The Bibendum Cookbook

by Terence Conran, Simon Hopkinson, Matthew Harris

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 easy to prepare, generous in flavor, and great to share with others. With stunning color photography throughout, this is a culinary journey worth savoring.

Genres: Cookbooks

800 pages, Hardcover

First published August 1, 2006

About the author

Sir Terence Conran was educated at Bryanston School, Dorset, and trained as a textile designer at the Central School of Arts and Crafts in London. Hand in hand with his much-publicized career as an arbiter of good taste for a whole generation goes a career in cookery and restaurant management. Having learned the basic skills in the kitchens of a two-star Parisian establishment, he opened several small restaurants in London.These were later sold to finance his fast-expanding furniture business, from which grew the hugely successful Habitat stores. No-one has had a greater influence on contemporary living style than Conran. From the outset of his career, in the brilliant era of the '60s, he devoted his talents to interpreting the home-making aspirations of the bright, busy people of his generation - and to providing them with an excellence of craftsmanship and design at a price they could afford.