Roast Chicken and Other Stories
Author: Simon Hopkinson
"Good cooking depends on two things: common sense and good taste."
In England, no food writer's star shines brighter than Simon Hopkinson's, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes.
In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone -- from the novice cook to the experienced chef -- prepare down-right delicious cuisine . . . and enjoy every minute of it!
Irresistible recipes in this book include:
- Eggs Florentine
- Chocolate Tart
- Poached Salmon with Beurre Blanc
- And, of course, the book's namesake recipe, Roast Chicken
Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.
R.W. Apple Jr.<p> - The New York Times
Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country's [UK's] most useful cookbook of all time by a panel of 40 experts.
Booklist
In engaging short essays and appealing recipes, celebrated London chef Hopkinson illustrates how far British cuisine has progressed both in restaurants and homes since the dreary postwar days of bangers, mash, and overcooked beef. Proceeding alphabetically from anchovies through veal, Hopkinson offers his trenchant observations on the best uses for each food product.
Daily Telegraph
Simon Hopkinson's recipes have been voted the best ever.
Telegraph UK
This man is the best cook in Britain!
Judith Sutton - Library Journal
Hopkinson, a former chef, is one of England's best-known food writers. This book of essays and recipes, originally published in 1994, has remained immensely popular there, and although some chefs and foodies here also know it, this is the first Americanized edition. He offers 40 essays on ingredients from anchovies to veal, along with three or more recipes for each of them. Hopkinson's style is straightforward, often opinionated, but also graceful and witty, and the recipes include both classics and more contemporary dishes such as Leeks with Cream and Mint ("This sort of dish is what marrying flavors is all about"). A few of the references to restaurants or culinary trends are slightly dated, but that is easily overlooked. Recommended for most collections.
What People Are Saying
Jeremiah Tower
"Called 'the most useful cookbook of all time,' Roast Chicken is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from."
Deborah Madison
"This very personal collection of recipes lets you cook in someone else's shoes -- some well-worn chef shoes at that -- which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you'll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain's great chefs. I love this collection, both the recipes and the stories!"
Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
Author: Bobby Flay
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby's bold and vivacious take on this cuisine has made him a fixture on America's culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay's Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.
Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:
– Grilled Asparagus and Goat Cheese
– Quesadillas with Tomato Jam and Cilantro Yogurt
– Queso Fundido with Roasted Poblano Vinaigrette
– Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
– Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
– Seared Tuna Tostado with Black Bean Mango Salsa
– Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
– Spicy Coconut Tapioca with Mango and Blackberries
Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay's Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.
Publishers Weekly
Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine-Roasted Jalapeño Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW. (Oct.)
Copyright 2007 Reed Business InformationJudith Sutton - Library Journal
Mesa Grill is Flay's flagship restaurant; he also has several other Manhattan restaurants as well as Mesa Grills in Las Vegas and the Bahamas. A Food Network star, Flay is the author of six other cookbooks, and many of his signature recipes appear in earlier titles; this one includes 150 of his favorite Mesa Grill dishes, from Shrimp and Roasted Garlic Tamales to Grilled Rib-Eye Steaks with Chipotle-Honey Glaze. There are color photographs throughout, a guide to chilies and another one to tequila, and a pantry section. For fans of Flay's restaurants and TV shows, this is recommended for most collections.
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