Synopsis
Simon Hopkinson loves food and he knows how to cook it. The Good Cook is the result of over 40 years' experience and is based on Simon's belief that a good cook loves eating as much as cooking.
How the ingredients you choose and the way you cook them will turn a good recipe into a great dish. That a cheap cut of meat cooked with care can taste as nice as a choice cut prepared by indifferent hands.
Structured around Simon's passion for good ingredients (Anchovy and Aubergine, Cheese and Wine, Smoked and Salted Fish, Ham, Bacon and A Little Pig) and written with Simon's trademark perfectionism and precision, this is a book that you will cherish for life.
"synopsis" may belong to another edition of this title.
About the Author
Best known for opening the legendary Bibendum restaurant in London in 1987 with Sir Terence Conran, Simon Hopkinson is the author of Roast Chicken and Other Stories. Regarded as one of the finest chefs and food writers in the U.K., Hopkinson has been awarded the Andre Simon Award and the Glenfiddich Award on three occasions.
Review
"How to make "outstanding dishes good enough for a restaurant but from the comfort of your own home". He makes the ordinary extraordinary with no need for a song and a dance." * The Telegraph * "Trends, for him, come and go, whereas a good pie, stew or roast is for life." * The Guardian * "No-nonsense is the key to The Good Cook. It returns the pie, the tart, the cutlet, the leftover, the pot roast and the toasted snack to the centre of the British eating experience" * The Independent * "The book is, in true Simon Hopkinson style, precise without ever being fussy." * Rachel Allen * "The Good Cook reminds me of a cashmere jumper. Its origins are humble, it feels ever so slightly decadent, but ultimately it is enormously comforting." * Caterer & Hotelkeeper *
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