MARC Record from Library of Congress

LEADER: 02647cam a2200373 i 4500
001 2013029118
003 DLC
005 20140711085541.0
008 130722s2013 ctu 001 0 eng
010 $a 2013029118
020 $a9780762792962 (hardback)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX714$b.H6578 2013
082 00 $a641.5$223
084 $aCKB000000$aCKB101000$aCKB029000$2bisacsh
100 1 $aHopkinson, Simon$q(Simon G.)
245 14 $aThe good cook /$cSimon Hopkinson.
250 $aFirst Lyons Press hardcover edition.
264 1 $aGuilford, Connecticut :$bLyons Press, an imprint of Globe Pequot Press,$c2013.
300 $a318 pages :$bcolored illustrations ;$c26 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $a"Published by arrangement with The Random House Group Limited, reg. no. 954009"--Title page verso.
520 2 $a"Published as the companion volume to the BBC Television show of the same name, The Good Cook is a collection of 100 of legendary chef Simon Hopkinson's favorite recipes, drawn from his childhood, his restaurant career, and his most memorable meals. A good cook, for Simon, is someone who cares as much about eating as cooking. A good recipe becomes a great dish when the cook has thought about the ingredients and treated them well. These ingredients do not have to be expensive. Simon's genius lies in his belief that a cheap cut of meat, for example, cooked with care can often taste nicer than a choice one prepared by indifferent hand. Structured around Simon's love of good ingredients and written with his trademark perfectionism and precision, this book is for anyone who loves to cook and wants to learn from one of the best"--$cProvided by publisher.
500 $aIncludes index.
505 0 $aAnchovy & aubergine -- Cool cucumber, hot horseradish, bitter endive -- Cheese & wine -- Oily vegetables -- A mix of mushrooms, pasta, garlic & parsley -- Smoky salty fish -- Lovely lamb -- Nice rice -- Chicken with livers -- Ham, bacon & a little pig -- Four small birds, a big duck, a small bit of rabbit -- Prawns & shrimps on toast, a prawn salad & a creamed lobster -- Two salmon, a soaked mackerel & a butter sauce for fish -- Big cow, little cow -- Scallops & mussels -- Potato & pulse -- Desserts & puddings -- Conversion chart.
650 0 $aCooking.
650 0 $aCooking$xPhilosophy.
650 7 $aCOOKING / General.$2bisacsh
650 7 $aCOOKING / Courses & Dishes / General.$2bisacsh
650 7 $aCOOKING / Entertaining.$2bisacsh
730 0 $aGood cook (Television program)