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.
Publication date: 23/06/2011
Publisher: BBC Books an imprint of Ebury Press
|Publication date:||23rd June 2011|
|Publisher:||BBC Books an imprint of Ebury Press|
|Genres:||Cookery, Food and Drink, eBook Favourites,|
|Categories:||TV / celebrity chef cookbooks, Cookery dishes & courses, General cookery & recipes,|
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 ...More About Simon Hopkinson