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.
Don’t overlook fruit brandies
These extraordinarily subtle sips are worth exploring.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems