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Second Helpings of Roast Chicken
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The sequel to the phenomenally successful ROAST CHICKEN & OTHER STORIES, voted the most useful cookbook of all time by Waitrose Food Illustrated.

About the Author

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 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.

Reviews

Hopkinson is one of England's most respected food writers, and his first book, Roast Chicken and Other Stories, became an immediate best seller when it was finally published in the United States last year. This is the Americanized version of his second book, originally published in 2001. Like the first, it includes essays on 40 or so favorite ingredients, from Butter and Dripping to Raspberries to Truffles, along with three recipes for each one. Hopkinson is a man of strong opinions, but he writes with humor and style, and the essays are a pleasure to read. The inviting recipes include both comfort food and more sophisticated creations, such as Oysters with Leeks and Curry Spices, Bitter Chocolate Ice Cream, and a "blissfully rich and savory" Roquefort Tart. Highly recommended. Copyright 2008 Reed Business Information.

A brilliant book: straightforward, readable and full of good things * Rachel Cooke, Observer *
Clear, unpretentious vision...Hopkinson is the best * Daily Telegraph *
An extremely useful book...you could certainly cook from it with reliably good results forever * Philip Hensher, Independent *
Brilliant, easy to use, always entertaining * Daily Mirror *
A delightful, engaging read * Telegraph Weekend *

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