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Week in Week Out
by: Simon Hopkinson

List Price: £20.00

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Used Price: £6.00
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Availability: Usually dispatched within 24 hours Binding: Hardcover
EAN: 9781844005024
Format: Illustrated
ISBN: 184400502X
Label: Quadrille Publishing Ltd
Manufacturer: Quadrille Publishing Ltd
Number Of Pages: 256
Publication Date: September 21, 2007
Publisher: Quadrille Publishing Ltd
Release Date: September 21, 2007
Studio: Quadrille Publishing Ltd
Sales Rank: 15312

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Editorial Review:

Synopsis:
Taken from his much-loved columns in "The Independent", "Week In Week Out" brings together 52 stories about ingredients with their associated recipes. Each week Simon focuses on a particular seasonal ingredient, such as scallops, or a particularly apposite dish, such as Wintery Citrus Puddings or a favourite foodie topic such as the best dishes eaten on a recent trip to Paris. The recipes all take their lead from the time of year, and use the very best in-season ingredients. Simon Hopkinson's enthusiasm for robust, flavoursome and homely cooking and quality ingredients is infectious; his writing is warm and witty and his ethos - 'cook for pleasure rather than slavishness towards fashion' permeates the book. It is a book written to be used and used regularly in a working kitchen.

About the Author:
Simon Hopkinson s first book Roast Chicken and Other Stories was recently voted the Most Useful Cookery Book of All Time in a survey of food writers, chefs and restaurateurs in Waitrose Food Illustrated magazine. In 1978 he became the youngest chef to win an Egon Ronay star before moving to Hilaire on Old Brompton Road in London in 1983. His friendship with one particular customer, Terence Conran, finally led to the opening of Bibendum in 1987 where he worked as a chef until 1995 when he retired to concentrate on writing. His other books include Roast Chicken Second Helpings, Gammon and Spinach, The Conran Cookbook and The Prawn Cocktail Years.

Customer Reviews

Average Rating: out of 5 stars

Rating:

- Offally grumpy
I too, was misled by the title into thinking this would be everyday recipes, arranged by the seasons, but it turns out that 'Week in, week out' refers not to the cooking but to the writing of his weekly column in the Independent. Although there are 52 columns there are no headings and no very discernible order (starts with New Year, Christmas still being mentioned on p.67) so you can't easily find a recipe suitable for a particular time of year.

Although some of the recipes are very good, and the methods given are very thorough, this was spoilt for me as an enjoyable read by the sheer tetchiness of the author's tone. As the favourable review by Henrietta Green notes, he is 'dismissive of modern food fads'. Well, he seems to be ... Read More:

Rating:

- week in week out,,simon hopkinson.
im sorry to say i was very disappointed with this book,with a title like week in week out i was expecting a recipe book filled with slightly more basic recipes but found things like smoked eel!boiled salted ox tongue,roasted quails,braised pheasant,duck pilaf,chilli crab salad,poached lamb tongue and the photos were very old fashioned very 80's.i dont often find a cook book that i find uninspiring but this really left me cold.i really didnt find one recipe that i thought sounded nice.

Rating:

- Simon Hopkinson - one-time chef appeals equally to professional and home cooks.
His new book, Week In Week Out is a collection of 52 `seasonal stories'. It kicks off in winter with such dishes as Devilled Whitebait and Grilled Veal Kidneys with Creamed Onions and Sage. Spring offers Tomatoes stuffed with Crab & Basil, Summer makes the most of Broad Beans with Cream & Mint while for autumn he suggests Scallops with Verjuice & Chives. These recipes echo Simon's philosophy of `cooking for pleasure, rather than slavishness towards fashion'.

This book is not just for the complicated. Check out what he says about something as simple and foolproof as boiling new potatoes. Apparently it's just not good enough to plop them into boiling water, skin intact, as I always do. Oh no, you should take the trouble ... Read More:

Rating:

- Good but not great
Simon Hopkinson;s books are fun and well-written, and this book is no exception. Recommended: a good Christmas purchase.

I did however buy, at the same time, Martin Lampen's debut book SAUSAGE IN A BASKET, published at exactly the same time as Simon's. This is a hilarious skewering of the ways food is served up to us in Britain, with all the attendant marketing gimmicks which the hapless British public seem to fall for time and again. Undoubtedly one of the laugh-out-loud funniest books about food I've ever read, and I strongly recommend it. A nice counterpoint to Simon's book (one I suspect Simon himself would enjoy), if you're in the market for two books. And it proves the essential fact that it is not only celebrity chefs who have ... Read More:

Rating:

- Simon does it again!
There are some things you wait for with childlike excitement and once I'd heard Simon had this book in the offing I couldn't wait. I even pre-ordered.

Straight from it's Amazon packaging into the kitchen. The oil-slicked Caponata and the heady Tiramasu proved once again that from book to plate Simon delivers. You are in a safe pair of hands that guide you in a commonsense way to a competent plate of food.

The knowledge, the care and concern for the recipes and ingredients shine through. Both he and Nigel Slater have raised the bar on creating recipes that translate so well and encourage readers to have a go.

Simon, should you read this, be aware that you can still find tasty Jersey spuds just the way you remember ... Read More:

Books : Week in Week Out