Simon Hopkinson loves food and he knows how to cook it. The Good Cook is the result of over 40 years’ experience and is based on Hopkinson’s belief that a good cook loves eating as much as cooking.
How the ingredients you choose and the way you cook them will turn a good recipe into a great dish. That a cheap cut of meat cooked with care can taste as nice as a choice cut prepared by indifferent hands.
Structured around Hopkinson’s passion for good ingredients (Anchovy and Aubergine, Cheese and Wine, Smoked and Salted Fish, Ham, Bacon, and A Little Pig) and written with his trademark perfectionism and precision, this is a book that you will cherish for life.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite