He recommends vigorously boiling veggies. Jamie Oliver would have a fit!! Additionally, and perhaps this is a British thing, but he has a large portion of recipes and specific sections devoted to tongue, liver, kidney, heart, brains, sweetbreads, tripe, and whatever other pieces of offal a word used surprisingly often for a cookbook he can find. Other recipes are for fish that tend to be particularly British, but are hard to find there anymore, too, and things like grouse and squab and rabbit, which really aren't common in the cities in the States.
He came to things like cilantro and Italian food later in life and ignores anything related to South American cooking. He borrows most of his recipes from other people and likes to do a lot of name-dropping about the cooks with whom he has spent time. I will copy out an anchovy hollandaise sauce and the eggplant recipes to help with my collection, and then return the book to the library, relieved that I didn't buy it. View 2 comments.
ISBN 13: 9780091770341
Sep 28, kirk rated it really liked it Shelves: food-and-cooking-books. Undoubtedly, this book is misnamed. It is a recipe book, not a story book. And perhaps it is overly-praised. I imagine every recipe in this book tastes perfect, but only if one's palate has been cultivated in a particular way. Hopkinson has no use for the avant-garde, saying that their ideas are very often "misguided. The p Undoubtedly, this book is misnamed. The prose style is lovely. The author loves the dishes he describes. I find his arguments about proper cooking very compelling.
However, I also think that he, like the conservative in any aesthetic tradition, misses out on some wonderful things. I agree that it's more noble to give guests something to comfort them than it is to present them with show-offy flourishes of culinary prowess. That said, and with all due respect and fondness for lip-smacking, memory-evoking, home-cooked goodness, I do think there's another way of cooking, and that a person would have to step outside Mr.
Hopkinson's way of thinking to discover it. There are many ways to delight dinner guests by surprising them, I think. Such surprises can be at least as generous and pleasing as any roast chicken. May 11, Steven rated it really liked it. I had somehow never heard of this book, even though I've come to understand it's pretty famous. Roast Chicken is a very personal cookbook annotated with both practical cooking advice and great stories, which is my favorite kind of cookbook. Hopkinson has a great love of food.
It's obvious when you find yourself reading the kidney section the book is organized by ingredient and thinking that they don't sound bad. The book doesn't have a common thread other than it's the author's musings on food I had somehow never heard of this book, even though I've come to understand it's pretty famous. The book doesn't have a common thread other than it's the author's musings on food , but if you had to assign one to it, it's to respect your ingredients. Everything Hopkinson writes is to further whatever it is he's preparing. It's not about making food do what you want it to do; it's about helping your ingredients reach their full potential.
I put down some cookbooks and feel like the writer must think I'm an idiot, or else I feel guilty I don't have five hours a day to prepare meals. Roast Chicken got me very excited about food. I'm not sure how many of these recipes I'll make, but the technique and ideas behind the recipes will definitely come in handy. Oct 27, Karima rated it liked it. Heavy on meat, butter, cream. Here is an example of some of the chapters: Brains. Get the picture? Each chapter of this book is launched with meditations on whatever food the chapter is highlighting.
No photographs but lovely little watercolors, just one per chapter. The author felt that his book would be a success because, in his words, it is filled with, "Nice things He explains as well as anyone alive why good food matters so much, both for our individual happiness and for our global survival. Shelves: cooking. This is a hybrid between a food memoir and a cookbook. My best explanation for it is that it was like taking a private cooking class from a famous chef with a great personality -- minus the tasting part, unfortunately.
I love how he organized the book. He chooses one main ingredient, writes a brief essay about it, then follows it with delightfully chatty recipes, which include tips and techniques. My only beef with the book is that he goes on and on about how simplicity, good ingredients, and go This is a hybrid between a food memoir and a cookbook.
My only beef with the book is that he goes on and on about how simplicity, good ingredients, and good taste are the key to good cooking. Some of his recipes stay true to this philosophy, but many include difficult-to-find ingredients and seem pretty complicated to me. So far I have only made his asparagus and potato salad, which were both very good. I plan to try several others, including roast chicken, of course, and every recipe in the "Cream" chapter. Sep 22, Leslie Ann rated it it was amazing Shelves: food-drink. I don't know if this is the "most useful cookbook of all time," but it is a lovely read.
Hopkinson's tone is opinionated, but not overbearing. I was a little surprised how many recipes come from published sources, but amused by shout-outs "fanfare" to fellow chefs. My favorite quote: It is interesting to hear what the Larousse Gastronomique the technical food bible has to say about sweetbreads: "Chemical analysis of this substance shows that it contains three times more albumen and four to f I don't know if this is the "most useful cookbook of all time," but it is a lovely read.
My favorite quote: It is interesting to hear what the Larousse Gastronomique the technical food bible has to say about sweetbreads: "Chemical analysis of this substance shows that it contains three times more albumen and four to five times more gelatin than beef and only half as much fiber.
'Roast Chicken and Other Stories'
Aug 13, Liz De Coster rated it liked it Shelves: food. I'd call this book 'adorable,' if it didn't sound so patronizing. I'm not normally a fan of cookbooks in this style - no pictures I love food pr0n , tiny font on small pages, etc - but the writing and descriptions in this book made me feel It's the sort of book I'd like to curl up with in bed, in hopes that it will lead to lovely water-colored dreams.
Unfortunately, many of the ingredients described in the book are outside of the range of what I eat.
Roast Chicken and Other Stories
So, happiness aside, I will pro I'd call this book 'adorable,' if it didn't sound so patronizing. So, happiness aside, I will probably not purchase this book. Mar 08, Matthew rated it it was amazing. Quaint and informative. I read this over the course of 8 months a while back, when I was dating Marisa. I left it in her apartment and would read a chapter they're short here and there before bed. Great book for that sort of set up. The writing is dry, witty and incisive.
This man has no shortage of opinions in the kitchen. I disagree with a very few, but on the whole, Hopkinson can do a lot to advance most amateur or intermediate cooks quite a lot by way of his wit, perspective and stories. N Quaint and informative. Not to mention the recipes. Feb 19, Patricia rated it liked it. A nice little book, but I'm not sure what all the fuss is about. The "stories" are more like essays, and at only about a page long, there's not a lot there.
The recipes sound good I didn't try any , but the novel-sized layout of the book makes it impractical for actually reading while cooking. I love that the book was organized by ingredient, though -- spanning the more traditional asparagus and endive to the more adventurous brains and tripe, with plenty or recipes for each. The short sections A nice little book, but I'm not sure what all the fuss is about. The short sections make it a good bus read.
Dec 30, Peter rated it really liked it. Excellent cookbook. It is a perfect homogenization of fats and liquids. If you wish to add extra flavor, you can scoop the garlic and herbs out of the chicken cavity, stir them into the gravy and heat through. Strain before serving. Fall Happy Hour deals that last all--or most--of the night. About Us. Brand Publishing. Times News Platforms. Facebook Twitter Show more sharing options Share Close extra sharing options.
Greatest recipes ever: Simon Hopkinson’s Roast Chicken - Country Life
Irene Virbila. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. Her worldly perspective on the L. About this Item: Hyperion. Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp s. Published by Hyperion Press. About this Item: Hyperion Press. A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact.
The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. Seller Inventory GI3N A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. The spine remains undamaged. Seller Inventory GI4N The dust jacket is missing. Item added to your basket View basket. Proceed to Basket. View basket.
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