The Bibendum Cookbook
Published on 1. September 2008
Book
Hardback
224 pages
978-1-84091-505-1 (ISBN)
Description
Housed in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favourite Bibendum Classics, still on the menu today including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.
Housed in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favourite Bibendum Classics, still on the menu today including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.
Housed in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favourite Bibendum Classics, still on the menu today including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Dimensions
Height: 261 mm
Width: 202 mm
Thickness: 29 mm
Weight
1112 gr
ISBN-13
978-1-84091-505-1 (9781840915051)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Terence Conran | Simon Hopkinson | Matthew Harris
The Bibendum Cookbook
Book
09/2010
Conran Octopus Ltd
€43.51
Article is exhausted; no reprint
Persons
Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his acclaimed restaurants: Almeida, Bibendum, Bluebird, Coq d'Argent, Floridita, Orrery, Quaglino's, Sartoria, Zinc Bar & Grill and the 'Gastrodrome' at Tower Bridge that encompasses Le Pont de la Tour, Cantina del Ponte, Butlers Wharf Chop House and Blue Print Cafe. Simon is one of Britain's most highly regarded food writers. His regular and much-loved column in the Independent won him the Glenfiddich Award for Cookery Writing no less than three times and Roast Chicken and Other Stories won both the Andre Simon and Glenfiddich Awards. It has also recently been voted 'the most useful cookbook' by a panel of chefs.In 1995 Matthew started working with Simon Hopkinson at Hilaire Restaurant in Old Brompton Road, London and left with him to open Bibendum in 1987 where he became Head Chef in 1995. Matthew has continued to lead the critically acclaimed restaurant to this day.
Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his acclaimed restaurants: Almeida, Bibendum, Bluebird, Coq d'Argent, Floridita, Orrery, Quaglino's, Sartoria, Zinc Bar & Grill and the 'Gastrodrome' at Tower Bridge that encompasses Le Pont de la Tour, Cantina del Ponte, Butlers Wharf Chop House and Blue Print Cafe. Simon is one of Britain's most highly regarded food writers. His regular and much-loved column in the Independent won him the Glenfiddich Award for Cookery Writing no less than three times and Roast Chicken and Other Stories won both the Andre Simon and Glenfiddich Awards. It has also recently been voted 'the most useful cookbook' by a panel of chefs.In 1995 Matthew started working with Simon Hopkinson at Hilaire Restaurant in Old Brompton Road, London and left with him to open Bibendum in 1987 where he became Head Chef in 1995. Matthew has continued to lead the critically acclaimed restaurant to this day.
Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his acclaimed restaurants: Almeida, Bibendum, Bluebird, Coq d'Argent, Floridita, Orrery, Quaglino's, Sartoria, Zinc Bar & Grill and the 'Gastrodrome' at Tower Bridge that encompasses Le Pont de la Tour, Cantina del Ponte, Butlers Wharf Chop House and Blue Print Cafe. Simon is one of Britain's most highly regarded food writers. His regular and much-loved column in the Independent won him the Glenfiddich Award for Cookery Writing no less than three times and Roast Chicken and Other Stories won both the Andre Simon and Glenfiddich Awards. It has also recently been voted 'the most useful cookbook' by a panel of chefs.In 1995 Matthew started working with Simon Hopkinson at Hilaire Restaurant in Old Brompton Road, London and left with him to open Bibendum in 1987 where he became Head Chef in 1995. Matthew has continued to lead the critically acclaimed restaurant to this day.
Content
10 BIBENDUM CLASSICS BY SIMON HOPKINSON PIEDMONTESE PEPPERS CRAB VINAIGRETTE WITH HERBS ESCARGOTS A LA BOURGUIGNONNE ONION TART ROAST POULET DE BRESSE WITH TARRAGON FILLET STEAK AU POIVRE FISH AND CHIPS SAFFRON MASHED POTATOES CARAMEL ICE CREAM CHOCOLATE PITHIVIERS SPRING JAMBON PERSILLE SAUCE GRIBICHE DEVILLED LAMBS KIDNEY ON TOAST MARINATED SEABASS WITH FENNEL BLOOD ORANGES AND GREEN PEPPERCORNS ASPARAGUS WITH MORELS AND POACHED EGG SAUTE RABBIT WITH YOUNG GARLIC AND BASIL ROAST BEST END OF LAMB WITH PITHIVIER SAVOYARDE GRILLED VEAL CHOP WITH ANCHOVY AND ROSEMARY BUTTER ROAST QUAILS WITH WHITE WINE AND SAGE CHAMPAGNE AND BLOOD ORANGE JELLY WITH BUTTER CAKE ICED ZABAGLIONE PARFAIT PASSION FRUIT TART RUM BABA WITH PINEAPPLE IN KIRSCH SUMMER TARTARE OF SALMON SPICED ARTICHOKE SALAD CEVICHE OF OYSTERS WITH CUCUMBER AND DILL GRILLED CHICKEN LIVERS WITH PARSLEY SALAD AND GARLIC DRESSING BREAST OF CHICKEN WITH PROSCIUTTO AND HERBS, CRUSHED JERSEY ROYALS ROAST PIGEON WITH BRAISED LITTLE GEMS, PEAS AND MINT BOILED LOBSTER WITH BROAD BEAN PUREE, LEMON AND CAPER VINAIGRETTE FILLET OF WILD SALMON WITH SAUCE VIERGE STRAWBERRY CHEESECAKE GOOSEBERRY AND ELDERFLOWER FOOL WATERMELON AND MINT GRANITA ROAST PEACHES WITH RICOTTA, ALMONDS AND PORT AUTUMN JERUSALEM ARTICHOKE SOUP WITH CEPES STROZZAPRETI WITH TOMATO SAUCE AND SAGE MUSSELS IN GEWURZTRAMINER AND CHIVES WITH CREAM SMOKED CODS ROE WITH DEVILLED EGG MOUSSE AND PICKLED CUCUMBER ROAST MALLARD WITH SPICED QUINCE FILLET OF HAKE WITH ANCHOIADE CRUST, BEURRE BLANC AND CHIVES ROAST GROUSE AND BREAD SAUCE CALVES SWEETBREADS WITH PARSNIP PUREE AND SAUCE CHARCUTIERE CREME RENVERSEE AUX RAISINS BLACKCURRANT POACHED PEAR WITH CHAMPAGNE SABAYON AND MADELEINES CARAMELISED ORANGE RICE PUDDING SUSSEX POND PUDDING WINTER DUCK TERRINE CURED HERRINGS IN BEETROOT AND HORSERADISH WITH POTATO SALAD SOUPE DE POISSON, ROUILLE CRAB AND SAFFRON TART SMOKED HADDOCK FISHCAKES WITH SAUCE MESSINE ROAST PHEASANT WITH GLAZED APPLES, CHESTNUTS AND CALVADOS SAUCE LOIN OF VENISON WITH JUNIPER, ONION COMPOTE AND POMMES ANNA SLOW COOKED PORK BELLY WITH CHORIZO AND SHERRY ORANGE PANACOTTA WITH RHUBARB COMPOTE BAKED APPLE WITH CARAMEL SAUCE AND VANILLA ICE CREAM TARTE VAUDOISE A LA CREME MARBLED CHOCOLATE MOUSSE CAKE WITH AMARETTO ANGLAISE