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Simon Charles Hopkinson (born 5 June 1954) is an English food writer, critic and former chef. He published his first cookbook, Roast Chicken and Other Stories, in 1994.
Browse the BBC's archive of recipes by Simon Hopkinson.
In this episode, Simon shares his love for Italian risotto rice and parma ham. Award-winning food writer Simon Hopkinson shares his passion and expertise as he creates truly delicious meals...
- 29 min
- 220.3K
- KakaTonyLa
The Good Cook recipes - BBC Food. Award-winning food writer Simon Hopkinson shares his passion and expertise, drawing on his years of professional experience to create truly delicious meals....
- The French Menu Cookbook (1970) by Richard Olney
- Great Chefs of France
- An Omelette and A Glass of Wine (1984) by Elizabeth David
- Cooking in Ten Minutes (1930) by Edouard de Pomiane
- The Good Food Guide Dinner Party Book (1971) by The Consumers’ Association
- A Long and Messy Business (2018) by Rowley Leigh
- Traditional Puddings (1983) by Sara Paston-Williams
- You’Re All Invited (2012) by Margot Henderson
- Cuisine Gourmande (1978) by Michel Guérard
- Foods from The Far East (1990) by Bruce Cost
Make no mistake, this is a serious textbook. For those who wish to embrace the (perhaps lost) lore of fine French cooking, here is a revelation for the bold young cooks of today who are both bright and worth their salt. A precise description of how to achieve a clear broth or a discussion of the importance of a mirepoix, say, are here. Standout rec...
The day I bought this from Hatchards in Piccadilly, in 1978, I took it home and read it from cover to cover, in bed, without pause. Never before had a book been compiled so luxuriously, so informatively. Nor, notably, with such ravishing photography. I recently bought a copy for a young chef whom I admire. I hope he’ll have a sleepless night, too. ...
My fondness for this, of all Elizabeth’s books, may be biased by the beginning of a friendship with her that followed soon after its publication in 1984. However, I remain particularly devoted, as it’s a compil-ation of essays, previously unpublished work and pithy 1960s articles from The Spectator and Vogue, among others. It is unique. It’s also p...
In 1930, it was clear that Edouard de Pomiane knew more about ‘quick and easy recipes’ than anyone who might misuse that epithet today. Brief of description (present-day ‘fast’ cook’s recipes seem curiously wordy), intelligently precise and wonderfully witty. Although one must know how to cook, it remains an easy list. Elizabeth David was one of hi...
The first book of its kind (it was published in 1971) to offer its Guide readers an insight into the recipes of some of the most beloved restaurants in Britain. For me, as a boy-cook ready for all that could be thrown at him, it was a revelation. Elegantly presented and expertly edited. Occasional sketches, but not illustrated. A seminal collection...
I was introduced to Rowley Leigh by a fellow cook in 1983. Immediately, I knew that we would get on. We spoke the same language, with a deep love of food, a healthy greed and, significantly, we both treasured the joy of a timeless recipe. Possessed of a bright intellect, pitch-perfect prose and the occasional, self-deprecating aside, Rowley has com...
The book was published by the National Trust, as befits its properties’ wealth of mouth-watering tea rooms. Sara Paston-Williams’s list of favourite puddings – from nursery to regional British treasures – offers the historical and curious, as well as stimulating the greedy. It’s delightfully written, with both style and a keen knowledge. For the pe...
Margot Henderson (wife of Fergus) is unlike any other cook I have ever known. She’s an exceptionally gifted cook who just knows and, further, understands that it’s as important to know how to make a negroni (‘Listen for the negroni roar!’, page 261) as to simply roast a quail. Her book is not only useful, it’s a joy to read. Standout recipe Somethi...
Although Guérard’s first book, Cuisine Minceur (1976), made his name, it was his second, Cuisine Gourmande (1978), that excited us budding cooks at the time. The dishes were staggering in their originality: so new to us all, so clever, so expert. Nothing has come close, even to this day, to providing inspiration to a young cook so greedy for knowle...
In the early 1990s, I was introduced to Bruce Cost when staying with Ken Hom in San Francisco. Ken had suggested we go to eat at Bruce’s restaurant Monsoon. ‘Simon, I think you will like it,’ said Ken, his quiet voice, as ever, suggesting a touch more than that. It was a revelation, of course. A sharp shock of how East could, sublimely, combine wit...
- 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.
Jun 7, 2012 · Insanely Delicious Recipes From Simon Hopkinson. There are chefs who cook for notoriety, or for their own gratification, and there are those who cook for the pleasure of others. Those of the ...
