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The Good Cook by Simon Hopkinson
  

The Good Cook

Cookery, Food and Drink   All Shortlists and Winners   eBook Favourites   eBook Favourites   

RRP £26.00

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Winner of the Galaxy Food & Drink Book of the Year Award 2011.

The Good Cook is the result of over 40 years' experience and is based on Simon's belief that a good cook loves eating as much as cooking.

Synopsis

The Good Cook by Simon Hopkinson

Winner of the Galaxy Food & Drink Book of the Year Award 2011.

Simon Hopkinson loves food and he knows how to cook it. The ingredients you choose and the way you cook them will turn a good recipe into a great dish. A cheap cut of meat cooked with care can taste as nice as a choice cut prepared by indifferent hands. Structured around Simon's passion for good ingredients (Anchovy and Aubergine, Cheese and Wine, Smoked and Salted Fish, Ham, Bacon and A Little Pig) and written with Simon's trademark perfectionism and precision, this is a book that you will cherish for life.


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Reviews

How to make outstanding dishes good enough for a restaurant but from the comfort of your own home . He makes the ordinary extraordinary with no need for a song and a dance. * The Telegraph * Trends, for him, come and go, whereas a good pie, stew or roast is for life. * The Guardian * No-nonsense is the key to The Good Cook. It returns the pie, the tart, the cutlet, the leftover, the pot roast and the toasted snack to the centre of the British eating experience * The Independent * The book is, in true

Simon Hopkinson style, precise without ever being fussy. * Rachel Allen * The Good Cook reminds

me of a cashmere jumper. Its origins are humble, it feels ever so slightly

decadent, but ultimately it is enormously comforting. * Caterer & Hotelkeeper *


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 and Second Helpings of Roast Chicken, his books include Gammon & Spinach, The Prawn Cocktail Years (written jointly with Lindsey Bareham), Week In, Week Out and The Vegetarian Option. His critically acclaimed cookery writing has won him the Andre Simon award, and the Glenfiddich Award three times.

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Book Info

Publication date

23rd June 2011

Author

Simon Hopkinson

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Author's Website

www.simonhopkinson.tv/

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Publisher

BBC Books an imprint of Ebury Publishing

Format

Hardback
320 pages

Categories

Cookery, Food and Drink
All Shortlists and Winners
eBook Favourites
eBook Favourites

TV / celebrity chef cookbooks
Cookery dishes & courses
General cookery & recipes

ISBN

9781849902281

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