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Roast Chicken and Other Stories (Anglais) Relié – 4 septembre 2007


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Descriptions du produit

Revue de presse

"A brilliant book: straightforward, readable and full of good things" (Rachel Cooke, Observer)

"The most useful cookbook of all time" (Waitrose Food Illustrated)

"Retro, yet somehow timeless, it is a delightful, engaging read" (Telegraph Weekend)

"Clear, unpretentious vision...Hopkinson is the best" (Daily Telegraph)

"Brilliant, easy to use, always entertaining" (Daily Mirror) --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

Présentation de l'éditeur

"Good cooking depends on two things: common sense and good taste."

In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes.

In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it!

Irresistible recipes in this book include:
- Eggs Florentine
- Chocolate Tart
- Poached Salmon with Beurre Blanc
- And, of course, the book's namesake recipe, Roast Chicken

Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.

Praise:

"The most useful cookbook of all time" --Waitrose Food Illustrated

"This man is the best cook in Britain!" --Telegraph UK

"Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country's [UK's] most useful cookbook of all time by a panel of 40 experts." --R.W. Apple Jr., The New York Times

"The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table." --Nigella Lawson

"This very personal collection of recipes lets you cook in someone else's shoes--some well-worn chef shoes at that--which lets you get to know someone while putting some great food on your table. With Roast Chicken and Other Stories you'll end up with a host of delectable dishes that happen to be utterly doable, even if Simon Hopkinson is one of Britain's great chefs. I love this collection, both the recipes and the stories!" --Deborah Madison

"Simon Hopkinson's recipes have been voted the best ever." --Daily Telegraph

"Called 'the most useful cookbook of all time,' Roast Chicken and Other Stories is actually better than that: it is also informative, intelligent, funny, and a pure delight to read and to cook from." --Jeremiah Tower


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Détails sur le produit

  • Relié: 240 pages
  • Editeur : Hachette Books (4 septembre 2007)
  • Langue : Anglais
  • ISBN-10: 1401308627
  • ISBN-13: 978-1401308629
  • Dimensions du produit: 15,9 x 2,2 x 21,6 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 105.757 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires client les plus utiles

1 internautes sur 1 ont trouvé ce commentaire utile  Par A415 le 26 juin 2013
Format: Relié Achat vérifié
As promised this is an excellent cookbook and very well produced. But there is one problem, the version that you can look at on the Amazon web site is the European edition; however, the one that you buy is the American edition with all the delights of the American weights and measures like “cups” of butter and no conversion table. So you have to edit all the recipes before they can be used.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 33 commentaires
56 internautes sur 56 ont trouvé ce commentaire utile 
Simon Hopkinson & Lindsey Bareham's Little Masterpiece 18 janvier 2000
Par Un client - Publié sur Amazon.com
Format: Relié
This award winning book is wonderful. It is full of stories about food, with short fanfares for some of their favorite cookery writers, restauranteurs, and chefs. But best of all are the recipes; every one that I have tried has been scrumptious, and I look forward to trying more.
The book is arranged as chapters with titles such as: 'Anchovies', 'Garlic','Saffron', 'Chicken', 'Scallops','Endive', 'Chocolate', ..... Each chapter starts with a description or story about the subject followed by 3 or 4 recipes.
Simon Hopkinson writes a weekly food column in the UK newspaper, The Independant, and has worked as a chef in both the UK and France. His column is always fun to read, just like this book...... and you get the idea that Simon Hopkinson knows what it is like buying food at the local supermarket with the rest of us mortals! The recipes are accessible and 'doable' and the results are dishes that are classy and very satisfying.
If you like Alice Waters' Chez Panisse Cookery books, or Elizabeth David's Cookery Books, you'll probably like this book too. You may also want to look out for their book called 'The Prawn Cocktail Years', which is also very good.
89 internautes sur 94 ont trouvé ce commentaire utile 
The "most useful" cookbook is also fun to read 5 septembre 2007
Par Jesse Kornbluth - Publié sur Amazon.com
Format: Relié
"The most useful cookbook of all time." That's what Britain's Waitrose Food Illustrated magazine said in 2005 about "Roast Chicken and Other Stories" after surveying English food writers, restaurateurs and chefs.

Simon Hopkinson's triumph was something of a surprise. His book was thin: just 148 recipes. There wasn't a single photograph of food in the book. And when it was first published in England in 1993, it hadn't been a huge seller.

The award changed all that so dramatically that "Roast Chicken" started outselling "Harry Potter and the Half-Blood Prince" on Amazon.com's English site. Now, fourteen years after Brits started cooking from it, "Roast Chicken" has finally been published in the United States. Talk about delayed gratification!

Why is this book so esteemed?

Hopkinson thinks he has a clue: "Without blowing my trumpet, I always knew it was a good book because it had nice things in it which you couldn't help but want to eat. And as long as the recipes work, I knew it would be a useful book to have."

Your detective work need go no further than the clues in his response. "Nice things...you want to eat" --- that means simple, familiar food, food that smells as good as it tastes. And "the recipes work" is a bottom-line explanation that, yes, if you follow directions, you can actually make these dishes more or less as well as Hopkinson.

Still, "useful" needs a bit of explanation --- it means of use to the English. For that reason, there are many, many recipes in these pages that will have doubtful appeal to American cooks and eaters. Five recipes for...brains. Another five for...cod. Grouse. Hake. Kidneys. Rabbit. Haddock. Sweetbreads. Tripe.

What's left? Start with Hopkinson's amusing, contrarian and extremely helpful meditations on food that launch each section.

Like this: "Anchovies are best by far when accompanying meaty things."

Or this: "Tuna is redundant in a salade Nicoise...I don't think cooked tuna is anything to write home about."

Or this: "The more boiling water you can have around a green vegetable, the greener the vegetable will stay."

Or this: "When it comes to using tomatoes in sauces and stews, the canned Italian ones will do a much better job than most of the fresh varieties that are available to us."

And then there's the prose that, simply, sings. Here is Hopkinson's way of encouraging you to add potato cakes to your repertoire: "My mother makes really good potato cakes. They are sort of misshapen, soft, gooey, and floury. They are at their best eaten on a Sunday afternoon, melting in front of the fire in their pool of butter. It should be winter, about 5 PM, dark outside, and a Marx Brothers film has just finished on the television." Makes me want to gather that recipe's five ingredients --- okay, so one of them is about eight tablespoons of butter --- and get cooking.

Finally, there are the recipes that look, as the Brits say, brilliant: Asparagus soup, vichyssoise, roast chicken from Chez L'Ami Louis, chicken sauteed in vinegar, provencal scallops, steak au poivre (with "two good slugs" of Cognac), olive oil mashed potatoes, and lemon surprise pudding.

For once, literally following orders is nothing but smart.
26 internautes sur 26 ont trouvé ce commentaire utile 
Wonderful ! 16 février 2006
Par M. K. Foley - Publié sur Amazon.com
Format: Broché Achat vérifié
I happened to stumble on a description of this book somewhere and read it was recently reprinted and was rated the most popular cook book in England. I can see why it's so popular. A pleasure to read, not just for the recipes, which are a mixture of western European classics, English 'comfort foods' and a few more contemporary recipes from the 70's era. It's the stories in this book that make it so endearing. This book is an obvious labor of love.

I like that the author chose to share his favorite foods with us. In my opinion the best part of this cook book is the stories he tells about each recipe, how he discovered it and his experiences in the pleasures of enjoying a well made meal. This is not a book meant to impress, it's a sharing of the joys of cooking and eating from the author's heart.

A few of his recipes will seem very foreign to the American palate and some of his cooking directions may take a bit of getting used to for the less experienced American cook. In some cases he gives very clear directions and in other cases he assumes you know what you're doing and the directions are more sparse. Still, don't be intimidated by my description here. This is worth having in your kitchen.

All in all, a pure delight.
45 internautes sur 49 ont trouvé ce commentaire utile 
most useful cookbook?? 26 décembre 2007
Par Rita Felski - Publié sur Amazon.com
Format: Relié Achat vérifié
I bought this book largely because of the extensive hype it received in the New York Times. Now it's arrived, I'm disappointed. The book is organized around specific ingredients; once I take out those I can't face the thought of eating (brains, rabbit, liver, kidneys, sweetbreads, tripe) and those I'll never find (squab, smoked haddock, hake, cepes, grouse), there's not much of the book left. There are not very many recipes and quite a few of them cover familiar ground--olive oil mashed potatoes, lemon surprise pudding, roast leg of lamb, etc. I'm sure I'll find a few good ideas in here, but calling this "the most useful cookbook of all time" is a real stretch.
12 internautes sur 12 ont trouvé ce commentaire utile 
A celebration of simple home cooking 9 mai 2008
Par Lynda Lippin - Publié sur Amazon.com
Format: Relié
Simon Hopkinson is a venerable English chef and newspaper columnist who enjoys pushing for simple, home-y food. This cookbook, originally published in London in 1994, is a small but useful collection of Hopkinson's favorite recipes, along with personal stories and asides to accompany each one.

My husband is a retired chef and his most basic meals are my favorites. Not that I don't love the rolled and stuffed game hens or the complex patés, but nothing compares to his beef lentil soup and his roast chicken with garlic buttermilk mashed potatoes.

In Roast Chicken and Other Stories we find a celebration of simple home cooking. There's plenty of butter, cream, and other "no-no's" to be found, but very little processed pre-cooked and microwaved food. This book celebrates fresh food, be it potatoes, chicken, or calves brains. It is simply organized around Hopkinson's favorite ingredients, and while many of them are not appetizing to an American taste (i.e., kidneys, tripe, sweetbreads) there is enough that is universal enough to suit us all.

Hopkinson writes in a very conversational style with many cooking tips in the prose and not in the recipes, so it is important that you read the entire book and then bookmark the recipes you like. For example, he tells us that boiling is better than steaming for vegetables to maintain color and texture (just don't overdo it) and that canned Italian tomatoes will work better in most stews and sauces than fresh Western tomatoes.

My favorite recipes? The Eggs Florentine, the Chocolate Tart, and the ubiquitous Roast Chicken. But again, don't just buy Roast Chicken and Other Stories for the recipes - but for the prose. Witty, warm, and interesting tales will make you feel like you are in the kitchen with a good friend who also happens to be great cook, and who doesn't like that?
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