The Prawn Cocktail Years by Simon Hopkinson and Lindsey Bareham

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Notes about this book

  • dopiaza on October 28, 2013

    This is probably my favourite cookery book of all time. If I could only keep one cookery book, this is the one.

  • Chandalf on July 31, 2012

    Probably the best book on the post War British culinary awakening ever published

Notes about Recipes in this book

  • Chicken Kiev

    • Thermomixit on July 29, 2018

      Great recipe and just as good without the tarragon and chives, if you don’t have them.

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  • ISBN 10 0333725948
  • ISBN 13 9780333725948
  • Published Apr 23 1999
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Pan Macmillan
  • Imprint Macmillan

Publishers Text

The fashion in food is constantly changing; one minute it's nouvelle cuisine, the next it's Cal-Ital. Dishes like chicken Kiev and coq au vin have been slung out, but made with fresh ingredients these dishes could grace the most discerning table. This cookbook revives the recipes we once loved and found exciting, whether it be staples of the great post-war hotels and gentlemen's clubs like sole Veronique or potted shrimps or the bistro dishes that helped the 60s swing like coq au vin and steak au poivre. Even Black Forest gateau is here: a moist cake made with bitter chocolate, topped with Kirsch-drenched morello cherries and crème fraiche.

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