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About the book
  • Published: 1 July 2011
  • ISBN: 9781849902281
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 320
  • RRP: $55.00
Categories:

The Good Cook


Formats & editions


A new book to accompany Simon Hopkinson's first and long-awaited TV series

Simon Hopkinson loves food and he knows how to cook it. Simon Says is the result of over 40 years' experience and is Simon's treatise on good food. He will reveal the everyday ingredients he can't live without, the cheap cuts that produce the best results and he will also show you how to make the best of them in over 100 recipes.

Simon's genius lies in his understanding what makes a great dish. Why the wine you choose is more important than the chicken in a Coq au Vin. Why you should only use Spanish anchovies - except in Jansson's Temptation, when they should be Swedish. And why breast of lamb is such an underestimated treasure.

Structured around Simon's most prized 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 the book that all foodies will cherish for life.

  • Pub date: 1 July 2011
  • ISBN: 9781849902281
  • Imprint: BBC Books
  • Format: Hardback
  • Pages: 320
  • RRP: $55.00
Categories:

About the Author

Simon Hopkinson

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 his books include Gammon & Spinach (1998) and The Prawn Cocktail Years (1999) and he also writes a column in the Independent. His critically acclaimed cookery writing has won him the André Simon award, and the Glenfiddich Award three times.

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