Background
Hopkinson was born on June 5, 1954 in Bury, Lancashire, United Kingdom. He is the son of a dentist and a teacher, who taught art at Bury Grammar School.
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(A delicious new cookery book from one of our finest food ...)
A delicious new cookery book from one of our finest food writers with gloriously pretty colour illustrations by Flo Bayley. Simon Hopkinson's first book. Roast Chicken and Other Stories, was both hugely successful and highly acclaimed, winning both the Andre Simon and the Glenfiddich Awards. In Roast Chicken, he returns to that winning formula of chapters based round key ingredients and gives recipes for utterly delicious dishes using them. So, we have a chapter on apples with a perfect applie pie, a chapter on curry with Constance Spry's original Coronation chicken and a chapter on duck with Braised duck with olives and classic Roast duck and apple sauce. Here, too, you will find Pear and ginger sponge, 'a good' Waldorf salad, 'a nice' Chicken casserole, Armenian lamb pilaff, Linguine with browned garlic, chillies and pine kernels, Grilled whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary. Roast Chicken is quintessential Simon Hopkinson; practical recipes for food you want to eat, whether it's a quick everyday supper dish or something for a more leisurely weekend meal.
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("Good cooking depends on two things: common sense and goo...)
"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
http://www.amazon.com/gp/product/1401308627/?tag=2022091-20
("Good cooking depends on two things: common sense and goo...)
"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 Andre 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 Time"s "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 utter
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Hopkinson was born on June 5, 1954 in Bury, Lancashire, United Kingdom. He is the son of a dentist and a teacher, who taught art at Bury Grammar School.
Hopkinson attended St John's College School in Cambridge. At the age of thirteen, he moved to Trent College.
Hopkinson started his career at the age of 17 in the kitchens of Le Normandie in Birtle, near Bury, Lancashire, under the supervision of Yves Champeau. Following on from this, in 1978 he became the youngest chef to acquire an Egon Ronay Guide star with his restaurant the Shed in Dinas in Pembrokeshire, West Wales.
He spent the next two and a half years as an Egon Ronay inspector. He returned to London, and, after a three-year stint as a private chef, he was installed at Hilaire, which opened in Old Brompton Road in 1983.
A friendship with the Conrans led to the establishment of in 1987, where he worked as chef and joint proprietor with Sir Terence Conran and the late Lord Paul Hamlyn. was created out of the abandoned Michelin House on Fulham Road, which served as Michelin"s United Kingdom headquarters from 1911 to 1985.
Inside the restaurant, Hopkinson continued his philosophy of well-judged simple cooking which he garnered from his influences Richard Olney, Jane Grigson and Elizabeth David. He also began a cookery column in The Independent and in 1994 his first book, Roast Chicken and Other Stories (co-authored with Lindsey Bareham), was published. In 2005, it was voted "Most Useful Cookbook of All Time" by Waitrose Food Illustrated magazine.
Also in 1994, Hopkinson suffered what he termed a "mini-breakdown" during restaurant service one evening. He left early in 1995 to devote his time to cookery writing. He was replaced as head chef by Matthew Harris.
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("Good cooking depends on two things: common sense and goo...)
("Good cooking depends on two things: common sense and goo...)
