Roast Chicken and Other Stories (Ebury Paperback Cookery)
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Product Description
Amazon.co.uk 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
"...If you love to cook, this will become a sauce-splattered favourite - and it contains the recipes for the finest, simplest chocolate tart known to man.", Waitrose Food Illustrated .'The most useful cookbook of all time', Waitrose Food Illustrated .'Retro, yet somehow timeless, it is a delightful, engaging read', Telegraph Weekend .'A brilliant book: straightforward, readable and full of good things', Rachel Cooke, Observer .'Clear, unpretentious vision...Hopkinson is the best', Daily Telegraph .'Excellent', Spectator .'Brilliant, easy to use, always entertaining', Daily Mirror .'Simon Hopkinson is a genius...an instinctive gift for knowing what goes with what and what works', The Tablet .'A tasty read for wannabe wizards in the kitchen', Sun .'No kitchen should be without it', Easy Living .'A delightful, engaging read', Telegraph Weekend
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Customer Reviews
Most Helpful Customer Reviews
66 of 67 people found the following review helpful
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.
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.
31 of 33 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.
55 of 60 people found the following review helpful
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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Most Recent Customer Reviews
Spartan, but a fine read.
A cookery book without pictures of either the chef or the food!!! What were they thinking!!!
Essentially, this is a book for lovers of food who enjoy a little more... Read more
Essentially, this is a book for lovers of food who enjoy a little more... Read more
Published 5 months ago by Fossilandy
Yummy, yummy, in my tummy
A break from the regular cook books I have bought. I was initially disappointed that there were no images to give me an indication of what I should be aiming for; I then thought,... Read more
Published 9 months ago by Dirty Girdy
excellant
I have tried some of these Receipes and they have all turned out lovely. My friends says that they have not tasted Chicken like it. Read more
Published 13 months ago by sue
A work of staggering genius
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. Read more
Published 17 months ago by qb1963
Roast Chicken And Other Stories
"My father's generation delighted in the drink called Gin and French. This was an abomination to my tender, unaccustomed nostrils between the ages of say, seven and seventeen, and... Read more
Published 22 months ago by H. AURELIUS-HADDOCK
Interesting
It's an interesting book. Not what I would call a recipe book, more of a concept for cooking.
Published on 19 Mar 2010 by Tish
excellent
good selection of recipes - very clear instructions- thank you Theo Randall and Market Kitchen for recommending it
Published on 17 Nov 2009 by Val T
Beware the Lemon!
I got this cookbook for Christmas and 1 year later, I've made a fair few of the recipes within the covers. They have been without exception delicious. Read more
Published on 26 Nov 2007 by A. Mackie
Roast Chicken and Other Stories
I found Roast Chicken and Other Stories a little different from the other cookbooks that I've used. The thing I like most about this book is the conversational tone throughout the... Read more
Published on 9 Nov 2007 by Tami Brady
Waste of time
I wrote some time ago that this book was not worth buying, but it never got published. Give me Nigel Slater any time. Read more
Published on 15 Aug 2007 by T. SKINNER
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