- Hardcover: 256 pages
- Publisher: Quadrille Publishing Ltd (21 Sep 2007)
- Language English
- ISBN-10: 184400502X
- ISBN-13: 978-1844005024
- Product Dimensions: 28.8 x 22.6 x 2.6 cm
- Average Customer Review: 3.0 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: 237,774 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 a working 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.
Inside This Book
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Customer Reviews
Most Helpful Customer Reviews
45 of 48 people found the following review helpful
Format:Hardcover
His new book, Week In Week Out is a collection of 52 `seasonal stories'. It kicks off in winter with such dishes as Devilled Whitebait and Grilled Veal Kidneys with Creamed Onions and Sage. Spring offers Tomatoes stuffed with Crab & Basil, Summer makes the most of Broad Beans with Cream & Mint while for autumn he suggests Scallops with Verjuice & Chives. These recipes echo Simon's philosophy of `cooking for pleasure, rather than slavishness towards fashion'.
This book is not just for the complicated. Check out what he says about something as simple and foolproof as boiling new potatoes. Apparently it's just not good enough to plop them into boiling water, skin intact, as I always do. Oh no, you should take the trouble to scrape them all over which results in potatoes "of another texture". And do you know - he's right.
Simon is dismissive of modern food fads. A lot of restaurants, he feels, serve food to please the chef's ego rather than the customer. His `classic' recipes will stand the test of time simply because they make good - even the best - eating. It's worth remembering that his Roast Chicken and Other Stories, published in 1994, was recently voted the most useful cookery book of all time by Waitrose Food Illustrated.
Good cooking, clear concise recipes and strong flavours will out. And what makes Simon one of the greats is his attention to detail, his loving and understanding approach and, above all, the fantastic food that every home cook can create simply by following his instructions.
This book is not just for the complicated. Check out what he says about something as simple and foolproof as boiling new potatoes. Apparently it's just not good enough to plop them into boiling water, skin intact, as I always do. Oh no, you should take the trouble to scrape them all over which results in potatoes "of another texture". And do you know - he's right.
Simon is dismissive of modern food fads. A lot of restaurants, he feels, serve food to please the chef's ego rather than the customer. His `classic' recipes will stand the test of time simply because they make good - even the best - eating. It's worth remembering that his Roast Chicken and Other Stories, published in 1994, was recently voted the most useful cookery book of all time by Waitrose Food Illustrated.
Good cooking, clear concise recipes and strong flavours will out. And what makes Simon one of the greats is his attention to detail, his loving and understanding approach and, above all, the fantastic food that every home cook can create simply by following his instructions.
26 of 28 people found the following review helpful
Format:Hardcover
There are some things you wait for with childlike excitement and once I'd heard Simon had this book in the offing I couldn't wait. I even pre-ordered.
Straight from it's Amazon packaging into the kitchen. The oil-slicked Caponata and the heady Tiramasu proved once again that from book to plate Simon delivers. You are in a safe pair of hands that guide you in a commonsense way to a competent plate of food.
The knowledge, the care and concern for the recipes and ingredients shine through. Both he and Nigel Slater have raised the bar on creating recipes that translate so well and encourage readers to have a go.
Simon, should you read this, be aware that you can still find tasty Jersey spuds just the way you remember them. Kidney shaped, with a slight iron taste and skins that slough off with your thumb. Lovely. You just have to know where to look. If you are ever over just call me up!
Straight from it's Amazon packaging into the kitchen. The oil-slicked Caponata and the heady Tiramasu proved once again that from book to plate Simon delivers. You are in a safe pair of hands that guide you in a commonsense way to a competent plate of food.
The knowledge, the care and concern for the recipes and ingredients shine through. Both he and Nigel Slater have raised the bar on creating recipes that translate so well and encourage readers to have a go.
Simon, should you read this, be aware that you can still find tasty Jersey spuds just the way you remember them. Kidney shaped, with a slight iron taste and skins that slough off with your thumb. Lovely. You just have to know where to look. If you are ever over just call me up!
35 of 43 people found the following review helpful
Format:Hardcover
I too, was misled by the title into thinking this would be everyday recipes, arranged by the seasons, but it turns out that 'Week in, week out' refers not to the cooking but to the writing of his weekly column in the Independent. Although there are 52 columns there are no headings and no very discernible order (starts with New Year, Christmas still being mentioned on p.67) so you can't easily find a recipe suitable for a particular time of year.
Although some of the recipes are very good, and the methods given are very thorough, this was spoilt for me as an enjoyable read by the sheer tetchiness of the author's tone. As the favourable review by Henrietta Green notes, he is 'dismissive of modern food fads'. Well, he seems to be dismissive of plenty of other things too: supermarkets, celebrity chefs, idiot readers who make his recipes using low quality ingredients, idiot shoppers who are too stupid to care what they are buying, even recipe descriptions (apparently it should be 'crisp' and not 'crispy'). He writes: "The suggestion that there is no need to top and tail a gooseberry is yet another indication that we, as a nation, have become the most slovenly of cooks". Well, it sounds like common sense to me if you're going to sieve them anyway, and this suggestion was made by Elizabeth David in the 1950's in her excellent 'Summer Cooking' so it can hardly be used as an indicator of modern culinary doom either.
This book would suit you if you cook a lot of offal and less mainstream ingredients and if you, too, feel pretty grumpy about the modern world.
Although some of the recipes are very good, and the methods given are very thorough, this was spoilt for me as an enjoyable read by the sheer tetchiness of the author's tone. As the favourable review by Henrietta Green notes, he is 'dismissive of modern food fads'. Well, he seems to be dismissive of plenty of other things too: supermarkets, celebrity chefs, idiot readers who make his recipes using low quality ingredients, idiot shoppers who are too stupid to care what they are buying, even recipe descriptions (apparently it should be 'crisp' and not 'crispy'). He writes: "The suggestion that there is no need to top and tail a gooseberry is yet another indication that we, as a nation, have become the most slovenly of cooks". Well, it sounds like common sense to me if you're going to sieve them anyway, and this suggestion was made by Elizabeth David in the 1950's in her excellent 'Summer Cooking' so it can hardly be used as an indicator of modern culinary doom either.
This book would suit you if you cook a lot of offal and less mainstream ingredients and if you, too, feel pretty grumpy about the modern world.
Most Recent Customer Reviews
no nice recipes
For me the appearance of a book is very important. I bought the book when it still only had the 4+ reviews. Read more
Published on 20 Feb 2010 by All things ShinY
week in week out,,simon hopkinson.
im sorry to say i was very disappointed with this book,with a title like week in week out i was expecting a recipe book filled with slightly more basic recipes but found things... Read more
Published on 21 Dec 2007 by Mrs. Stephanie L. Fitzgerald
Good but not great
Simon Hopkinson;s books are fun and well-written, and this book is no exception. Recommended: a good Christmas purchase. Read more
Published on 10 Oct 2007 by Sam
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