Roast Chicken And Other Stories

by Simon Hopkinson, Lindsey Bareham

ISBN-10: 1401308627
ISBN-13: 9781401308629
Region: British
Publisher: Hyperion
Publication Date: September, 2007
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Recipe Index

Recipesort icon Page Rating
A Sauce to Serve with Boiled Ham 156
0
Anchovy and Onion Tart 8
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Asparagus Soup 13
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Baked New Garlic with Creamed Goat’s Cheese 94
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Basque Chiorro 105
0
Biscuits 146
0
Blanquette of Lamb’s Sweetbreads 210
0
Braised Endives 89
0
Braised Rabbit with White Wine, Shallots, Rosemary, and Cream 169
0
Brandade de Morue 52
0
Bread and Butter Pudding 68
0
Breadcrumbed Veal Sweetbreads with Tartar Sauce 209
0
Breast of Lamb Ste-Ménéhould 114
0
Callos a la Madrilena (Tripe Madrid-Style) 217
0
Calves’ Liver Venetian Style 125
0
Caramel Ice Cream 64
0
Cèpe and Potato Broth 25
0
Cèpe Tarts 24
0
Cervelles au Beurre Noir 18
0
Ceviche of Salmon 184
0
Chilled Pimiento Soup with Basil 153
0
Chocolate Bavarois 39
0
Chocolate Pithiviers 38
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Chocolate Tart 36
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Cilantro and Coconut Soup 45
0
Cold Spinach with Crème Fraîche, Garlic, and Black Pepper 197
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Crab Tart 57
0
Crab Vinaigrette with Herbs 56
0
Creamed Eggplant
77
0
Creamed Endives 90
0
Creamed Onions with Rosemary 137
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Creamed Tomatoes on Toast 213
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Crema Catalana 71
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Crème Brûlée 62
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Crème Chantilly 60
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Crème Renversée à  l’Orange 69
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Crisp Parmesan Crackers 142
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Curried Smoked Haddock Soup 192
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Custard Sauce 70
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Deep-Fried Calves’ Brains with Sauce Gribiche 20
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Deep-Fried Cod 50
0
Deep-Fried Garlic 94
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Deep-Fried Tripe with Green Paste 218
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Délices d’Argenteuil 13
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Dipping Sauce 45
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Duck Livers, Crêpes Parmentier, and Onion Marmalade 127
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Eggplant Baked with Herbs and Cream 77
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Eggs Florentine 84
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Endives au Gratin 89
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Fillet of Hake with Herb Crust 105
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Francis Coulson’s Strawberry Pots de Crème 61
0
French Fries 164
0
Fruit Fool 60
0
Garlic and Sorrel Soup with Parmesan Croûtons 96
0
Garlic Purée and Garlic Sauce 95
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Gay Bilson’s Parsley Salad 145
0
Gazpacho 152
0
Gratin of Brains with Sorrel 18
0
Green Paste 43
0
Grilled Asparagus with Parmesan 14
0
Grilled Breast of Chicken with Provençal Vegetables and Aïoli 29
0
Grilled Eggplant with a Dressing of Olive Oil, Garlic, and Basil 75
0
Grilled Eggplant with Pesto 78
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Grilled Eggplant with Sesame 79
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Grilled Red Onion Relish 135
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Grilled Salmon, Sauce Verte, and Fennel Salad 182
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Grilled Veal Kidneys with Rosemary and Anchovy Butter 109
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Grouse Soup 101
