- Hardcover: 224 pages
- Publisher: Regional Magazine Company (1 May 2011)
- Language: English
- ISBN-10: 1907998020
- ISBN-13: 978-1907998027
- Product Dimensions: 19.5 x 1.7 x 25.3 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 632,064 in Books (See Top 100 in Books)
Simpsons The Cook Book Hardcover – 1 May 2011
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In the leafy setting of a beautiful Georgian house near the centre of Birmingham, Andreas Antona has been quietly forging a formidable reputation as a restaurateur and chef. His Michelin-starred Simpsons now commands a national reputation for the excellence of its food, winning praise from, among others, the Sunday Times. Now Andreas and his team reveal the style that is their hallmark in their long-awaited second book, Simpsons The Cook Book. "We didn't want to be all show-off and cheffy," says Andreas, "We wanted a book people can use." The Simpsons cookbook is exactly that. With more than 60 superb original recipes in an easy-to-follow format, it's a fascinating insight into the kitchens of one of Britain's very best. As well as the recipes, illustrated with photographs by Jodi Hinds, there are background chapters on such diverse areas of cooking as how to bake perfect bread and ways with chocolate. Andreas recounts how his egg-cracking technique made him a hero and how their search for good ingredients regularly takes the kitchen staff to their 'local' market - in Paris!
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With artfully shot images from photographer Jodi Hinds, the reader is given a good insight into the workings of a gastronomic restaurant, both front and back of house. There are also background essays from Andreas Antona, the chef-patron, on the journey that led to Simpsons, and his co-authors Luke Tipping (executive chef director) and Adam Bennett (head chef) on the inspiration behind the restaurant's cuisine. The 60 or so featured recipes have been included because they "really jumped off the page at us," say the authors. "Every recipe in this book is worth the effort of shopping and cooking."
When it comes to purchasing, Antona and his team go against the current grain of sourcing locally and head to Rungis market, on the outskirts of Paris. They believe that buying produce from the locality does not guarantee quality and curtails choice. Hence, Rungis is their favoured supplier.
Wherever the reader chooses to buy his or her ingredients, there is plenty here to inspire chefs and cooks at all levels, particularly when it comes to flavour combinations. However, if the recipes are going to be faithfully followed to the letter, be warned that some are of the kind which require the preparation, presentation and patience of a Michelin-style kitchen.
The meat recipes tend to be the most challenging dishes: among them fillet of pork, butternut squash purée, black pudding, crispy pig's head and capers; and roast loin and slow-cooked shoulder of Cornish lamb, radish, feta cheese, green beans, chickpeas and lovage.Read more ›