[[ Ebook ]] ➩ Roast Chicken and Other Stories Author Simon Hopkinson – Dcrjservices.co.uk

Roast Chicken and Other Stories summary Roast Chicken and Other Stories, series Roast Chicken and Other Stories, book Roast Chicken and Other Stories, pdf Roast Chicken and Other Stories, Roast Chicken and Other Stories f8d435330f Good Cooking Depends On Two Things Common Sense And Good Taste In England, No Food Writer S Star Shines Brighter Than Simon Hopkinson S His Breakthrough Roast Chicken And Other Stories Was Voted The Most Useful Cookbook Ever By A Panel Of Chefs, Food Writers, And Consumers At Last, American Cooks Can Enjoy Endearing Stories From The Highly Acclaimed Food Writer And His Simple Yet Elegant RecipesIn This Richly Satisfying Culinary Narrative, Hopkinson Shares His Unique Philosophy On The Limitless Possibilities Of Cooking With Its Friendly Tone Backed By The Author S Impeccable Expertise, This Cookbook Can Help Anyone From The Novice Cook To The Experienced Chef Prepare Delicious Cuisine And Enjoy Every Minute Of It Irresistible Recipes In This Book Include Eggs Florentine Chocolate Tart Poached Salmon With Beurre Blanc And, Of Course, The Book S Namesake Recipe, Roast ChickenWinner Of Both The Andr Simon And Glenfiddich Awards The Gastronomic World S Equivalent To An Oscar , This Acclaimed Book Will Inspire Anyone Who Enjoys Sharing The Ideas Of A Truly Creative Cook And Delights In Getting The Best Out Of Good IngredientsPraise The Most Useful Cookbook Of All Time Waitrose Food Illustrated This Man Is The Best Cook In Britain Telegraph UK Roast Chicken And Other Stories, Packed With Homely Native Dishes, Was Recently Voted The Country S UK S Most Useful Cookbook Of All Time By A Panel Of Experts RW Apple JrThe New York Times The Recipes And Writing Are Pure Genius, From Start To Finish Roast Chicken And Other Stories Belongs In Every Kitchen And On Every Bedside Table Nigella Lawson This Very Personal Collection Of Recipes Lets You Cook In Someone Else S Shoes Some Well Worn Chef Shoes At That Which Lets You Get To Know Someone While Putting Some Great Food On Your Table With Roast Chicken And Other Stories You Ll End Up With A Host Of Delectable Dishes That Happen To Be Utterly Doable, Even If Simon Hopkinson Is One Of Britain S Great Chefs I Love This Collection, Both The Recipes And The Stories Deborah Madison Simon Hopkinson S Recipes Have Been Voted The Best Ever Daily Telegraph Called The Most Useful Cookbook Of All Time, Roast Chicken And Other Stories Is Actually Better Than That It Is Also Informative, Intelligent, Funny, And A Pure Delight To Read And To Cook From Jeremiah Tower


10 thoughts on “Roast Chicken and Other Stories

  1. says:

    The most useful cookbook of all time perhaps, if you have brains lying around on the shelf, or mutton I cannot speak for the recipes in the book, since I did not cook any but then, none looked particularly appealing It is filled with sporadic, cutting criticisms of select foods, cooking styles, and eating styles, in a faux matter of fact tone that has become an ample substitute for food acumen I don t doubt his acumen, really, but I don t care to follow along, either.


  2. says:

    I enjoyed reading it and cooked several recipes that were successful.


  3. says:

    I found Roast Chicken and Other Stories a little different from the other cookbooks that I ve used The thing I like most about this book is the conversational tone throughout the book Even while working through the recipes, I felt like I was having a nice conversation with the author He d tell me about the places he d travelled, why he d added this recipe to the book, or about an interesting experience I think that perhaps this friendly, down to earth tone made me a littlewilling to tr I found Roast Chicken and Other Stories a little different from the other cookbooks that I ve used The thing I like most about this book is the conversational tone throughout the book Even while working through the recipes, I felt like I was having a nice conversation with the author He d tell me about the places he d travelled, why he d added this recipe to the book, or about an interesting experience I think that perhaps this friendly, down to earth tone made me a littlewilling to try recipes that I might not necessarily try otherwise In all cases, I was thankful that I had made the effort because the dishes were absolutely delicious and quite easy to prepare once I had gathered all of the ingredients Although I liked the conversational tone, I don t think it completely matched the recipes in this book The recipes are divided into sections, each one representing a different food from anchovy and chicken through kidneys and potatoes to squab and veal From the title, I had expected a cookbook filled with down home recipes that contained roast chicken and all of the fixings I think the tone of this book would have matched that theme well However, many of the recipes in this book included main ingredients that I wouldn t normally buy let alone know how to serve Most of the dishes that I will cook again will likely be for special occasions rather than daily meals


  4. says:

