Roast Chicken and Other Stories"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His 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 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 Andre 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. |
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½ cup added allow anchovy bacon bake boil bowl brains bread breadcrumbs bring brown bunch butter called chicken chillies chocolate cilantro cold comes cook cool cover custard dish Drain dressing eaten egg yolks eggplant finely chopped fish flavor flour four fresh frying garlic cloves gently golden green grill heat heavy cream herbs ingredients Italy keep kidneys lamb leaves leeks lemon lemon juice lightly liver meat Melt milk minutes mixture olive oil onion oven Parmesan parsley peeled peeled and finely pieces plate poached pork potatoes preferably purée recipe reduce Remove roast salad salmon salt and pepper sauce season seeded serve simmer skin slices soup spoon sprigs sprinkle steak stir sugar taste tbsp thick thin things tomatoes turn vegetables vinegar warm whisk white wine