Second Helpings of Roast Chicken

Second Helpings of Roast Chicken

Hardback

By (author) Simon Hopkinson, Illustrated by Flo Bayley

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  • Publisher: Hyperion
  • Format: Hardback | 283 pages
  • Dimensions: 157mm x 211mm x 25mm | 748g
  • Publication date: 7 October 2008
  • Publication City/Country: New York
  • ISBN 10: 1401323324
  • ISBN 13: 9781401323325
  • Illustrations note: colour line drawings
  • Sales rank: 143,515

Product description

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 SyrupPiedmontese Potato Gnocchi with Parmesan CreamThai Pork Rissoles with Sweet and Sour Dipping SauceCreamed Scampi with Saffron PilafAnd 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.

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Author information

Simon Hopkinson was born and raised in Lancashire. From his first restaurant job at age 17, La Normandie restaurant, where he worked under the tutelage of Yves Champeau, he then moved to London to set up Bibendum (right) in Kensington with Sir Terence Conran, which he left to pursue his food writing. He has written an award-winning column for The Independent since 1995. He lives in London.

Review quote

Praise for Roast Chicken and Other Stories: "Roast Chicken" is one of those rare cookbooks that, once opened, becomes indispensable. . . . This is simple cooking at its best." "Aleksandra Crapanzano, New York Times Magazine""