Roast Chicken and Other Stories and Second Helpings of Roast Chicken By Simon Hopkinson In 2005, Roast Chicken and Other Stories was named the most useful cookbook of all time by Waitrose Food Illustrated, whose editors polled food professionals and writers. The book - first published in 1994 - instantly became a best-seller. The book - and its follow-up, Second Helpings of Roast Chicken - are unassuming little publications (they do not include photographs). The chapters and recipes are organised according to ingredients. In the first book, Hopkinson writes about anchovies (anchovy and onion tart, salad Nicoise); chicken (roast chicken - of course - and grilled chicken breast with Provencal vegetables and aioli); and garlic (baked new garlic with creamed goat cheese and snail butter). In the second book there's beetroot (beetroot, egg and herring salad and beetroot dumplings with horseradish cream); and lobster (lobster cocktail, lobster with fennel puree and lobster oil). Roast Chicken and Other Stories was published in the same year that Fergus Henderson opened his 'nose to tail' restaurant, St John, in London, and it seems that Hopkinson is also a proponent of eating the less desirable bits of animals - he goes into detail about brains, kidneys, sweetbreads, tripe and tongue.