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    The Good Cook (BBC Books) (Hardback) By (author) Simon Hopkinson

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    DescriptionSimon 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 cookbook that you will cherish for life.


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    Title
    The Good Cook
    Authors and contributors
    By (author) Simon Hopkinson
    Physical properties
    Format: Hardback
    Number of pages: 320
    Width: 200 mm
    Height: 248 mm
    Thickness: 34 mm
    Weight: 1,200 g
    Language
    English
    ISBN
    ISBN 13: 9781849902281
    ISBN 10: 1849902283
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    BIC subject category V2: WBA
    Ingram Subject Code: CW
    Libri: ENGM3400, KOCH3003
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    BISAC V2.8: CKB101000, CKB000000
    BIC subject category V2: VBG
    Thema V1.0: WBA
    Illustrations note
    col. Illustrations
    Publisher
    Ebury Press
    Imprint name
    BBC BOOKS
    Publication date
    09 July 2012
    Publication City/Country
    London
    Author Information
    Born in Bury, Lancashire, Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing. As well as Roast Chicken and Other Stories and Second Helpings of Roast Chicken, his books include Gammon & Spinach, The Prawn Cocktail Years (written jointly with Lindsey Bareham), Week In, Week Out and The Vegetarian Option. His critically acclaimed cookery writing has won him the Andre Simon award, and the Glenfiddich Award three times. Simon's new tv series, Simon Hopkinson Cooks, will be broadcast on More 4 in Spring 2013.