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Second Helpings of Roast Chicken (Ebury Paperback Cookery)
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Product Description
Easy Living
'no kitchen should be without it'
Sainsbury's Magazine
"an essential addition to any recipe collection"
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Customer Reviews
Most Helpful Customer Reviews
80 of 86 people found the following review helpful
Format:Paperback
.....this book is truly a real gem that deserves to be discovered!
Within the pastel covers are not the oodles of colour photos that would normally encourage one to flick through - in fact the only illustrations contained therein are subtle and simple, and limited to the opening of each new chapter.
But, strangely enough, that is all that is required.
From the back cover:
'Following the phenomenal success of Roast Chicken and Other Stories, 'Second Helpings' takes as a starting point forty-seven of Simon Hopkinson's favourite ingredients, from apples to linguine, lettuce to truffles.
His recipes, which have in common the love of good food prepared to please rather than simply impress, are drawn not only from classic French and British cooking but also from around the world, from Austria to Thailand and India to Spain. As well as the ultimate roast chicken recipe, Simon's many fans will find new inspiration in recipes which range from 'Smoked Haddock Chowder' and 'Thai Pork Rissoles with Sweet and Sour Dipping Sauce' to 'Spiced Cucumber Salad' and 'Lemon and Ginger Syllabub'.
Second Helpings of Roast Chicken opens to 283 high quality, shiny pages split over 47 main chapters, a foreword by Lord Birkett, an introduction, a 'Recipe Index' and a 'General Index'.
Like the first book, this sequel is laid out in the same format with each chapter based around the key ingredient.
The 47 'ingredients' chosen for this volume are clearly listed at the front with three, occasionally four, recipes for each, so this is an easy book to find what you need in a hurry!
Each chapter opens with narrative re the 'ingredient'.
Each recipe has an opening comment, followed by a clear list of ingredients, a 'what to serve with' idea, and the method.
All have a defined 'number of servings' indication, although I loved the sensationally vague but absolutely true note of:-
'Makes Quite a Lot' for 'White Coffee Ice'!
Equally laid back is the description for 'St Clement's Cream', with a tiny dig at a requirement for 'back-to-basics education' on pages 162/163:-
'One of cookery's magic tricks, this one. How very helpful indeed it is that by simply boiling cream and sugar together, stirring in orange and lemon juices and leaving the mixture to cool, everything just sets like a dream. All on its own.
This is exactly the sort of recipe that should be taught in schools up and down the country, but isn't. And it has a song to go with it.'
Then follows the complete recipe for 'Enough to fill 6 large ramekins'!
A taste of some of the other delicious recipes within:
* Pain Perdu Aux Pommes
* A Good Waldorf Salad
* Brisket & Potato Pie
* Rasam
* Hot Chocolate
* Braised Pork Belly with Fennel
* Tangerine Dream
* A Superior Lobster Cocktail
* Savoury Mince
* Mint & Elderflower Granita
* Steamed Marmalade Soufflé
* Oysters Kirkpatrick
* Hare Cutlet Au Poivre
* Roast Quails with Sage and White Wine
* Raspberry Clafoutis
* Armenian Lamb Pilaf
* Roquefort Mousse
* Duck Confit
* Skate with Black Butter
* Potted Prawns with Tarragon
* Chicken Pie
* Braised Salt Ox Tongue with Caper Sauce
* Junket with Vanilla and Nutmeg
* Macaroni Pudding
As Delia Smith quotes:
'Simon Hopkinson has long been an outstanding chef, a passionate lover of good food, and has now emerged as a very endearing and talented food writer.'
....and few can argue with that.
Within the pastel covers are not the oodles of colour photos that would normally encourage one to flick through - in fact the only illustrations contained therein are subtle and simple, and limited to the opening of each new chapter.
But, strangely enough, that is all that is required.
From the back cover:
'Following the phenomenal success of Roast Chicken and Other Stories, 'Second Helpings' takes as a starting point forty-seven of Simon Hopkinson's favourite ingredients, from apples to linguine, lettuce to truffles.
