Food stylist and magazine food editor
I'm not sure if it's the name, combining two of my favourite passions or the lovely tone of the writing, which is all about celebrating wonderful chefs and great food, but this is definitely a book I can pick up over and over again and always find a small gem of a recipe that I had maybe forgotten. Whether its the perfect chocolate tart, a wonderful coriander sauce or a delicious aubergine salad, this is a book that always inspires and makes me smile.
Food writer and editor
I love a book that’s arranged by ingredient, particularly one that speaks volumes about it’s author’s personal passions – in this case, a distinctly European sensibility. Hopkinson’s recipes are neither innovative nor clever-clever, but they are proper, accessible food that I just always want to cook. I think this is one of the most comforting and engaging books in my library.
Restaurant Critic, Food Writer and Broadcaster
Hopkinson's prose is every bit the equal of his culinary skills, and I read this book again and again. He's a traditional cook, and has little time for erraneous modern fiddles and embellishments. But the recipes are suberb, and his words have a soft lyrical charm. He's a good mate, but that makes no difference. This is a great British classic.
Food blogger, writer and general witterer
Lots of food lovers revere Simon Hopkinson but hand on heart, I only discovered him when I found a copy of this book in a charity shop. With captivating preludes on specific ingredients, his style is warm to read without being too cloying. His recipes really work too. I am a particular fan of his olive oil mash.
Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars
More than anyone else, Simon Hopkinson captured and synthesised the spirit of the Elizabeth David generation, but repackaged it into expertly-crafted and thoroughly reliable recipes. I bought a copy of this with some prize money that I won at University when I was twenty years old and it changed my life.
This captures the spirit of retro cooking, with a glamour and panache that no other cooks can match. Together these authors gave a new sense of heritage to traditional dishes, that might otherwise have disappeared. It was the start of an ongoing trend, but they were the originators.
Farmer's market organizer
I’m nervous of books by ‘top chefs’ where the list of ingredients is as long as the cooking method. This is about home cooking and all the better for it. With chapters headed by his favourite ingredients, the book feels warm and personable and is easy to love.
Quite honestly anything written by Simon Hopkinson, although I particularly like the ingredient-led chapters here. I relate to so much of what he says as I seem to coincide with so many aspects of his background and time when he was in restaurants.
A cookbook which always makes me hungry. Wonderful evocative writing on ingredients as diverse as pork pieces and cream, with Hopkinson's masterly recipes. A culinary masterpiece.
Retail Director, Hobbs House Bakery
I loved this book, how even the introductions to a recipe would give insight into another way of cooking a certain dish. It keeps on giving and I love it for that.
Chef and owner of The West House
I remember thinking how clever it was to do a book of favourite ingredients recipes from A-Z Great recipes that make you want to eat as well as cook.
This is a real foodie book from a master chef who knows how to convey his love of food through not only recipes but his passion of eating as well.
Chef and Author
I think Simon Hopkinson is one of the best food writers around! And Roast chicken is full of lovely recipes that you really want to eat.
Author, journalist, broadcaster and television personality
Recipes are not mere formulae: they need to tell a story about who we are. And this book does just that - and with such charm.
Another ingredient based book by the wonderful Hopkinson. I love all his books but this was the first one I read.
Head Chef & partner at The Culpeper
Because it was the book that my brother bought me that made me realise food was my life.
Coordinator for England of the Slow Food Chef Alliance and Ark of Taste
Practical, opinionated and entertaining. Cookbooks are best when they're a good read.
One of a handful of almost compuslory "textbooks" for chefs of my generation!
A completely wonderful, relaxed approach to simple, satisfying un gushy food.
Food writer and blogger
A perfect balance of stories and wonderful recipes I want to eat, that work.
Simple beautiful recipes that make you hungry every time you read it
Chef and author
An explanation of why simply cookery is by far the most enjoyable.
Unique and inspirational for everyone who loves real food.
Founder, Edinburgh New Town Cookery School
As well as having good recipes this book is a good read.
Writer and broadcaster
An elegant and beautiful written book.
Director Bibendum Wine
The Bread Sauce recipe!
He’s simply brilliant.
Food presenter, writer and eater
Co-founder of Melrose and Morgan
Cook and restaurateur
Chef, restaurateur, author
Editor, Delicious magazine
Food and drink writer
Head of the Oxford School of Hospitality Management and Founder of Oxford Gastronomica
Co-founder of Hawksmoor
Author and editor
Author and Editor
Head Chef, The Eagle Farringdon
Oenophile and Home Cook
Director, Sauce Management
Food journalist and restaurant critic
Professional Food Lover
Chef/Patron of Theo Randall at the InterContinental
Food writer and Daily Telegraph columnist
Executive Chef Patron, Quo Vadis, Soho
Food writer and marmalade producer
Chef, restaurateur and food writer
Editor in Chief for Vogue Living Australia and judge on The Block
Author and writer
Owner/Chef Patron of The Hand and Flowers and The Coach, Marlow
Writer, editor and photographer
Chef and Owner, The Square
Executive chef, Duck & Waffle
Author of 'Chinatown Kitchen' and Hollow Legs
Food writer and editor
Food and travel writer
Founder of Wahaca, chef and writer