Simon Hopkinson Knihy

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 Simon's belief that a good cook loves eating as much as cooking. That a cheap cut of meat cooked with care can taste as nice as a choice cut prepared by indifferent hands.

Simon is a man who has dedicated his life to searching out the very best recipes. For Simon, cooking is about care, precision and love, and combining his professional skills with his understanding of home cooking, once again, he has created delicious recipes you will enjoy making - and eating.

Classic recipes from a masterful cook, that just happen to be vegetarian. Welcome to the vegetarian option.

Das ideologiefreie Gemüsekochbuch: Es gibt VEGETARIER, und es gibt Vegetarier. Die einen achten penibel genau auf die fleischlose Ernährung, die anderen möchten einfach nur nicht täglich Fleisch auf dem Teller haben. Zum letzten Menschenschlag gehört seit einigen Jahren auch Simon Hopkinson. Aus der Not heraus bereitet er an einem Sonntag, der Kühlschrank schenkt ihm nur Zucchini und Stangenbohnen, ein reines Gemüsegericht zu – und ist begeistert von dem schnell gezauberten Gericht. Warum also nicht mal ohne Fleisch? Simon Hopkinson steht für die reine, einfache Küche, nach dem Motto: Kochen Sie nur, was Sie selbst gern essen würden! Besonders die Sterneküche folgt diesem einfachen Rezept heutzutage kaum noch: Hier ein geschichtetes Karotten-Zitronengras-Gelee, dort ein mit drei Tupfern versehenes Hummer-Limetten-Espuma. Ramsay & Co. sind laut Hopkinson einer Tat schuldig: Sie lieben das Essen zu wenig und sich selbst zu sehr. Also, gönnen Sie sich Erbsen und Bohnen, Fenchel und Sellerie oder Zucchini und Kürbis in ganz neuen aber einfach nachzukochenden Kombinationen.

Taking you from the market place to the plate, the Conran Cookbook encompasses everything the home cook needs to know from the essential knowledge necessary to choose and prepare over 1000 ingredients, to equipping the kitchen, planning successful menus and cooking over 450 delicious meals. The best cooking depends on a sound knowledge of the raw materials, and the first half of the book is packed with meticulously researched and illustrated information about buying and preparing the vast range of ingredients available today. The second half of the book features over 450 fail-safe recipes that represent the essence of home cooking. These include old favorites such as steak and kidney pudding, salade nicoise and sherry trifle, along with those at the cutting edge of contemporary taste such as hot and sour shellfish broth and coconut and mandarin ice-cream. Finally, a comprehensive glossary of key terms and techniques provides valuable back-up knowledge, combining to make this the essential cookbook.

There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry's original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce.

In this book Simon Hopkinson offers advice on food quality, variety and good cooking principles, together with a selection of his recipes. It is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills.