A cookbook arranged from anchovy to veal based on the main ingredient of the dish is complemented by the author's notes on preparation.
Simon Hopkinson, formerly the chef of London's Bibendum Restaurant, offers 160 recipes, featuring his 30 favorite ingredients, in a chatty, relaxed style more reminiscent of a wonderful conversation than of a cookbook. Highlights include Baked New Garlic with Goat's Cheese; Grilled Red Onion Relish; Roast Leg of Lamb with Anchovy, Garlic, and Rosemary; Salmon in Pastry with Currants and Ginger; and Petit Pot au Chocolat.
- Genre: Cooking + Food + Wine
- Subgenre: Regional + Ethnic / English + Scottish + Welsh
- Publisher: Hyperion Books
- Pages: 230
- Language: English
- Format: hardcover
- Release Date: September 4, 2007
- Date Published: September 4, 2007
- Author: Simon Hopkinson
- Illustrator: Flo Bayley