Roast Chicken and Other Stories

Now available in paperbook format, Roast Chicken and Other Stories is the winner of the prestigious Andre Simon Food Book of the Year award 1994, Glenfiddich award 1995 and the Waitrose Food Illustrated award in 2005'There's not a recipe here I don't want to eat immediately.' - Nigella LawsonRoast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.

“"...If you love to cook, this will become a sauce-splattered favourite - and it contains the recipes for the finest, simplest chocolate tart known to man." - Waitrose Food Illustrated”

A brilliant book: straightforward, readable and full of good things Rachel Cooke, Observer
The most useful cookbook of all time Waitrose Food Illustrated
Retro, yet somehow timeless, it is a delightful, engaging read Telegraph Weekend
Clear, unpretentious vision...Hopkinson is the best Daily Telegraph
Brilliant, easy to use, always entertaining Daily Mirror

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 (1998) and The Prawn Cocktail Years (1999) and he also writes a column in the Independent. His critically acclaimed cookery writing has won him the Andre Simon award, and the Glenfiddich Award three times.

Simon Hopkinson is not just one of Britain's top chefs, he is also a superb natural cook. Roast Chicken and Other Stories takes Simon's favourite ingredients as its starting point - forty of them, from anchovy and asparagus through lamb and leeks to tripe and veal. Many of the recipes are drawn from classic French and British cooking, but ideas from elsewhere (notably South East Asia, the United States, Spain, Italy and Australia) are also incorporated. With recipes such as Grilled Aubergine with Pesto or Sesame, Poached Cod and, of course, Roast Chicken, his food is always honest and inviting, designed to please rather than simply impress. Winner of both the1994 Andr Simon and 1995 Glenfiddich awards, this acclaimed book will inspire anyone who delights in getting the nest out of good ingredients and who enjoys sharing the ideas of a truly creative cook.

German description: Die Texte des ausserordentlich erfolgreichen Theatersystems des spanischen Barock basieren auf einigen wenigen Grundschemata (comedia, auto sacramental, Zwischenspiele), die von Lope de Vega (1562-1635) und seinen unmittelbaren Schulern aufgrund von Vorlaufertexten standardisiert und ausdifferenziert wurden. Im vorliegenden Sammelband wird in 31 Einzelstudien international ausgewiesener Spezialisten aufgezeigt, wie dieses System seit den 30er Jahren des 17. Jahrhunderts in thematischer und formaler Hinsicht von Pedro Calderon de la Barca (1600-1681), dem bedeutendsten Dramatiker des Siglo de Oro, und seiner Schule variiert und weiterentwickelt wurde. Dabei wird zum einen der Nachdruck auf einzelne Autoren (insbesondere Fernando de Zarate, Juan de Matos Fragoso, Juan de Zabaleta, Agustin Moreto, Sor Juana Ines de la Cruz und Francisco Bances Candamo) und Genera (Varietaten der profanen und religiosen comedia, Formen des auto sacramental, Fragen der Tragodie, Hof- und Musiktheater) gelegt. Zum anderen werden auch die Umformungsprozessen untersucht, denen dieses Theatersystem bei seiner Rezeption im Italien des 18. Jahrhunderts (Pietro Monti, Carlo Gozzi) unterworfen wird. In privilegierter Weise werden Calderons Standhafter Prinz (1636) und die herausragende Rolle behandelt, die den Inszenierungen dieses Stucks fur die Ausbildung der revolutionaren Theaterkonzeption des polnischen Regisseurs Jerzy Grotowski (1933-1999) zukommt. Am Schluss des Bandes steht ein Podiumsgesprach zur 40-jahrigen Geschichte der 1969 von Alexander Parker und Hans Flasche begrundeten Coloquios Anglogermanos sobre Calderon.

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