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The Bibendum Cookbook [Paperback]

Sir Terence Conran , Simon Hopkinson , Matthew Harris
4.6 out of 5 stars  See all reviews (7 customer reviews)

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Table of Contents

10 BIBENDUM CLASSICS BY SIMON HOPKINSON: PIEDMONTESE PEPPERS; CRAB VINAIGRETTE WITH HERBS; ESCARGOTS A LA BOURGUIGNONNE; ONION TART; ROAST POULET DE BRESSE WITH TARRAGON; FILLET STEAK AU POIVRE; FISH AND CHIPS; SAFFRON MASHED POTATOES; CARAMEL ICE CREAM; CHOCOLATE PITHIVIERS; SPRING: JAMBON PERSILLE SAUCE GRIBICHE; DEVILLED LAMBS KIDNEY ON TOAST; MARINATED SEABASS WITH FENNEL BLOOD ORANGES AND GREEN PEPPERCORNS; ASPARAGUS WITH MORELS AND POACHED EGG; SAUTE RABBIT WITH YOUNG GARLIC AND BASIL; ROAST BEST END OF LAMB WITH PITHIVIER SAVOYARDE; GRILLED VEAL CHOP WITH ANCHOVY AND ROSEMARY BUTTER; ROAST QUAILS WITH WHITE WINE AND SAGE; CHAMPAGNE AND BLOOD ORANGE JELLY WITH BUTTER CAKE; ICED ZABAGLIONE PARFAIT; PASSION FRUIT TART; RUM BABA WITH PINEAPPLE IN KIRSCH; SUMMER: TARTARE OF SALMON; SPICED ARTICHOKE SALAD; CEVICHE OF OYSTERS WITH CUCUMBER AND DILL; GRILLED CHICKEN LIVERS WITH PARSLEY SALAD AND GARLIC DRESSING; BREAST OF CHICKEN WITH PROSCIUTTO AND HERBS, CRUSHED JERSEY ROYALS; ROAST PIGEON WITH BRAISED LITTLE GEMS, PEAS AND MINT; BOILED LOBSTER WITH BROAD BEAN PUREE, LEMON AND CAPER VINAIGRETTE; FILLET OF WILD SALMON WITH SAUCE VIERGE; STRAWBERRY CHEESECAKE; GOOSEBERRY AND ELDERFLOWER FOOL; WATERMELON AND MINT GRANITA; ROAST PEACHES WITH RICOTTA, ALMONDS AND PORT; AUTUMN: JERUSALEM ARTICHOKE SOUP WITH CEPES; STROZZAPRETI WITH TOMATO SAUCE AND SAGE; MUSSELS IN GEWURZTRAMINER AND CHIVES WITH CREAM; SMOKED CODS ROE WITH DEVILLED EGG MOUSSE AND PICKLED CUCUMBER; ROAST MALLARD WITH SPICED QUINCE; FILLET OF HAKE WITH ANCHOIADE CRUST, BEURRE BLANC AND CHIVES; ROAST GROUSE AND BREAD SAUCE; CALVES SWEETBREADS WITH PARSNIP PUREE AND SAUCE CHARCUTIERE; CREME RENVERSEE AUX RAISINS; BLACKCURRANT POACHED PEAR WITH CHAMPAGNE SABAYON AND MADELEINES; CARAMELISED ORANGE RICE PUDDING; SUSSEX POND PUDDING; WINTER: DUCK TERRINE; CURED HERRINGS IN BEETROOT AND HORSERADISH WITH POTATO SALAD; SOUPE DE POISSON, ROUILLE; CRAB AND SAFFRON TART; SMOKED HADDOCK FISHCAKES WITH SAUCE MESSINE; ROAST PHEASANT WITH GLAZED APPLES, CHESTNUTS AND CALVADOS SAUCE; LOIN OF VENISON WITH JUNIPER, ONION COMPOTE AND POMMES ANNA; SLOW COOKED PORK BELLY WITH CHORIZO AND SHERRY; ORANGE PANACOTTA WITH RHUBARB COMPOTE; BAKED APPLE WITH CARAMEL SAUCE AND VANILLA ICE CREAM; TARTE VAUDOISE A LA CREME; MARBLED CHOCOLATE MOUSSE CAKE WITH AMARETTO ANGLAISE;

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