by Simon Hopkinson

How does Simon Hopkinson define a truly great cookbook? To him the most important thing is that the author has to need to cook, and must have passion. And indeed, passion and a lifetime of expertise is what make this book tick. Making a long overdue debut beyond the UK, this is a stroll through 40 of Simon Hopkinson's favorite ingredients, from anchovy and asparagus to lamb and leeks to tripe and veal, with a charming introduction to each that??'s rich with anecdotes from Hopkinson??'s impressive career and cameo appearances from his favorite chefs and food writers.& nbsp; The recipes are robust and flavorful, using simple techniques and clean flavors to truly let the ingredients shine. He draws from British and classic French cooking, with side trips to Spain and Italy, Australia and South-East Asia. The recipes are accompanied by watercolor illustrations. Roast Chicken is written with clarity and a sense of purpose???the desire to please rather than simply impress. The book is an entertaining taste of the knowledge Hopkinson gathered during his many years as a professional chef, but what makes it truly exceptional is his sensibility; he has a clear and unpretentious vision about what is and what is not good to eat. Recipes include: Eggs Florentine, Baked New Garlic with Creamed Goat??'s Cheese, Onion Soup, Potato Salad, Steak Au Poivre, Roast Chicken (of course), Vanilla ice cream, and many more.

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