[ book tip by Tom Allwood ] Although this is technically a cookery book, once you have delved into a few of the chapters (Hopkinson devotes one to each of forty favourite ingredients) you will begin to appreciate the short story analogy. It would be entirely possible (although a bit of a shame) to read and enjoy Roast Chicken and Other Stories without actually going anywhere near a kitchen.

From coriander to olive oil via ceps, brains, tripe and, of course, chicken, each of the various ingredients is treated as a loved protagonist, and through a combination of history, biography, personal reminiscence, and even book/restaurant reviews, every character is brought to life. Hopkinson's endearing, familiar style – you can hear him enthusing with dinner guests as he stands by an oven, nonchalantly throwing together something simple but delicious – is very easy to read, and refreshingly free of foody cliché.

Highly respected by many successful restaurateurs, Hopkinson is more of a cook than a chef, and you can tell that it is in his own kitchen, rather than the professional environment, that he feels most comfortable. This presents the numerous recipes that are collected after each ‘story’, some of which are old classics, others personal favourites, as approachable and even doable. I can guarantee that even the greatest of novices will start to swear by his Roast Chicken!

[ Favourite quote ] 'These little nuggets are charmingly called "les sots l’y laissent", which, loosely translated, means "the bits that silly idiots leave behind".'

[ book info ] Hopkinson, Simon: Roast Chicken and Other Stories. (Book language: English) Ebury Press, London, 1994 . ISBN: 9780091871000.