
Published 1 month ago by Paul Milligan
4.0 out of 5 stars I love Simon Hopkinson!
I made his rice pudding best ever! He is passionate about full flavour and never disappoints.Ths book is also a good read
Published 1 month ago by Janice Game
2.0 out of 5 stars Not For Me
Didn't like this book , too wordy and not the type of meals I would have normally chosen.
A mistake,returned it.
Published 1 month ago by David Smith
5.0 out of 5 stars Brilliant service and brand new
I have never thought about purchasing used items before. Don't know whether I was just lucky but paid just over £2.50 for it and it was brand new. Arrived within 24 hours. Read more
Published 3 months ago by Betty Wondermouse
5.0 out of 5 stars 2nd hand book
Book arrived in timely fashion, was in very good condition and has been a great read. No problems, damage, missing pages etc - no complaints.
Published 3 months ago by JC
5.0 out of 5 stars Best roast chicken EVER.
It's worth owning this book for the roast chicken recipe alone. Oozing with rich juices, succulent and utterly glorious. Read more
Published 5 months ago by Peretz34
3.0 out of 5 stars Unconvincing
I have no recollection of ever over-cooking a chicken breast until I used the pathetic instructions on page 38: grill for "a few minutes...then turn... Read more
Published 7 months ago by themanwithsalthair
5.0 out of 5 stars Excellent buy.
Well written and full of insight, with clear and unfussy recipes which rely on the quality of the ingredients. Slightly old style - which feels right.
Published 7 months ago by Mr. David Beavan
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