    I read this with great enjoyment Here was a chef who was writing the mature and sober version of what Jamie Oliver was doing when he was young and exciting Hopkinson is a better chef and aknowledgable foodman than the young Jamie He s got wide and diverse tastes and some of the recipes are sensational I cooled a little as he ventured into the Rick Stein I first came across this recipe in a taverna on the edge of a precipice on the lost island of Atlantis where chef, and bloody good m I read this with great enjoyment Here was a chef who was writing the mature and sober version of what Jamie Oliver was doing when he was young and exciting Hopkinson is a better chef and aknowledgable foodman than the young Jamie He s got wide and diverse tastes and some of the recipes are sensational I cooled a little as he ventured into the Rick Stein I first came across this recipe in a taverna on the edge of a precipice on the lost island of Atlantis where chef, and bloody good mate of mine, Anton and his lovely wife Euridice, knocked it up after we d been pearl diving aren t I wonderful twaddle I like the fact he includes such ingredients as brains and tripe one I m squeamish of, the other I was served regularly as a child and have tried every now and again since but always with the same upchuck reflex The recipes like the early Jamie are generally simple and effective and the ones I have tried have been better than rather good A much better read than the likes of Nigel Slater This boy can cook.Very rare for me to read a cookery book cover to cover but this isn t an average cookery book For a start there are no pictures and this made me all the keener to try out some recipes They say that the best pictures are in the imagination or on the radio


  5. says:

    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 Mr Hopkinson has no use for the avant garde, saying that their ideas are very often misguided He claims that good cooking is a blend of common sense and good taste, and prefers to please diners rather than impress them I do very much enjoy reading this book The p 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 Mr Hopkinson has no use for the avant garde, saying that their ideas are very often misguided He claims that good cooking is a blend of common sense and good taste, and prefers to please diners rather than impress them I do very much enjoy reading this book 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 snoble 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


  6. says:

    I love books about food So I was very excited to read this after a glowing article in the NYT Magazine food column 12 2 07 It had knocked Harry Potter off the top of the UKbestsellers list and was described by Waitrose, a British food magazine as the most useful cookbook of all time Wow SoI was a little perplexed when this wonder book turned out to be very slight lots of white space and with no illustrations to speak of Divided into 40 alphabetical chapters, each highlights a I love books about food So I was very excited to read this after a glowing article in the NYT Magazine food column 12 2 07 It had knocked Harry Potter off the top of the UKbestsellers list and was described by Waitrose, a British food magazine as the most useful cookbook of all time Wow SoI was a little perplexed when this wonder book turned out to be very slight lots of white space and with no illustrations to speak of Divided into 40 alphabetical chapters, each highlights a single ingredient That could be fine, but his choices BRAINS no, I m not kidding , kidneys, sweetbreads these are the worst, by far, but there s also an entire chapter devoted to smoked haddock This is going to set the British culinary reputation back about 50 years The book can at times be fun to read he begins each chapter with a short essay about each ingredient and his recipes have a conversational tone that feels like he s right there in your kitchen helping you to cook But the recipes are mostly classics that you have elsewhere As for me, I think I ll continue to invite Ina and Julia in to help me when I cook


  7. says:

    Hopkinson is a culinary reactionary in a mostly endearingly cranky way This was the it book in the culinary world a few years ago I looked at it in Politics and Prose but didn t think I needed recipes for brains, liver, kidneys, grouse, cod, smoked haddock, sweetbreads, or tripe The most useful cookbook of all time blurb made me laugh only in England But he includesenticing foods too the simple pleasures of asparagus, chicken, chocolate, cream, eggs, endive, spinach, potatoes He Hopkinson is a culinary reactionary in a mostly endearingly cranky way This was the it book in the culinary world a few years ago I looked at it in Politics and Prose but didn t think I needed recipes for brains, liver, kidneys, grouse, cod, smoked haddock, sweetbreads, or tripe The most useful cookbook of all time blurb made me laugh only in England But he includesenticing foods too the simple pleasures of asparagus, chicken, chocolate, cream, eggs, endive, spinach, potatoes He has a brief essay on each, and then a few recipes, mostly old favorites he has tweaked, with reminiscences about their origins It s rare and pleasurable to find recipe instructions with a voice, as here for rice pudding Add the milk, which will seethe, and the rice butter sugar mixture will set into lumps Fear not Feel around with a wooden spoon and disperse the lumps because as the milk heats it will dissolve all in its path I love that Inevitably, I disagreed with some of his pronouncements, but I was glad to find someone else who s anti raw spinach salads There is also something very charming and profound about the idea of a cookbook as a collection of stories


  8. says:

    I wanted to like this book, but the problems started when I realized I was looking at a book about roast chicken instead of roasted garlic, and it just went downhill from there The idea is good a cookbook arranged in alphabetical order by ingredient, with a little something about said ingredient to introduce it However, this man seems to have a generally limited palate He seems to like blander items and LOTS of meat The recipes tend to be very heavy on butter and heavy cream, and I haven t I wanted to like this book, but the problems started when I realized I was looking at a book about roast chicken instead of roasted garlic, and it just went downhill from there The idea is good a cookbook arranged in alphabetical order by ingredient, with a little something about said ingredient to introduce it However, this man seems to have a generally limited palate He seems to like blander items and LOTS of meat The recipes tend to be very heavy on butter and heavy cream, and I haven t seen a cookbook with so many deep fried recipes in years 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 any, 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


  9. says:

    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 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 , 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


  10. says:

    WARNING NOT for the cholesterol conscious Heavy on meat, butter, cream Here is an example of some of the chapters Brains C pes Cream Grouse Hake Kidneys Liver Rabbit Squab Sweetbreads Tripe 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 thingsyou w WARNING NOT for the cholesterol conscious Heavy on meat, butter, cream Here is an example of some of the chapters Brains C pes Cream Grouse Hake Kidneys Liver Rabbit Squab Sweetbreads Tripe 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 thingsyou want to eat Review Simon Hopkinson s passionate intensity in the kitchen continues at his writing table He explains as well as anyone alive why good food matters so much, both for our individual happiness and for our global survival Alice WatersThere is now a sequel out SECOND HELPINGS OF ROAST CHICKEN


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