
Good Cook
Simon Hopkinson(Author)
The Lyons Press
Published on 5. November 2013
Book
Hardback
320 pages
978-0-7627-9296-2 (ISBN)
Description
Published as the companion volume to the BBC Television show of the same name, The Good Cook is a collection of 100 of legendary chef Simon Hopkinson's favorite recipes, drawn from his childhood, his restaurant career, and his most memorable meals.
A good cook, for Simon, is someone who cares as much about eating as cooking. A good recipe becomes a great dish when the cook has thought about the ingredients and treated them well. These ingredients do not have to be expensive. Simon's genius lies in his belief that a cheap cut of meat, for example, cooked with care can often taste nicer than a choice one prepared by indifferent hand.
Structured around Simon's love of good ingredients and written with his trademark perfectionism and precision, this book is for anyone who loves to cook and wants to learn from one of the best.
A good cook, for Simon, is someone who cares as much about eating as cooking. A good recipe becomes a great dish when the cook has thought about the ingredients and treated them well. These ingredients do not have to be expensive. Simon's genius lies in his belief that a cheap cut of meat, for example, cooked with care can often taste nicer than a choice one prepared by indifferent hand.
Structured around Simon's love of good ingredients and written with his trademark perfectionism and precision, this book is for anyone who loves to cook and wants to learn from one of the best.
More details
Language
English
Place of publication
Guilford
United States
Publishing group
Rowman & Littlefield
Product notice
sewn/stitched
Cloth over boards
With dust jacket
Dimensions
Height: 254 mm
Width: 192 mm
Thickness: 27 mm
Weight
960 gr
ISBN-13
978-0-7627-9296-2 (9780762792962)
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
Person
Best known for opening the legendary Bibendum restaurant in London in 1987 with Sir Terence Conran, Simon Hopkinson is the author of Roast Chicken and Other Stories. Regarded as one of the finest chefs and food writers in the U.K., Hopkinson has been awarded the Andre Simon Award and the Glenfiddich Award on three occasions.