- Paperback: 256 pages
- Publisher: Quadrille Publishing Ltd (3 July 2009)
- Language English
- ISBN-10: 1844007456
- ISBN-13: 978-1844007455
- Product Dimensions: 27.7 x 21.8 x 2 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 236,215 in Books (See Top 100 in Books)
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Product Description
Product Description
Taken from his much-loved columns in The Independent, Week In Week Out brings together 52 stories about ingredients with their associated recipes. Each week Simon focuses on a particular seasonal ingredient, such as scallops, or a particularly apposite dish, such as Wintery Citrus Puddings or a favourite foodie topic such as the best dishes eaten on a recent trip to Paris. The recipes all take their lead from the time of year, and use the very best in-season ingredients. Simon Hopkinson's enthusiasm for robust, flavoursome and homely cooking and quality ingredients is infectious; his writing is warm and witty and his ethos - 'cook for pleasure rather than slavishness towards fashion' - permeates the book. It is a book written to be used and used regularly in the kitchen.
About the Author
Widely recognised as one of the UK s finest food writers, Simon Hopkinson attracts a large and loyal following. Following the success of his first restaurant in Dinas, near Fishguard, Simon moved to London and soon became one of the most highly acclaimed chefs in the capital. In 1995 he relinquished his post as chef at Bibendum to concentrate on writing his great passion. He has written several inspiring books and his captivating writing in The Independent received many accolades. His first book Roast Chicken and Other Stories won both the André Simon and Glenfiddich Awards. More recently, it was voted the most useful cookery book of all time in a survey of food writers, chefs and restaurateurs a measure of the huge respect Simon has from his contemporaries. His other books include Second Helpings of Roast Chicken and The Vegetarian Option, which was also published by Quadrille.
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Customer Reviews
Most Helpful Customer Reviews
14 of 15 people found the following review helpful
This is a very nice book, and I'm a fan of Simon Hopkinson but it can't really be called a cook book. It's a book about food for food enthusiasts. So it would have been good if that distinction had been made when it was described . It's a book you curl up on the sofa with, not one you use in the kitchen necessarily.
2 of 2 people found the following review helpful
This is the sort of book I love to have to hand just to dip into for new ideas using similar ingredients to normal, but producing a new twist!
13 of 17 people found the following review helpful
This is one of the good ones. If you are a true 'foodie' (blech, what a word) it will be no surprise to you that this sort of 'old school' cooking is rather de rigueur these days and rightly so. Much maligned Britain is currently enjoying a coast at the fore front of 'modern' cookery whether you want to sample molecular gastronomy, samey Michelin fare, or good cooks like Simon that are so far out...they are in. The best of London at the mo is all chop houses and 'grandes brasseries'. I'll get my kicks at HIX rather than Hospital Road, thank-you very much. And as for being grumpy...too right! A cook without opinions is a meal without flavour. Take this to the bank- Simon's recipes work, which is more than I can say for flailing Gordo. Simon writes from the heart with a head full of knowledge in his wee kitchen, enjoy his certain take on classic, unfussy fare. Up there with the classic 'Roast Chicken'
Most Recent Customer Reviews
Week in week out by Simon Hopkinson
Totally reliable, non budget busting recipes. This recipe book must be on everyone's kitchen shelf. I thoroughly recommend this book for it's entertainment value as well as it's... Read more
Published 2 months ago by VinnyB
Super Cookbook
This is a really useful cookbook, reminding us how to make good pastry, puddings etc., and drawing attention to what flavours go really well together. Read more
Published 4 months ago by Mrs. Vivien Sweetman
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