Housed in the historic Michelin building, Bibendum restaurant has been an iconic part of the London restaurant scene for 25 years. Celebrated head chef Simon Hopkinson takes the ethos of Bibendum cooking-fine seasonal ingredients prepared simply-and brings it to the home with this unique volume. More than simply a classic cookbook, these 40 superb recipes are a gastronomic testament to an iconic landmark. Try the spiced artichoke salad, Piedmontese peppers, roast mallard with spiced quince compote, or even the infamous Sussex pond pudding. This is stripped-down, stylish food at its best: easy to prepare, generous in flavor, and great to share with others. With stunning color photography throughout, this is a culinary journey worth savoring.
Housed in the historic Michelin building, Bibendum restaurant has been an iconic part of the London restaurant scene for 25 years. Celebrated head chef Simon Hopkinson takes the ethos of Bibendum cooking-fine seasonal ingredients prepared simply-and brings it to the home with this unique volume. More than simply a classic cookbook, these 40 superb recipes are a gastronomic testament to an iconic landmark. Try the spiced artichoke salad, Piedmontese peppers, roast mallard with spiced quince compote, or even the infamous Sussex pond pudding. This is stripped-down, stylish food at its best: easy to prepare, generous in flavor, and great to share with others. With stunning color photography throughout, this is a culinary journey worth savoring.
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Roast Chicken and Other Stories also by Simon Hopkinson has been nominated as 'the most useful recipe book ever written' by a panel of gastronomes in Waitrose Food Illustrated magazine, and has sold more than 55,000 copies in the UK alone; Bibendum and Michelin are a branding recognized worldwide; Stunning special photography by Lisa Linder documents the restoration of this iconic building as well as recipes; A detailed insight into one of the most busy, and iconic restaurants in London. A truse classic, this is the bible for home entertaining;
10 BIBENDUM CLASSICS BY SIMON HOPKINSON PIEDMONTESE PEPPERS CRAB
VINAIGRETTE WITH HERBS ESCARGOTS A LA BOURGUIGNONNE ONION TART ROAST
POULET DE BRESSE WITH TARRAGON FILLET STEAK AU POIVRE FISH AND CHIPS
SAFFRON MASHED POTATOES CARAMEL ICE CREAM CHOCOLATE PITHIVIERS SPRING
JAMBON PERSILLE SAUCE GRIBICHE DEVILLED LAMBS KIDNEY ON TOAST MARINATED
SEABASS WITH FENNEL BLOOD ORANGES AND GREEN PEPPERCORNS ASPARAGUS WITH
MORELS AND POACHED EGG SAUTE RABBIT WITH YOUNG GARLIC AND BASIL ROAST
BEST END OF LAMB WITH PITHIVIER SAVOYARDE GRILLED VEAL CHOP WITH ANCHOVY AND
ROSEMARY BUTTER ROAST QUAILS WITH WHITE WINE AND SAGE CHAMPAGNE AND BLOOD
ORANGE JELLY WITH BUTTER CAKE ICED ZABAGLIONE PARFAIT PASSION FRUIT TART
RUM BABA WITH PINEAPPLE IN KIRSCH SUMMER TARTARE OF SALMON SPICED
ARTICHOKE SALAD CEVICHE OF OYSTERS WITH CUCUMBER AND DILL GRILLED CHICKEN
LIVERS WITH PARSLEY SALAD AND GARLIC DRESSING BREAST OF CHICKEN WITH
PROSCIUTTO AND HERBS, CRUSHED JERSEY ROYALS ROAST PIGEON WITH BRAISED
LITTLE GEMS, PEAS AND MINT BOILED LOBSTER WITH BROAD BEAN PUREE, LEMON AND
CAPER VINAIGRETTE FILLET OF WILD SALMON WITH SAUCE VIERGE STRAWBERRY
CHEESECAKE GOOSEBERRY AND ELDERFLOWER FOOL WATERMELON AND MINT GRANITA
ROAST PEACHES WITH RICOTTA, ALMONDS AND PORT AUTUMN JERUSALEM ARTICHOKE
SOUP WITH CEPES STROZZAPRETI WITH TOMATO SAUCE AND SAGE MUSSELS IN
GEWURZTRAMINER AND CHIVES WITH CREAM SMOKED CODS ROE WITH DEVILLED EGG
MOUSSE AND PICKLED CUCUMBER ROAST MALLARD WITH SPICED QUINCE FILLET OF
HAKE WITH ANCHOIADE CRUST, BEURRE BLANC AND CHIVES ROAST GROUSE AND BREAD
SAUCE CALVES SWEETBREADS WITH PARSNIP PUREE AND SAUCE CHARCUTIERE CREME
RENVERSEE AUX RAISINS BLACKCURRANT POACHED PEAR WITH CHAMPAGNE SABAYON AND
MADELEINES CARAMELISED ORANGE RICE PUDDING SUSSEX POND PUDDING
WINTER DUCK TERRINE CURED HERRINGS IN BEETROOT AND HORSERADISH WITH POTATO
SALAD SOUPE DE POISSON, ROUILLE CRAB AND SAFFRON TART SMOKED HADDOCK
FISHCAKES WITH SAUCE MESSINE ROAST PHEASANT WITH GLAZED APPLES, CHESTNUTS
AND CALVADOS SAUCE LOIN OF VENISON WITH JUNIPER, ONION COMPOTE AND POMMES
ANNA SLOW COOKED PORK BELLY WITH CHORIZO AND SHERRY ORANGE PANACOTTA
WITH RHUBARB COMPOTE BAKED APPLE WITH CARAMEL SAUCE AND VANILLA ICE CREAM
TARTE VAUDOISE A LA CREME MARBLED CHOCOLATE MOUSSE CAKE WITH AMARETTO
ANGLAISE
Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his acclaimed restaurants: Almeida, Bibendum, Bluebird, Coq d'Argent, Floridita, Orrery, Quaglino's, Sartoria, Zinc Bar & Grill and the 'Gastrodrome' at Tower Bridge that encompasses Le Pont de la Tour, Cantina del Ponte, Butlers Wharf Chop House and Blue Print Café. Simon is one of Britain's most highly regarded food writers. His regular and much-loved column in the Independent won him the Glenfiddich Award for Cookery Writing no less than three times and Roast Chicken and Other Stories won both the Andre Simon and Glenfiddich Awards. It has also recently been voted 'the most useful cookbook' by a panel of chefs.In 1995 Matthew started working with Simon Hopkinson at Hilaire Restaurant in Old Brompton Road, London and left with him to open Bibendum in 1987 where he became Head Chef in 1995. Matthew has continued to lead the critically acclaimed restaurant to this day.
