Simon Hopkinson’s Vegetarian Option
Hopkinson loves food, loves cooking and loves thinking about them both: its obvious in his wry-but-warm writing. Though book seems to be about a narrow topic, he shows how even the humblest ingredients like ‘Carrots and Parsnips’ can over multitudes of flavour and uses. There are no small ingredients, for Hopkinson, just small cooks. And home cooks, not chefs, are his audience. Here is a man who has not had brigade for over 15 years, and is at home in his readers’ modest kitchen. As fancy (and delicious) as ‘Warm asparagus custards with tarragon vinaigrette’ sounds, Hopkinson shows it’s straight forward enough to prepare. And could you imagine a better to start to a spring dinner party?
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