Maybe less noticeable in its pastel coloured cover, but this book is a real gem that deserves to be discovered! - Rated 
I have to be honest, I am not normally drawn to this sort of `cookbook', but I am so glad I was and looked inside! A friend described this book as a `grown-up' cookbook and I now understand what she meant!
Within the pastel covers are not the oodles of colour photos that would normally encourage one to flick through, in fact the only illustrations there are, are subtle and simple, and limited to the opening of each new chapter. But, strangely enough, that is all that is required.
Additionally, any book that refers to the great `Elizabeth David`, and her editor, Jill Norman, is sure to find a place on my bookshelf!
From the rear cover:-
`Following the phenomenal success of `Roast Chicken and Other Stories', `Second Helpings' takes as a starting point forty-seven of Simon Hopkinson's favourite ingredients, from apples to linguine, lettuce to truffles.
His recipes, which have in common the love of good food prepared to please rather than simply impress, are drawn not only from classic French and British cooking but also from around the world, from Austria to Thailand and India to Spain. As well as the ultimate roast chicken recipe, Simon's many fans will find new inspiration in recipes which range from `Smoked Haddock Chowder' and `Thai Pork Rissoles with Sweet and Sour Dipping Sauce' to `Spiced Cucumber Salad' and `Lemon and Ginger Syllabub'.
Simon rose to prominence as a young chef with the opening of `Bibendum Restaurant' with Terence Conran. His critically acclaimed cookery writing has won him the `André Simon' award, and the `Glenfiddich' award, three times.
His first book `Roast Chicken and Other Stories' was voted `The most useful cookbook of all times', by `Waitrose Food Illustrated', and became an overnight sensation.'
(It might be worth noting that the first book is not that easy to find, at the moment!)
`Second Helpings of Roast Chicken' has 283 high quality, shiny pages split over 47 main chapters, a foreword by Lord Birkett, an introduction, a `Recipe Index' and a `General Index`.
The 47 `ingredients' chosen for this volume are clearly listed at the front with three, occasionally four, recipes so this is an easy book to find what you need in a hurry!
Each chapter opens with narrative re the `ingredient'. Each recipe has an opening comment, followed by a clear ingredients list, a `what to serve with' idea and the method. All have a defined `number of servings' indication, although I loved the sensationally vague note of `Makes Quite a Lot' for 'White Coffee Ice'!
Equally laid back is the description for 'St Clement's Cream', with a tiny dig at a requirement for `back-to-basics education' on pages 162/163:-
`One of cookery's magic tricks, this one. How very helpful indeed it is that by simply boiling cream and sugar together, stirring in orange and lemon juices and leaving the mixture to cool, everything just sets like a dream. All on its own.
This is exactly the sort of recipe that should be taught in schools up and down the country, but isn't. And it has a song to go with it.'
Then follows the complete recipe for 'Enough to fill 6 large ramekins'.
A taste of some of the other recipes within:-
Pain Perdu Aux Pommes
A Good Waldorf Salad
Brisket & Potato Pie
Rasam
Hot Chocolate
Braised Pork Belly with Fennel
Tangerine Dream
A Superior Lobster Cocktail
Savoury Mince
Mint & Elderflower Granita
Steamed Marmalade Soufflé
Oysters Kirkpatrick
Hare Cutlet Au Poivre
Roast Quails with Sage and White Wine
Raspberry Clafoutis
Armenian Lamb Pilaf
Roquefort Mousse
Duck Confit
Skate with Black Butter
Potted Prawns with Tarragon
Chicken Pie
Braised Salt Ox Tongue with Caper Sauce
Junket with Vanilla and Nutmeg
Macaroni Pudding
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