Roast Chicken and Other Stories provide an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The book is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's foood is always honest and inviting, designed to please rather than simply to impress. First published 2004.
Now available in paperbook format, Roast Chicken and Other Stories is the winner of the prestigious Andre Simon Food Book of the Year award 1994, Glenfiddich award 1995 and the Waitrose Food Illustrated award in 2005
"...If you love to cook, this will become a sauce-splattered favourite - and it contains the recipes for the finest, simplest chocolate tart known to man.", Waitrose Food Illustrated .'The most useful cookbook of all time', Waitrose Food Illustrated .'Retro, yet somehow timeless, it is a delightful, engaging read', Telegraph Weekend .'A brilliant book: straightforward, readable and full of good things', Rachel Cooke, Observer .'Clear, unpretentious vision...Hopkinson is the best', Daily Telegraph .'Excellent', Spectator .'Brilliant, easy to use, always entertaining', Daily Mirror .'Simon Hopkinson is a genius...an instinctive gift for knowing what goes with what and what works', The Tablet .'A tasty read for wannabe wizards in the kitchen', Sun .'No kitchen should be without it', Easy Living .'A delightful, engaging read', Telegraph Weekend
Born in Bury, Lancashire, Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing. As well as Roast Chicken and Other Stories and Second Helpings of Roast Chicken his books include Gammon & Spinach (1998) and The Prawn Cocktail Years (1999) and he also writes a column in the Independent. His critically acclaimed cookery writing has won him the Andre Simon award, and the Glenfiddich Award three times.