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The Bibendum Cookbook [Paperback]

Sir Terence Conran , Simon Hopkinson , Matthew Harris
4.2 out of 5 stars  See all reviews (4 customer reviews)
RRP: £18.99
Price: £17.71 & FREE Delivery in the UK. Details
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Book Description

6 Sep 2010
Housed in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favourite Bibendum Classics, still on the menu today including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.

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The Bibendum Cookbook + Simon Hopkinson Cooks + Second Helpings of Roast Chicken (Ebury Paperback Cookery)
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Product details

  • Paperback: 224 pages
  • Publisher: Conran (6 Sep 2010)
  • Language: English
  • ISBN-10: 1840915633
  • ISBN-13: 978-1840915631
  • Product Dimensions: 19.8 x 25.3 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 179,268 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

Terence Conran is one of the world's leading designers, furniture-makers, restaurateurs, retailers. He is chairman of Conran Holdings, the parent company of his retail and restaurant businesses, and Chairman of Conran & Partners, his architecture and design practice. There are Conran Shops in London, Paris, New York, Tokyo, Marunouchi, Nogoya and Fukoka. Terence also designs furniture for Content and Benchmark. In 1989 he founded the Design Museum, the first of its kind in the world, and his is the Provost of the Royal College of Art.

Product Description

Book Description

Roast Chicken and Other Stories also by Simon Hopkinson has been nominated as 'the most useful recipe book ever written' by a panel of gastronomes in Waitrose Food Illustrated magazine, and has sold more than 55,000 copies in the UK alone; Bibendum and Michelin are a branding recognized worldwide; Stunning special photography by Lisa Linder documents the restoration of this iconic building as well as recipes; A detailed insight into one of the most busy, and iconic restaurants in London. A true classic, this is the bible for home entertaining; "Beautifully photographically illustrated, this book is the next best thing to visiting the remarkable building", Evening Standard; "Filled to bursting with recipes for lip smackingly good food, it will have you racing to the kitchen to try them", House & Garden

About the Author

Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his many acclaimed restaurants. His most recent projects are Lutyens, a 130 seat restaurant in London's Fleet Street, as well as Boundary hotel and restaurant and Albion café in London's Shoreditch.Simon Hopkinson is one of Britain's most highly regarded food writers. His regular and much-loved column in the Independent won him the Glenfiddich Award for Cookery Writing no less than three times and Roast Chicken and Other Stories won both the Andre Simon and Glenfiddich Awards. It has also recently been voted 'the most useful cookbook' by a panel of chefs.In 1995 Matthew Harris started working with Simon Hopkinson at Hilaire Restaurant in Old Brompton Road, London and left with him to open Bibendum in 1987 where he became Head Chef in 1995. Matthew has continued to lead the critically acclaimed restaurant to this day.

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

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4.2 out of 5 stars
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Most Helpful Customer Reviews
11 of 11 people found the following review helpful
5.0 out of 5 stars Beautiful! 30 Mar 2009
This book recreate the atmosphere of the restaurant in the Bibendum restaurant, making its recipes available to all. I found the recipes very easy to follow and the lay out makes it especially attractive to try on the recipes. It's a must have for any food lovers!
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1 of 1 people found the following review helpful
5.0 out of 5 stars The Bibendum Cookbook 5 July 2013
Format:Paperback|Verified Purchase
If you are interested in cookery as a fine art, you will keep turning the pages ! There is plenty here to amaze and delight the amateur and the professional.
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5.0 out of 5 stars More top tips from Simon Hopkinson 12 July 2013
Format:Paperback|Verified Purchase
An excellent book for the average to good cook looking to build on their technique and repertoire. Anybody who has seen Simon Hopkinson's recent TV work will find his infectious enthusiasm for all things "food" reflected in the pages of this book. I hope you enjoy as much as I have
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3 of 19 people found the following review helpful
2.0 out of 5 stars Bibendum Cook book 2 Aug 2009
I found the Bibendum Cook book very well written with an interesting introduction, well illustrated and excellent, easy-to follow recipes.
I did just wonder if the type of binding used in the hardback edition would withstand practical use in the kitchen.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  2 reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars The Michelin Man is always right re food 22 April 2009
By mlouise - Published on Amazon.com
Format:Hardcover|Verified Purchase
This is A) a good read, B) good and doable recipes C)for once gives you a genuine sense of a restaurant.
5.0 out of 5 stars Best Book 2 Nov 2012
By REP - Published on Amazon.com
Verified Purchase
I rate this as a best book, not just cookbook, though it is that. Wonderful pictures are complimented with insights as to the start of the restaurant and unusual events within the establishment.

If you are ever in London, it is a must go-to restaurant but be warned, take money, they are not giving anything away, nor should they, this is a first class, make that world class, restaurant and the book does it justice on many levels.
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