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4.7 out of 5 stars
34
4.7 out of 5 stars
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on 7 March 2017
Simon Hopkinson is just a fantastic chef, the recipes I have tried have all come out beautifully to great compliments, the book is a good read as well and if like me you like to just sit and read your cook books in front of a cookery programme, you won't be disappointed! The recipes and method are all very clear and I have managed some quite complicated recipes, I bought this alongside the original book and they compliment each other well.
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on 3 July 2017
Another fabulous book, just as good as the first. I love the style of these books. The recipes are ordered by ingredient which makes them extremely user friendly.

The recipes let the ingredients sing!!
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on 12 September 2015
i didn't enjoy it
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on 24 November 2006
.....this book is truly a real gem that deserves to be discovered!

Within the pastel covers are not the oodles of colour photos that would normally encourage one to flick through - in fact the only illustrations contained therein are subtle and simple, and limited to the opening of each new chapter.
But, strangely enough, that is all that is required.

From the back cover:

'Following the phenomenal success of Roast Chicken and Other Stories, 'Second Helpings' takes as a starting point forty-seven of Simon Hopkinson's favourite ingredients, from apples to linguine, lettuce to truffles.
His recipes, which have in common the love of good food prepared to please rather than simply impress, are drawn not only from classic French and British cooking but also from around the world, from Austria to Thailand and India to Spain. As well as the ultimate roast chicken recipe, Simon's many fans will find new inspiration in recipes which range from 'Smoked Haddock Chowder' and 'Thai Pork Rissoles with Sweet and Sour Dipping Sauce' to 'Spiced Cucumber Salad' and 'Lemon and Ginger Syllabub'.

Second Helpings of Roast Chicken opens to 283 high quality, shiny pages split over 47 main chapters, a foreword by Lord Birkett, an introduction, a 'Recipe Index' and a 'General Index'.

Like the first book, this sequel is laid out in the same format with each chapter based around the key ingredient.
The 47 'ingredients' chosen for this volume are clearly listed at the front with three, occasionally four, recipes for each, so this is an easy book to find what you need in a hurry!

Each chapter opens with narrative re the 'ingredient'.
Each recipe has an opening comment, followed by a clear list of ingredients, a 'what to serve with' idea, and the method.
All have a defined 'number of servings' indication, although I loved the sensationally vague but absolutely true note of:-

'Makes Quite a Lot' for 'White Coffee Ice'!

Equally laid back is the description for 'St Clement's Cream', with a tiny dig at a requirement for 'back-to-basics education' on pages 162/163:

'One of cookery's magic tricks, this one. How very helpful indeed it is that by simply boiling cream and sugar together, stirring in orange and lemon juices and leaving the mixture to cool, everything just sets like a dream. All on its own.
This is exactly the sort of recipe that should be taught in schools up and down the country, but isn't. And it has a song to go with it.'
Then follows the complete recipe for 'Enough to fill 6 large ramekins'!

A taste of some of the other delicious recipes within:

* Pain Perdu Aux Pommes
* A Good Waldorf Salad
* Brisket & Potato Pie
* Rasam
* Hot Chocolate
* Braised Pork Belly with Fennel
* Tangerine Dream
* A Superior Lobster Cocktail
* Savoury Mince
* Mint & Elderflower Granita
* Steamed Marmalade Soufflé
* Oysters Kirkpatrick
* Hare Cutlet Au Poivre
* Roast Quails with Sage and White Wine
* Raspberry Clafoutis
* Armenian Lamb Pilaf
* Roquefort Mousse
* Duck Confit
* Skate with Black Butter
* Potted Prawns with Tarragon
* Chicken Pie
* Braised Salt Ox Tongue with Caper Sauce
* Junket with Vanilla and Nutmeg
* Macaroni Pudding

As Delia Smith quotes:

'Simon Hopkinson has long been an outstanding chef, a passionate lover of good food, and has now emerged as a very endearing and talented food writer.'

....and few can argue with that.
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on 1 August 2009
I bought both these books by S Hopkinson (roast chicken and other stories) at the same time and read them cover to cover enjoying the wise and witty advice and anecdote about all things edible and dinkable. Very practical, even for those with less experience in cooking I imagine.
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on 28 August 2014
An excellent book. Chapters on different foods followed by recipes. A nice light style, unpretentious and making you feel Hoppy really knows about and likes food. A fun and informative book to read and browse through. Thoroughly recommended.
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on 13 February 2013
Simon Hopkinson's attention detail is all about the taste of the food rather than just faffing around with presentation and gimmick. That's not to say that his food doesn't look good but by Jove it tastes marvellous.
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on 22 March 2014
Still a delightful read and a selection of very achievable recipes. Simon continues a long tradition of essays which inform and get your mouth watering.
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on 20 February 2014
All simon Hopkinson's books are great. He is a cook who can always be relied on to create recipes which work and are different from the usual.
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on 11 January 2010
and every bit as good; I find the format extremely usable ie a chapter for each ingredient; the recipes are great and work well
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