Full Description
Housed in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favourite Bibendum Classics, still on the menu today including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.
Contents
10 BIBENDUM CLASSICS BY SIMON HOPKINSON PIEDMONTESE PEPPERS CRAB VINAIGRETTE WITH HERBS ESCARGOTS A LA BOURGUIGNONNE ONION TART ROAST SAFFRON MASHED POTATOES CARAMEL ICE CREAM CHOCOLATE PITHIVIERS SPRING SEABASS WITH FENNEL BLOOD ORANGES AND GREEN PEPPERCORNS ASPARAGUS WITH MORELS AND POACHED EGG SAUTE RABBIT WITH YOUNG GARLIC AND BASIL ROAST ROSEMARY BUTTER ROAST QUAILS WITH WHITE WINE AND SAGE CHAMPAGNE AND BLOOD ORANGE JELLY WITH BUTTER CAKE ICED ZABAGLIONE PARFAIT PASSION FRUIT TART PROSCIUTTO AND HERBS, CRUSHED JERSEY ROYALS ROAST PIGEON WITH BRAISED LITTLE GEMS, PEAS AND MINT BOILED LOBSTER WITH BROAD BEAN PUREE, LEMON AND 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 FISHCAKES WITH SAUCE MESSINE ROAST PHEASANT WITH GLAZED APPLES, CHESTNUTS 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
