Table Of ContentPraise for Roast Chicken and Other Stories
“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
DEDICATION
To my parents, and to the memory of Yves Champeau
C
ONTENTS
Title Page
Praise for Roast Chicken and Other Stories
Dedication
Introduction
ANCHOVY
Jeremiah Tower’s Montpellier butter
Old-fashioned egg sauce
Salade niçoise
Anchovy and onion tarts
ASPARAGUS
Asparagus soup
Délices d’Argenteuil
Grilled asparagus with Parmesan
BRAINS
Gratin of brains with sorrel
Cervelles au beurre noir
Salad of calves’ brains with sauce ravigote
Deep-fried calves’ brains with sauce gribiche
Sauté of calves’ brains with cilantro, chillies, ginger, and garlic
CÈPES
Cèpe tarts
Cèpe and potato broth
CHICKEN
Roast chicken
Grilled breast of chicken with Provençal vegetables and aïoli
Poulet poché à la crème with crêpes Parmentier
Poulet sauté au vinaigre
CHOCOLATE
Chocolate tart
Saint-Émilion au chocolat
Milk chocolate malt ice cream
Chocolate pithiviers
Chocolate bavarois
Petit pot au chocolat
CILANTRO
Green paste
Salsa
Oriental salad
Dipping sauce
Cilantro and coconut soup
COD
Le grand aïoli
Poached cod with lentils and salsa verde
Deep-fried cod
Poached cod with pickled vegetable relish
Brandade de morue
CRAB
Crab vinaigrette with herbs
Crab tart
CREAM
Crème Chantilly
Fruit fool
Francis Coulson’s strawberry pots de crème
Crème brûlée
Rice pudding
Caramel ice cream
Vanilla ice cream
CUSTARD
Lemon surprise pudding
Bread and butter pudding
Crème renversée à l’orange
Custard sauce
Crema Catalana
Passion fruit bavarois
Orange mousse
EGGPLANT
Grilled eggplant with a dressing of olive oil, garlic, and basil
Spiced eggplant salad
Creamed eggplant
Eggplant baked with herbs and cream
Grilled eggplant with pesto
Vinegared eggplant with chilli and spring onion
Grilled eggplant with sesame
EGGS
Piperade
Oeufs en meurette
Salade frisée aux lardons
Eggs Florentine
Lacy’s oeufs en cocotte
ENDIVE
Braised endives
Endives an gratin
Creamed endives
Pickled endives
GARLIC
Baked new garlic with creamed goat’s cheese
Deep-fried garlic
Garlic purée and garlic sauce
Snail butter
Garlic and sorrel soup with Parmesan croûtons
GROUSE
Roast grouse with bread sauce and game crumbs
Grouse soup
HAKE
Warm hake with thinned mayonnaise and capers
Fillet of hake with herb crust
Basque Chiorro
KIDNEYS
Roasted lambs’ kidneys with cabbage and mustard dressing
Grilled veal kidneys with rosemary and anchovy butter
Sauté of veal kidneys with shallots, sage, and beurre noisette
LAMB
Breast of lamb Ste-Ménéhould
Roast leg of lamb with anchovy, garlic, and rosemary
Marinated and grilled lamb cutlets with hummus, olive oil, and cilantro
Roast best end of lamb with eggplant and basil cream sauce
LEEKS
Leeks vinaigrette
Leek tart
Leeks with cream and mint
Vichyssoise
LIVER
Calves’ liver Venetian style
Richard Olney’s terrine of poultry livers
Duck livers, crêpes Parmentier, and onion marmalade
OLIVE OIL
Olive oil mashed potatoes
Sauce vièrge
Vinaigrette
ONIONS
Roast onions
Grilled red onion relish
Onion tart
Creamed onions with rosemary
Onion soup
PARMESAN
Parmesan fritters
Crisp Parmesan crackers
PARSLEY
Potato purée with parsley
Gay Bilson’s parsley salad
Parsley soup
PEPPERS
Piedmontese peppers
Pimiento salsa
Roulade of peppers and eggplant
Rowley’s vinaigrette of red peppers and anchovy
Red pepper tart
Gazpacho
Chilled pimiento soup with basil
PORK PIECES AND BACON BITS
A sauce to serve with boiled ham
Prosciutto with warm wilted greens
Old-fashioned pork terrine
Slow-braised belly pork with soy, ginger, and garlic
Petit salé aux lentilles
POTATOES
Roast potatoes with olive oil, rosemary, and garlic
Potato cakes
French fries
Potato salad
Potato, tomato, and basil soup
RABBIT
Braised rabbit with white wine, shallots, rosemary, and cream
Description:"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 coo
