THE GOOD COOK
Simon Hopkinson loves food and he is aware of a way to cook it. the coolest cook dinner is the result of over forty years' enjoy and is primarily based on Simon's notion that an amazing cook loves ingesting as much as cooking.
How the elements you select and the manner you cook dinner them will turn an excellent recipe into a tremendous dish. that a reasonably-priced reduce of meat cooked with care can flavor as first-rate as a desire cut organized via detached hands.
structured around Simon's passion for excellent substances (Anchovy and Aubergine, Cheese and Wine, Smoked and Salted Fish, Ham, 1st Baron Beaverbrook and a bit Pig) and written with Simon's trademark perfectionism and precision, this is a ebook that you'll cherish for existence.
I enjoyed the television series. When reading the book, I hear his voice which makes it even more enjoyable. If your reading this, there's a good chance you're going to buy it anyway. Go on, do it!-Peter Tooth
OK - the basic facts first. It is a beautifully produced, solid, heavy book that feels good in the hand. 300plus pages, lots of illustrations, easy to use. Maybe too many illustrations and header pages and chapter breaks for my taste - a lot of space that could have been used for Hopkinson's writing is devoted to "design and presentation" - but that's a very personal view. The organisation is very much Hopkinson's and - given that it is produced to accompany a television series - structured - I guess - around that. It doesn't fit together entirely naturally when simply approached as a book. But this are all trivial quibbles. The recipes appear excellent, interesting, slightly different and well explained. He writes so well as anyone who had used one of his books before will know - the personal comments add to the simple recitation of recipes - and there are lots of useful hints and advice on technique etc along the way. There are recipes here that I have seen elsewhere but he has an individual take on them - and takes plenty of time to explain the processes - that makes them unique. The vegetable, the lamb, and the fish dishes are all outstanding - to read about anyway!-Will Andersen
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. Some of the greatest modern British Chefs and a couple of my Friends have worked under the guidance of Simon. Great chefs like Bruce Poole, Phil Howard & Tom Reins to name just a few. Simon has great understanding of 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 Simon's passion for good ingredients (Anchovy and Aubergine, Cheese and Wine, Smoked and Salted Fish, Ham, Bacon and A Little Pig) and written with Simon's trademark perfectionism and precision, this is a book that you will cherish for life.-Danny Marbella
DOWNLOAD COOKING EBOOK THE GOOD COOK by Simon Hopkinson | 160 Mb | Pages 320 | PDF | English
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