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The Prawn Cocktail Years
by Simon Hopkinson, Lindsey Bareham
ISBN-10: 0333725948
ISBN-13: 9780333725948
ISBN-13: 9780333725948
Region: British
Publisher: Gill & Macmillan Ltd
Publication Date: April, 1999
Publishers Information
About The Prawn Cocktail Years
Publisher Web Link: http://www.gillmacmillan.ie/
The fashion in food is constantly changing; one minute it’s nouvelle cuisine, the next it’s Cal-Ital. dishes like chicken Kiev and coq au vin have been slung out, but made with fresh ingredients theses dishes could grace the most discerning table. This cookbook revives the recipes we once loved and found exciting, whether it be staples of the great post-war hotels and gentlemen’s clubs like sole Veronique or potted shrimps or the bistro dishes that helped the 60s swing like coq au vin and steak au poivre. Even Black Forest gateau is here: a moist cake made with bitter chocolate, topped with Kirsch-drenched morello cherries and Crème Fraîche.
Author Information
About Simon Hopkinson
Simon Hopkinson is a critically acclaimed food writer who rose to prominence as a young chef with the opening of Bibendum restaurant in London. He also wrote an award-winning column for The Independent for more than eight years. In 2007, his first book, Roast Chicken and Other Stories, became an overnight sensation in the United States. He lives in London. (http://www.hyperionbooks.com/)
Cookbooks by Simon Hopkinson
About Lindsey Bareham
Author Web Link: http://www.lindseybareham.com/
Lindsey Bareham started to cook seriously when she was asked to edit the restaurant section of Time Out. Over the years she’s cooked most cuisines and most styles of food, learning as she went along. She wrote a daily after-work recipe for the London Evening Standard for eight years and currently writes the daily Dinner Tonight and Friday Masterclass for The Times T2. She also writes a monthly column for Saga Magazine. Author of twelve cookery books, her latest is Pasties, an appreciation and exploration of the Cornish pasty.
Lindsey enjoys cooking imaginative, seasonal food with simple but explicit instructions, making real food accessible to the most inexperienced cook. Her speciality is turning ordinary ingredients into something special. Lindsey’s style is relaxed and easy, encouraging her readers to get stuck in rather than regard good food as the preserve of chefs and foodies. As an ex-restaurant critic and shopping sleuth, with a greedy interest in food, she is forever trying out new ingredients and combinations of food but a traditional cooking background provides a good balance of classic and experimental. (http://www.lindseybareham.com/)
Cookbooks by Lindsey Bareham
Recipe Index
Recipe index coming soon.