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Top Customer Reviews
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.
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.Read more ›
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.
Most Recent Customer Reviews
I gave it to a friend for a present so hope it will be greatly appreciated.Published 10 days ago by Mrs. Ev Webb-martin
Well written - as all Simon Hopkinson stuff is. A good read and a few recipes to lure you into the kitchen to try them. Worth the money.Published 5 months ago by Dave
That Simon Hopkinson has worked with Conran shows he knows his stuff. Why I like this book is that for each food he writes about there is an interesting general introduction... Read morePublished 6 months ago by Mr. I. K. Riley