"A new book to accompany Simon Hopkinson's first and long-awaited TV series"
"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 and Second Helpings of Roast Chicken, his books include Gammon & Spinach, The Prawn Cocktail Years (written jointly with Lindsey Bareham), Week In, Week Out and The Vegetarian Option. His critically acclaimed cookery writing has won him the Andre Simon award, and the Glenfiddich Award three times."
How to make "outstanding dishes good enough for a restaurant but
from the comfort of your own home". He makes the ordinary
extraordinary with no need for a song and a dance. * The Telegraph
Trends, for him, come and go, whereas a good pie, stew or roast is for life. * The Guardian *
No-nonsense is the key to The Good Cook. It returns the pie, the tart, the cutlet, the leftover, the pot roast and the toasted snack to the centre of the British eating experience * The Independent *
The book is, in true Simon Hopkinson style, precise without ever being fussy. * Rachel Allen *
The Good Cook reminds me of a cashmere jumper. Its origins are humble, it feels ever so slightly decadent, but ultimately it is enormously comforting. * Caterer & Hotelkeeper *