Roast Chicken and Other Stories: Second Helpings – Simon Hopkinson

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	Roast Chicken and OtherSimon Hopkinson

Simon HopkinsonÁ¢Â€Â™s original Glenfiddich award-winning *Roast Chicken and Other Stories* was written seven years ago, and I was interested to see if his follow-up, subtitled *Second Helpings,* would be as good. With books, as in the movies, itÁ¢Â€Â™s notoriously hard repeat the success of Mark I with Mark II. The book has more chapters (seven) than its predecessor, and Hopkinson clearly writes with attitude and has something to say about how, as a nation, Á¢Â€Âœwe have all but lost the grasp of how to cook nicely at allÁ¢Â€Â. Each chapter introduction is certain to create food for thought for the reader.The book is written with passion and great literary craftsmanship. The dishes are personal favourites of the author, tried and tested through a lifetime of cooking. Like the overriding message of the book, the recipes are both simple and flavoursome. HopkinsonÁ¢Â€Â™s food, from his time at Hillaire and Bibendum, continues to have impact on the culinary scene today. For chefs, it is an insight into his philosophy because the honesty of his writing style mirrors the sincerity and integrity of his cooking. The bookÁ¢Â€Â™s structure revolves around ingredients, alphabetically from almonds to vinegar, with the Á¢Â€ÂœchickenÁ¢Â€Â chapter being the only subject mentioned in the first book. Put the two books side by side on the kitchen shelf and one has a fast way to access ideas for almost 100 ingredients. Illustrated throughout, the recipes are delivered with their own potted history, which I liked, from the humble mince to cooking with a fresh truffle.All the recipes are user-friendly and technically accessible for amateurs and professionals alike, with lots of useful tips Á¢Â€Â" such as the preparation of the pepper crust for a steak au poivre or the simple finishing of the juices to accompany roast quail. I donÁ¢Â€Â™t think, even by HopkinsonÁ¢Â€Â™s own admission, that this is a book to be bought and simply added to the book shelf to look at, but rather one that should be used by the few who truly cook for pleasure and will dare to have their wrists slapped in this wonderful pursuit. Chris Galvin, head chef, Orrery, London Roast Chicken and Other Stories: Second Helpings Á¢Â€Â" Simon Hopkinson. Macmillan Á‚£20 ISBN 0-333-73587