Gammon & Spinach

by Simon Hopkinson

This is an essential book for people who love cooking and want to sample Hopkinson's innovative recipes which reinvent the often forgotten classics of British cuisine. Recipes such as Roast Goose Stuffed with Mashed Potato, Beetroot Puree with Horseradish and, of course, Gammon and Spinach introduce regional specialities, old favourites and essentials of continental bourgeois cooking with a good smattering of Mediterranean and Eastern flavours. The recipes are easy and accessible and introduced in an engagingly personal style. 'Gammon and Spinach is a book from which I want to eat almost every recipe ...here we have Hopkinson at his award-winning, wide-ranging best.' Clarissa Dickson-Wright, Night & Day 'Each paragraph reveals some little insight, some chef's truc, that is new to me' Rowley Leigh, Sunday Telegraph 'Fully of homely food of the kind everybody now wants to eat and cook' You Magazine

Genres: Cooking, Cookbooks

352 pages, Paperback

First published October 23, 1998

About the author

Librarian Note: There is more than one author in the Goodreads database with this name.
Please see: Simon Hopkinson


Simon Hopkinson is often hailed as the ‘food writer’s food writer’. He left school at 17 to begin a career as a chef in the kitchen of Yves Champeau, which formulated a lasting impression, developing his passion for French regional cooking.

Simon announced himself onto the London restaurant scene in 1983, opening Hilaire and drawing attention as a leading young chef. Designer and entrepreneur Terence Conran spotted his talent and persuaded him to lead the kitchen for the opening of Bibendum in 1987. Simon left the restaurant in 1995 to concentrate on writing cookery books. Notably Roast Chicken and Other Stories was declared the ‘most useful cookbook of all time’ in 2005 by Waitrose Food Illustrated.