Simon Hopkinson Books

Taking you from the market place to the plate, the Conran Cookbook encompasses everything the home cook needs to know from the essential knowledge necessary to choose and prepare over 1000 ingredients, to equipping the kitchen, planning successful menus and cooking over 450 delicious meals. The best cooking depends on a sound knowledge of the raw materials, and the first half of the book is packed with meticulously researched and illustrated information about buying and preparing the vast range of ingredients available today. The second half of the book features over 450 fail-safe recipes that represent the essence of home cooking. These include old favorites such as steak and kidney pudding, salade nicoise and sherry trifle, along with those at the cutting edge of contemporary taste such as hot and sour shellfish broth and coconut and mandarin ice-cream. Finally, a comprehensive glossary of key terms and techniques provides valuable back-up knowledge, combining to make this the essential cookbook.

There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry's original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce.

In this book Simon Hopkinson offers advice on food quality, variety and good cooking principles, together with a selection of his recipes. It is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills.

A Brit book copublished in the US. The endpaper defining "North American hardiness zones" is presumably intended to make this an American book. A bargain lots of color and, we speculate, soon to be found on bargain book tables. Annotation copyright Book News, Inc. Portland, Or.

Housed in the historic Michelin building, Bibendum restaurant has been an iconic part of the London restaurant scene for 25 years. Celebrated head chef Simon Hopkinson takes the ethos of Bibendum cooking-fine seasonal ingredients prepared simply-and brings it to the home with this unique volume. More than simply a classic cookbook, these 40 superb recipes are a gastronomic testament to an iconic landmark. Try the spiced artichoke salad, Piedmontese peppers, roast mallard with spiced quince compote, or even the infamous Sussex pond pudding. This is stripped-down, stylish food at its easy to prepare, generous in flavor, and great to share with others. With stunning color photography throughout, this is a culinary journey worth savoring.

A compilation of Glenfiddich Award-winning writing from the past 25 years by such writers as Claudia Roden, Jancis Robinson, Hugh Johnson, Delia Smith, Arabella Boxer. To be launched at the 1996 Glenfiddich Awards.

Librarian note: an alternate cover for this edition can be found here . De vegetarische optie is een kookboek vol gerechten zonder vlees of vis - voor wie eens een dagje zonder wil. Simon Hopkinson laat zien dat je met goede, seizoensgebonden ingrediënten en de juiste smaakcombinaties zulke heerlijke smaken op je bord terugvindt dat je dat stukje vlees of vis helemaal niet meer nodig hebt! Natuurlijk spelen groenten een grote rol, maar daarnaast spatten de orginele ideeën en geweldige recepten met kruiden, pasta, peulvruchten en granen, rijst, eieren, fruit, noten en knabbels van de pagina's. Dit boek bevat zelfs een heerlijk hoofdstukje over cocktails.