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4.3 out of 5 stars 87 customer reviews

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Product details

  • Hardcover
  • Language: English
  • ASIN: B0020MMBOE
  • Product Dimensions: 21.6 x 16 x 2.4 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (87 customer reviews)
  • Amazon Bestsellers Rank: 1,242,695 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Paperback
Some of the reviews below criticise this book for sounding 'strange', promoting the author's own preferences, and being too picky (and too french). The real benefits of this book are exactly the same - it's an invitation to cook beautiful, extraordinary food as well as possible, from a writer who clearly loves eating as much as he loves cooking.

I've been using this book for about five years now, and, with the possible exception of Gammon And Spinach, have yet to find a better one. Following the recipes to the letter will teach you a surprising amount about technique, and will make you a happier, fatter person. One reviewer complains that recipes ask for specific ingredients - New season's garlic, for instance. Well, if you can't buy it, what's the point in cooking the recipe with inferior ingredients? there are plently of others to try. A battery chicken will never taste like a poulet de bresse, and no amount of cookbooks will change that. If you put the effort in, you'll be repaid in style.

Oh, and the chapter on veal isn't inhumane, provided you buy meat from UK reared calves (rose veal). It's not crated or tortured, and is a lot more respectable than the battery pigs and caged chickens that go into your supermarket sandwich.
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Format: Paperback
....from 'Waitrose Food Illustrated'.

I have to be honest, I am not normally drawn to this sort of 'cookbook', but, intrigued by the title, I am so glad I was and peeked inside!

'The title of this book was chosen simply because it had a friendly ring to it, and I hope that it sounds inviting and uncomplicated. I also happen to enjoy roasting a chicken almost more than anything.......'

A good friend and colleague described this book as a 'grown-up' cookery book, and I now understand what he meant!
Along with its companion, Second Helpings of Roast Chicken, in its pale blue guise, the two volumes are ...... well....refreshingly different!

Within the dark blue covers of Roast Chicken and other stories are not the oodles of colour photos that would normally encourage one to flick through. In fact the only illustrations there are...are subtle and simple....and limited to the opening of each new chapter, and at the base of the odd page on a seemingly ad hoc basis. But, strangely enough, that is all that is required.

Additionally, any book that quotes the great Elizabeth David, is sure to find a place on my kitchen bookshelf:

.....'Some continental classics would not be the same without anchovy. Take 'anchoiade' - this Provençal staple combines garlic, olive oil, a little vinegar and some pounded anchovies. It is then spread on to thick slices of toast according to Elizabeth David.
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Format: Paperback
I only have to endorse what has been written before. This guy loves his food - both cooking and eating. This is where my afinity with him starts. There is no hype - it's not a spin off from a television series - it's a genuine food lover's feast. A friend of mine has just left his wife and is definitely lacking this book in his new kitchen. One house-warming present coming up. I would buy it for anyone who likes to share a love of good food. Why doesn't someone push this little treasure into the charts? But I guess people who follow the charts need glossy photos and a star presenter. Shame!
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Format: Paperback
The book provides three or four recipe's for each of fifty favourite ingredients. Each recipe has been carefully chosen and is a classic of its type, and the author writes extremely well.
His instructions are a model of clarity and every dish I have cooked has worked. This is the place to find the best chocolate tart (finished in just forty minutes if you cheat and use frozen sweet shortcrust pastry as I did), or a rice pudding like grandma used to make.
His dishes are great and his prose inspirational. At this price it deserves a place in every kitchen.
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Format: Paperback
This is a gorgeous book full of delicious recipes that work wonderfully. I love the way chapters are divided under food types and the introduction to each food type. The 'Fanfare' sections praising great chefs/food writers are also excellent.
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Format: Paperback
I thought that I had enough cookery books but then I was introduced to this one. I nearly stole it from a friend but luckily I was then given it as a present. It is entertaining to read and has some wonderful NEW ideas and recipes. Don't bother to buy this book if you don't like garlic. You must buy it if you think you have tried everything because - you haven't!
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Format: Paperback
Simon Hopkinson and Lyndsey Bareham cover a vast amount of ground in Roast Chicken and Other Stories. The book is organised by product. So take Lamb for example, there is a fascinating preamble and then recipes that originate from many parts of the globe. Each recipe has another interesting storey that tempts one into trying it out. References to friends, chefs and food writers adds to the magnificence of this book. Buy, read it, cook and eat!
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