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Jeremiah Tower’s Montpellier Butter 6
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Lacy’s Oeufs en Cocotte 85
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Le Grand Aïoli 48
0
Leek Tart 121
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Leeks Vinaigrette 121
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Leeks with Cream and Mint 122
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Lemon Surprise Pudding 68
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Marinated and Grilled Lamb Cutlets with Hummus, Olive Oil, and Cilantro 115
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Meat Glaze 204
0
Milk Chocolate Malt Ice Cream 37
0
Oeufs en Meurette 82
0
Old-Fashioned Egg Sauce 6
0
Old-Fashioned Pork Terrine 157
0
Olive Oil Mashed Potatoes 131
0
Omelette Arnold Bennett 191
0
Onion Soup 137
0
Onion Tart 136
0
Orange Mousse 72
0
Oriental Salad 44
0
Pappa al Pomodoro 214
0
Parmesan Fritters 141
0
Parsley Soup 146
0
Passion Fruit Bavarois 71
0
Petit Pot au Chocolat
39
0
Petit Salé aux Lentilles 159
0
Pickled Endives 91
0
Piedmontese Peppers 149
0
Pimiento Salsa 149
0
Piperade 82
0
Poached Cod with Lentils and Salsa Verde 49
0
Poached Cod with Pickled Vegetable Relish 51
0
Poached Salmon with Beurre Blanc 180
0
Poached Salmon, Hollandaise Sauce, and Pickled Cucumber 183
0
Potato Cakes 163
0
Potato Purée with Parsley 145
0
Potato Salad 165
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Potato, Tomato, and Basil Soup 165
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Poulet Poché à  la Crème with Crêpes Parmentier 30
0
Poulet Sauté au Vinaigre 32
0
Prosciutto with Warm Wilted Greens 156
0
Rabbit Terrine 170
0
Red Pepper Tart 151
0
Rice Pudding 63
0
Richard Olney’s Terrine of Poultry Livers 125
0
Ris de Veau aux Morilles 208
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Roast Best End of Lamb with Eggplant and Basil Cream Sauce 117
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Roast Chicken 28
0
Roast Grouse with Bread Sauce and Game Crumbs 99
0
Roast Leg of Lamb with Anchovy, Garlic, and Rosemary
115
0
Roast Onions 135
0
Roast Potatoes with Olive Oil, Rosemary, and Garlic 163
0
Roast Shin of Veal 222
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Roast Squab with Braised Lettuce, Peas, and Bacon 199
0
Roasted Lambs’ Kidneys with Cabbage and Mustard Dressing 109
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Roasted Leg of Rabbit with Bacon and a Mustard Sauce 171
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Rouille 175
0
Roulade of Peppers and Eggplant 150
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Rowley’s Vinaigrette of Red Peppers and Anchovy 151
0
Saffron Cream Dressing 176
0
Saffron Mashed Potatoes 175
0
Saffron Soup with Mussels 176
0
Saint-Émilion au Chocolat 36
0
Salad Niçoise 7
0
Salad of Calves’ Brains with Sauce Ravigote 19
0
Salade Frisée aux Lardons 83
0
Salmon in Pastry with Currants and Giinger 180
0
Salsa 43
0
Salted Calves’ Tongue with Madeira Sauce 223
0
Saltimbocca alla Romana 222
0
Sauce Vièrge 131
0
Sauté of Calves’ Brains with Cilantro, Chillies, Ginger, and Garlic 21
0
Sauté of Veal Kidneys with Shallots, Sage, and Beurre Noisette 110
0
Scallop and Artichoke Soup 188
0
Scallops Bercy 187
0
Scallops Sauté Provençal 187
0
Slow-Braised Belly Pork with Soy, Ginger, and Garlic 158
0
Smoked Haddock Baked with Potatoes and Cream 191
0
Snail Butter 96
0
Spiced Eggplant Salad 76
0
Spinach Dumplings 196
0
Spinach Mousse with Anchovy Hollandaise 196
0
Steak au Poivre 203
0
Stewed Rabbit with Balsamic Vinegar and Parsnip Purée 170
0
Tomato and Pesto Tarts 213
0
Tripes à  la Lyonnaise 217
0
Vanilla Ice Cream 65
0
Vichyssoise 122
0
Vinaigrette 132
0
Vinegared Eggplant with Chilli and Spring Onion 79
0
Warm Hake with Thinned Mayonnaise and Capers 104
0

Publishers Information

About Roast Chicken And Other Stories

Publisher Web Link: http://www.hyperionbooks.com/

“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. (http://www.hyperionbooks.com/)

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