- Hardcover: 255 pages
- Publisher: Quadrille Publishing Ltd; 1st edition (21 Sept. 2007)
- Language: English
- ISBN-10: 184400502X
- ISBN-13: 978-1844005024
- Product Dimensions: 22.6 x 2.7 x 28.9 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (28 customer reviews)
- Amazon Bestsellers Rank: 75,045 in Books (See Top 100 in Books)
Week in Week Out: 52 Seasonal Stories Hardcover – 21 Sep 2007
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'the book I'd really enjoy being given [for Christmas] is Simon Hopkinson's Week In Week Out. It's full of fantastic recipes from his weekly articles.' --Phil Howard, FT Weekend Magazine, December 2010
'I deeply respect how much effort [Simon Hopkinson] puts into ensuring his recipes work and how he doffs his cap to those that have inspired his path.' --Devon Life, September 2012
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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Top Customer Reviews
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.
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!
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
better than roast chicken etc....just a matter of taste I suppose but there is so much here to enjoy, recipe-wise. If there is a quibble, its his rather florid, verbose prose. Read morePublished 13 days ago by lordknows
A plodding, very particular chef with too much emphasis on French cuisine.
Everything has to be 'just so'.
It stifles creativity.
This book is timeless and has class written all over it. I love Simon Hopkinson's work but avoided this book because of the impression given by some of the reviews here. Read morePublished 11 months ago by Mr. P. Davy
I saw this book at a friends and immediately sent for it as I was so impressed with the recipes.Published 12 months ago by J. Gunn
much too old fashioned and fussy for nowadays - have passed onto charity shop so not a total wastePublished 15 months ago by Elaine
Smashing cookbook.I had a copy myself and loved it; had difficulty getting hold of another copy as a gift,but bought this one second-hand. Read morePublished 18 months ago by Patricia