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    The Bibendum Cookbook (Hardback) By (author) Terence Conran, By (author) Simon Hopkinson, By (author) Matthew Harris

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    DescriptionHoused in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favourite Bibendum Classics, still on the menu today, including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.


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  • Full bibliographic data for The Bibendum Cookbook

    Title
    The Bibendum Cookbook
    Authors and contributors
    By (author) Terence Conran, By (author) Simon Hopkinson, By (author) Matthew Harris
    Physical properties
    Format: Hardback
    Number of pages: 224
    Width: 202 mm
    Height: 261 mm
    Thickness: 29 mm
    Weight: 1,112 g
    Language
    English
    ISBN
    ISBN 13: 9781840915051
    ISBN 10: 1840915056
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BISAC Merchandising Theme: ET030
    Ingram Theme: CULT/BRITIS
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    Abridged Dewey: 641
    LC classification: TX
    BISAC V2.8: CKB077000
    B&T Approval Code: A97406000
    DC22: 641
    BISAC V2.8: CKB000000, CKB011000
    DC22: 641.509421
    Thema V1.0: WBA, WBN
    Illustrations note
    100 colour photographs
    Publisher
    Octopus Publishing Group
    Imprint name
    Conran Octopus Ltd
    Publication date
    04 November 2008
    Publication City/Country
    London
    Author Information
    Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his acclaimed restaurants: Almeida, Bibendum, Bluebird, Coq d'Argent, Floridita, Orrery, Quaglino's, Sartoria, Zinc Bar & Grill and the 'Gastrodrome' at Tower Bridge that encompasses Le Pont de la Tour, Cantina del Ponte, Butlers Wharf Chop House and Blue Print Cafe. Simon is one of Britain's most highly regarded food writers. His regular and much-loved column in the Independent won him the Glenfiddich Award for Cookery Writing no less than three times and Roast Chicken and Other Stories won both the Andre Simon and Glenfiddich Awards. It has also recently been voted 'the most useful cookbook' by a panel of chefs. In 1995 Matthew started working with Simon Hopkinson at Hilaire Restaurant in Old Brompton Road, London and left with him to open Bibendum in 1987 where he became Head Chef in 1995. Matthew has continued to lead the critically acclaimed restaurant to this day.
    Table of contents
    10 BIBENDUM CLASSICS BY SIMON HOPKINSON PIEDMONTESE PEPPERS CRAB VINAIGRETTE WITH HERBS ESCARGOTS A LA BOURGUIGNONNE ONION TART ROAST POULET DE BRESSE WITH TARRAGON FILLET STEAK AU POIVRE FISH AND CHIPS SAFFRON MASHED POTATOES CARAMEL ICE CREAM CHOCOLATE PITHIVIERS SPRING JAMBON PERSILLE SAUCE GRIBICHE DEVILLED LAMBS KIDNEY ON TOAST MARINATED SEABASS WITH FENNEL BLOOD ORANGES AND GREEN PEPPERCORNS ASPARAGUS WITH MORELS AND POACHED EGG SAUTE RABBIT WITH YOUNG GARLIC AND BASIL ROAST BEST END OF LAMB WITH PITHIVIER SAVOYARDE GRILLED VEAL CHOP WITH ANCHOVY AND ROSEMARY BUTTER ROAST QUAILS WITH WHITE WINE AND SAGE CHAMPAGNE AND BLOOD ORANGE JELLY WITH BUTTER CAKE ICED ZABAGLIONE PARFAIT PASSION FRUIT TART RUM BABA WITH PINEAPPLE IN KIRSCH SUMMER TARTARE OF SALMON SPICED ARTICHOKE SALAD CEVICHE OF OYSTERS WITH CUCUMBER AND DILL GRILLED CHICKEN LIVERS WITH PARSLEY SALAD AND GARLIC DRESSING BREAST OF CHICKEN WITH PROSCIUTTO AND HERBS, CRUSHED JERSEY ROYALS ROAST PIGEON WITH BRAISED LITTLE GEMS, PEAS AND MINT BOILED LOBSTER WITH BROAD BEAN PUREE, LEMON AND CAPER VINAIGRETTE FILLET OF WILD SALMON WITH SAUCE VIERGE STRAWBERRY CHEESECAKE GOOSEBERRY AND ELDERFLOWER FOOL WATERMELON AND MINT GRANITA ROAST PEACHES WITH RICOTTA, ALMONDS AND PORT AUTUMN JERUSALEM ARTICHOKE SOUP WITH CEPES STROZZAPRETI WITH TOMATO SAUCE AND SAGE MUSSELS IN GEWURZTRAMINER AND CHIVES WITH CREAM SMOKED CODS ROE WITH DEVILLED EGG MOUSSE AND PICKLED CUCUMBER ROAST MALLARD WITH SPICED QUINCE FILLET OF HAKE WITH ANCHOIADE CRUST, BEURRE BLANC AND CHIVES ROAST GROUSE AND BREAD SAUCE CALVES SWEETBREADS WITH PARSNIP PUREE AND SAUCE CHARCUTIERE CREME RENVERSEE AUX RAISINS BLACKCURRANT POACHED PEAR WITH CHAMPAGNE SABAYON AND MADELEINES CARAMELISED ORANGE RICE PUDDING SUSSEX POND PUDDING WINTER DUCK TERRINE CURED HERRINGS IN BEETROOT AND HORSERADISH WITH POTATO SALAD SOUPE DE POISSON, ROUILLE CRAB AND SAFFRON TART SMOKED HADDOCK FISHCAKES WITH SAUCE MESSINE ROAST PHEASANT WITH GLAZED APPLES, CHESTNUTS AND CALVADOS SAUCE LOIN OF VENISON WITH JUNIPER, ONION COMPOTE AND POMMES ANNA SLOW COOKED PORK BELLY WITH CHORIZO AND SHERRY ORANGE PANACOTTA WITH RHUBARB COMPOTE BAKED APPLE WITH CARAMEL SAUCE AND VANILLA ICE CREAM TARTE VAUDOISE A LA CREME MARBLED CHOCOLATE MOUSSE CAKE WITH AMARETTO ANGLAISE