The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Piedmontese peppers

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Appetizers / starters; English; Italian

Ingredients: red peppers; garlic; tomatoes; canned anchovies

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Crab vinaigrette with herbs

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Dressings & marinades; Appetizers / starters; English

Ingredients: white crab meat; dill; tarragon; parsley; chervil; ground cayenne pepper; brown crab meat; tomato ketchup; horseradish sauce; lemons; anchovy essence; Cognac

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Escargots à la Bourguignonne

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Appetizers / starters; English; French

Ingredients: canned snails; snail shells; white wine; herbes de Provence; butter; garlic; parsley; breadcrumbs; Pernod; ground cayenne pepper; Tabasco sauce

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Onion tart

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Pies, tarts & pastries; Appetizers / starters; English; Vegetarian

Ingredients: egg yolks; onions; double cream

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Roast poulet de Bresse with tarragon

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Quick / easy; Main course; English; French

Ingredients: lemons; tarragon; whole chicken

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Steak au poivre

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Main course; English; French

Ingredients: white pepper; black peppercorns; Cognac; fillet steaks

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Fish and chips

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Main course; English

Ingredients: oil; cod fillets; plain flour; potato flour; beer; egg yolks; milk; floury potatoes; groundnut oil

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Saffron mashed potatoes

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Side dish; English; French; Vegetarian

Ingredients: floury potatoes; saffron; milk; Tabasco sauce

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Caramel ice cream

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Crumbles, cobblers, crisps & bettys; Ice cream & frozen desserts; Dessert; Cooking ahead; English

Ingredients: caster sugar; vanilla pods; double cream; milk; egg yolks

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Chocolate pithiviers

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Pies, tarts & pastries; Dessert; English; French

Ingredients: plain flour; butter; milk; vanilla pods; eggs; caster sugar; ground almonds; cocoa powder; dark rum; chocolate

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Jambon persillé with sauce gribiche

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Sauces, general; Main course; Cooking ahead; Spring; English; French

Ingredients: ham hocks; carrots; onions; leeks; celery; thyme; bay leaves; garlic; white pepper; parsley; nutmeg; gelatine; capers; cornichons; hard-cooked eggs; egg yolks; groundnut oil; tarragon

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Devilled lambs' kidneys on toast

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Appetizers / starters; Breakfast / brunch; Spring; English

Ingredients: lamb kidneys; button mushrooms; shallots; tomato purée; ground cayenne pepper; English mustard powder; brandy; Worcestershire sauce; sourdough bread

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Marinated sea bass with fennel, blood oranges and green peppercorns

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Dressings & marinades; Appetizers / starters; Spring; English

Ingredients: fennel; blood oranges; sea bass fillets; green peppercorns in brine; mayonnaise

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Asparagus with morels and poached eggs

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Egg dishes; Lunch; Main course; Spring; English; French

Ingredients: morel mushrooms; Madeira wine; asparagus; eggs; chives

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Sautéed rabbit with young garlic and basil

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Sauces for meat; Main course; Spring; English

Ingredients: rabbit legs; rabbit saddle; young garlic; white wine; basil; chicken stock

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Roast best end of lamb with pithiviers Savoyarde

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Pies, tarts & pastries; Main course; Spring; English; French

Ingredients: rack of lamb; carrots; leeks; onions; celery; mushrooms; red wine; thyme; redcurrant jelly; potatoes; double cream; garlic; Gruyère cheese; prosciutto; puff pastry

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Grilled veal chop and anchovy with rosemary butter

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Dips, spreads & salsas; Grills & BBQ; Main course; Spring; Picnics & outdoors; English

Ingredients: butter; lemons; rosemary; veal chops; tinned anchovies in oil

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Roast quails with white wine and sage

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Quick / easy; Sauces for poultry; Main course; Spring; English

Ingredients: quail; sage; white wine

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Champagne and blood orange jellies with butter cake

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Cakes, small; Mousses, trifles, custards & creams; Dessert; Spring; English

Ingredients: egg yolks; caster sugar; potato flour; blood oranges; Champagne wine; Grand Marnier; gelatine; double cream; vanilla essence (UK); butter

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Iced zabaglione parfait

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Mousses, trifles, custards & creams; Ice cream & frozen desserts; Dessert; Spring; English; Italian

Ingredients: caster sugar; Marsala wine; double cream; flaked almonds; cocoa powder; Amaretto; eggs; egg yolks

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Rum babas with pineapple in kirsch

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Cakes, large; Sauces for desserts; Dessert; Spring; English; French

Ingredients: fresh yeast; caster sugar; vanilla pods; bay leaves; dark rum; lemons; kirsch; pineapple; double cream; vanilla essence (UK); plain flour

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Passionfruit tart

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring; English

Ingredients: plain flour; passionfruit; eggs; double cream

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Tartare of salmon

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Sauces for fish; Appetizers / starters; Summer; English

Ingredients: salmon fillets; tinned anchovies in oil; egg yolks; olive oil; Worcestershire sauce; green peppercorns; Tabasco sauce; cornichons; capers; shallots; dill; crème fraîche; baguette bread

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Spiced artichoke salad

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Salads; Side dish; Appetizers / starters; Summer; English; North African; Vegan; Vegetarian

Ingredients: globe artichokes; lemons; saffron; onions; ground cumin; ground allspice; chiles; currants; tomatoes; mint; parsley

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Ceviche of oysters with cucumber and dill

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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Categories: Dressings & marinades; Main course; Summer; English

Ingredients: cucumbers; bird's eye chillies; red onions; limes; dill; rock oysters; crème fraîche

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ISBN 10 1840915633
ISBN 13 9781840915631
Published Sep 06 2010
Format Paperback
Page Count 224
Language English
Countries United Kingdom
Publisher Octopus Publishing Group
Imprint Conran Octopus Ltd

Publishers Text

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 favorite 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.

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The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

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