THE VEGETARIAN OPTION

Inbunden bok. Quadrille Publishing. 2009. 224 sidor.

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All too often, the vegetarian option is an afterthought on a restaurant menu or the vegetables are relegated to a side dish at home.
• Here, for the first time, Simon Hopkinson focuses entirely on cooking mouth-watering recipes without meat or fish. Using fresh good-quality produce and combining appropriate ingredients in season are key to Simon Hopkinson's cooking. • Invitingly, throughout the book, ingredients that go together are paired together: aubergine & pimento; tomatoes & olives; pappardelle & porcini, peaches & plums, for example. Vegetables feature strongly, of course, but there are also plenty of original ideas and gorgeous recipes for herbs, pasta, rice, pulses, eggs and dairy, fruit - and cocktails!
• Simplicity, practicality and sensitivity are the essence of Simon's cooking, and his recipes are a joy to make. But there is so much more to appreciate in this highly original book as the author's evocative writing brings his food to life on every page.
• Superbly photographed by Jason Lowe, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.

Biography: Born in Bury, Lancashire, Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing. As well as Roast Chicken and Other Stories and Second Helpings of Roast Chicken his books include Gammon & Spinach, The Prawn Cocktail Years (written jointly with Lindsey Bareham), Week In, Week Out, The Vegetarian Option and The Good Cook. His critically acclaimed cookery writing has won him the André Simon award, and the Glenfiddich Award three times.
• Widely recognised as one of the UK s finest food writers, Simon Hopkinson attracts a large and loyal following. Following the success of his first restaurant in Dinas, near Fishguard, Simon moved to London and soon became one of the most highly acclaimed chefs in the capital. In 1995 he relinquished his post as chef at Bibendum to concentrate on writing his great passion. He has written several inspiring books and his captivating writing in The Independent received many accolades. His first book Roast Chicken and Other Stories won both the André Simon and Glenfiddich Awards. More recently, it was voted the most useful cookery book of all time in a survey of food writers, chefs …

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