His recipes, which have in common the love of good food prepared to please rather than simply impress, are drawn not only from classic French and British cooking but also from around the world, from Austria to Thailand and India to Spain. As well as the ultimate roast chicken recipe, Simon's many fans will find new inspiration in recipes which range from 'Smoked Haddock Chowder' and 'Thai Pork Rissoles with Sweet and Sour Dipping Sauce' to 'Spiced Cucumber Salad' and 'Lemon and Ginger Syllabub'.
Second Helpings of Roast Chicken opens to 283 high quality, shiny pages split over 47 main chapters, a foreword by Lord Birkett, an introduction, a 'Recipe Index' and a 'General Index'.
Like the first book, this sequel is laid out in the same format with each chapter based around the key ingredient.
The 47 'ingredients' chosen for this volume are clearly listed at the front with three, occasionally four, recipes for each, so this is an easy book to find what you need in a hurry!
Each chapter opens with narrative re the 'ingredient'.
Each recipe has an opening comment, followed by a clear list of ingredients, a 'what to serve with' idea, and the method.
All have a defined 'number of servings' indication, although I loved the sensationally vague but absolutely true note of:-
'Makes Quite a Lot' for 'White Coffee Ice'!
Equally laid back is the description for 'St Clement's Cream', with a tiny dig at a requirement for 'back-to-basics education' on pages 162/163:-
'One of cookery's magic tricks, this one. How very helpful indeed it is that by simply boiling cream and sugar together, stirring in orange and lemon juices and leaving the mixture to cool, everything just sets like a dream. All on its own.
This is exactly the sort of recipe that should be taught in schools up and down the country, but isn't. And it has a song to go with it.'
Then follows the complete recipe for 'Enough to fill 6 large ramekins'!
A taste of some of the other delicious recipes within:
* Pain Perdu Aux Pommes
* A Good Waldorf Salad
* Brisket & Potato Pie
* Rasam
* Hot Chocolate
* Braised Pork Belly with Fennel
* Tangerine Dream
* A Superior Lobster Cocktail
* Savoury Mince
* Mint & Elderflower Granita
* Steamed Marmalade Soufflé
* Oysters Kirkpatrick
* Hare Cutlet Au Poivre
* Roast Quails with Sage and White Wine
* Raspberry Clafoutis
* Armenian Lamb Pilaf
* Roquefort Mousse
* Duck Confit
* Skate with Black Butter
* Potted Prawns with Tarragon
* Chicken Pie
* Braised Salt Ox Tongue with Caper Sauce
* Junket with Vanilla and Nutmeg
* Macaroni Pudding
As Delia Smith quotes:
'Simon Hopkinson has long been an outstanding chef, a passionate lover of good food, and has now emerged as a very endearing and talented food writer.'
....and few can argue with that.
12 of 13 people found the following review helpful
Format:Paperback
I bought both these books by S Hopkinson (roast chicken and other stories) at the same time and read them cover to cover enjoying the wise and witty advice and anecdote about all things edible and dinkable. Very practical, even for those with less experience in cooking I imagine.
7 of 8 people found the following review helpful
Format:Paperback
and every bit as good; I find the format extremely usable ie a chapter for each ingredient; the recipes are great and work well
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Most Recent Customer Reviews
An exceptional book
Simon's s straightforward approach makes the other fussier cooks look ridiculous. He makes it so easy to cook a relly excellent plate of food
Published 9 months ago by Mr. Gareth Parry
Extended pleasure.
This purchase was a present for my wife to console her while we wait for the issue of the paperback edition of "The Good Cook", something she desires as stimulated by the TV... Read more
Published 9 months ago by Mr. B. T. Hope
A great CD
This CD arrived very soon after my order, thank you.
I like listening to Curtis Stigers, such an unusual voice.
I like listening to Curtis Stigers, such an unusual voice.
Published 17 months ago by DGR
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