Second Helpings of Roast Chicken
Author: Simon Hopkinson
In this follow-up to the smash sensation Roast Chicken and Other Stories, Simon Hopkinson re-creates his winning formula by taking forty-seven completely new favorite ingredients-from apples to cocoa, lobster to truffles, and fennel to mint-and presenting an exotic array of tastes and ingredients from all over the world. His recipes, which have in common the love of good food prepared to please rather than simply impress, are drawn not only from classic French and British cooking but also from around the globe, from Austria to Thailand and India to Spain.
This exquisite compilation of recipes includes:
• Yorkshire Pudding with Sweet White Sauce and Golden Syrup
• Piedmontese Potato Gnocchi with Parmesan Cream
• Thai Pork Rissoles with Sweet and Sour Dipping Sauce
• Creamed Scampi with Saffron Pilaf
• And a new spin on his classic Roast Chicken recipe . . .
Second Helpings of Roast Chicken is sure to please anyone seeking new and inspiring recipes in addition to more of Hopkinson's classic musings on food, which his fans have grown to adore.
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.
Dwight Garner - New York Times Book Review
Among the most endearing and common-sensical kitchen primers ever composed. . . . You could cook from this volume, and this volume alone, for several years without boredom or mishap.
Aleksandra Crapanzano - New York Times Magazine
Roast Chicken" is one of those rare cookbooks that, once opened, becomes indispensable. . . . This is simple cooking at its best.
O The Oprah Magazine
Hopkinson is ravenous for wonderful food, and his appetite has produced a delicious, passionate book.
Judith Sutton - Library Journal
Hopkinson is one of England's most respected food writers, and his first book, Roast Chicken and Other Stories, became an immediate best seller when it was finally published in the United States last year. This is the Americanized version of his second book, originally published in 2001. Like the first, it includes essays on 40 or so favorite ingredients, from Butter and Dripping to Raspberries to Truffles, along with three recipes for each one. Hopkinson is a man of strong opinions, but he writes with humor and style, and the essays are a pleasure to read. The inviting recipes include both comfort food and more sophisticated creations, such as Oysters with Leeks and Curry Spices, Bitter Chocolate Ice Cream, and a "blissfully rich and savory" Roquefort Tart. Highly recommended.
What People Are Saying
Alice Waters
Simon Hopkinson's passionate intensity in the kitchen continues at his writing table. He explains as well as anyone alive why good food matters so much, both for our individual happiness and for our global survival.
Delia Smith
"Simon Hopkinson has long been an outstanding chef, a passionate lover of good food, and has now emerged as a very endearing and talented food writer."
Jay McInerney
"Simon Hopkinson's Roast Chicken and Other Stories is a mouthwatering pleasure to read as well as to use. He's not only a great cook, he's also a great writer and the heir to Elizabeth David's legacy."
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Italianissimo: The Quintessential Guide to What Italians Do Best
Author: Louise Fili
What is it about Italy that inspires passion, fascination, and utter devotion? This quirky guide to the Italian way of life, with its fifty witty mini-essays on iconic Italian subjects, will answer that question as well as entertain and delight both real and armchair travelers. Topics range from expressive hand gestures to patron saints, pasta, parmesan, shoes, opera, the Vespa, the Fiat 500, gelato, gondolas, and more. History, folklore, superstitions, traditions, and customs are tossed in a delicious sauce that also includes a wealth of factual information for the sophisticated traveler:• why lines, as we know them, are nonexistent in Italy• why a string of coral beads is often seen around a baby’s wrist• what the unlucky number of Italy is (it’s not thirteen, unless seating guests at a table, when it IS thirteen–taking into account the outcome of the Last Supper)• why red underwear begins to appear in shops as the New Year approaches In addition to the lyrical and poetic, Italianissimo provides useful and indispensable information for the traveler: deciphering the quirks of the language (while English has only one word for “you,” in Italy there are three), the best place to find balsamic vinegar (in Modena, of course), the best gelato (in Sicily, where they first invented it using the snow from Mount Etna). There are also recommendations for little-known museums and destinations (the Bodoni museum, the Pinocchio park, legendary coffee bars).This is a new kind of guidebook overflowing with enlightening and hilarious miscellaneous information, filled with luscious graphics and unforgettable photographs that willdecode and enrich all trips to Italy–both real and imaginary.
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