These are the cookbooks you’ll turn to again and again.
The titular recipe neither disappoints nor turns out to be a “regular” roast bird. To keep it moist and encourage crispy skin, you use your hands to slather a stick's worth of softened butter all over it, something Julia Child—whoa rotisserie chicken almost entirely covered with bacon to keep it juicy—would almost certainly endorse.
A celebrated London chef, Hopkinson has a gift for translating what he knows into useful information for home cooks in ways that are somehow chummy, encouraging, pedagogic, and infectious. I became a green-sauce addict thanks to him—try his cream of coconut, cilantro, mint and cumin combo he calls “green paste.” Or try his anchovy studded take on its cousin, salsa verde.
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