Kitchening
Day-To-Day Good Food, Come Rain or Shine
Will be published approx. on 10. September 2026
Book
Hardback
416 pages
978-0-00-864578-6 (ISBN)
Description
From award-winning and acclaimed chef Jeremy Lee, a new seasonal cookbook on the day-to-day kitchening of good food.
'Overflowing with deliciousness' MARGOT HENDERSON
'Gorgeous recipes in an equally gorgeous book' STANLEY TUCCI
'Jeremy's simple dishes are glorious' CLAUDIA RODEN
'Stuffed with tempting recipes' PRUE LEITH
In this follow-up to the multi-award-winning Cooking, Jeremy shows you how to make the most of local produce while finding joy in the simple act of being in the kitchen.
With wit and expertise, he spotlights the finest offerings from each month of the year. There are spring classics like leeks vinaigrette and baked asparagus with parmesan; summer delights such as pickled mackerel with gooseberries or quail with artichokes and broad beans; autumn feasts like spiced chickpeas with a pot of polenta; and practical tips like how to joint and preserve a goose for a variety of winter dishes.
Each season includes indispensable guidance on which cheeses to buy and essential pudding recipes, including peach and redcurrant trifle; pear and ginger tart; and lemon, ricotta and olive cake. There is plenty of clever advice on how to use a glut of produce, including compotes and preserves, and suggestions for swapping ingredients to make recipes work throughout the year.
Kitchening is a beautifully packaged collection of timeless recipes, charming anecdotes and culinary wisdom. It is sure to be another classic for years to come.
'Overflowing with deliciousness' MARGOT HENDERSON
'Gorgeous recipes in an equally gorgeous book' STANLEY TUCCI
'Jeremy's simple dishes are glorious' CLAUDIA RODEN
'Stuffed with tempting recipes' PRUE LEITH
In this follow-up to the multi-award-winning Cooking, Jeremy shows you how to make the most of local produce while finding joy in the simple act of being in the kitchen.
With wit and expertise, he spotlights the finest offerings from each month of the year. There are spring classics like leeks vinaigrette and baked asparagus with parmesan; summer delights such as pickled mackerel with gooseberries or quail with artichokes and broad beans; autumn feasts like spiced chickpeas with a pot of polenta; and practical tips like how to joint and preserve a goose for a variety of winter dishes.
Each season includes indispensable guidance on which cheeses to buy and essential pudding recipes, including peach and redcurrant trifle; pear and ginger tart; and lemon, ricotta and olive cake. There is plenty of clever advice on how to use a glut of produce, including compotes and preserves, and suggestions for swapping ingredients to make recipes work throughout the year.
Kitchening is a beautifully packaged collection of timeless recipes, charming anecdotes and culinary wisdom. It is sure to be another classic for years to come.
Reviews / Votes
Early praise for KITCHENING: 'Gorgeous recipes in an equally gorgeous book, written with Jeremy's innate intelligence and wit' STANLEY TUCCI 'Jeremy's simple dishes are glorious and his endearingly enthusiastic, poetic, witty and authoritative words are a joy to read' CLAUDIA RODEN 'Overflowing with deliciousness, this brilliant book is packed with beautiful recipes and wise words on the joys of cooking and eating well' MARGOT HENDERSON 'Good cooks are everywhere. Real taste - deep, instinctive, elegant taste - is rare. Jeremy Lee has it' DANIEL KEELING 'A cookbook stuffed with tempting recipes, unusual combinations and lots of advice' PRUE LEITHMore details
Language
English
Place of publication
London
United Kingdom
Publishing group
HarperCollins Publishers
Dimensions
Height: 260 mm
Width: 184 mm
Thickness: 21 mm
Weight
270 gr
ISBN-13
978-0-00-864578-6 (9780008645786)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
approx. 09/2026
Fourth Estate Ltd
€20.99
Not yet available
Person
Jeremy Lee joined the Hart brothers at Quo Vadis in Soho in 2012, becoming Chef Proprietor of the venerable restaurant. Jeremy had previously manned the stoves of Blueprint Cafe, and he has worked with such distinguished restaurateurs as Simon Hopkinson and Alastair Little, who all played a considerable part in the great resurgence of modern British cooking.
Jay Rayner described him as a 'rare phenomena in the London food world; a chap everyone agrees is a good thing.'
In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year; in 2013 they won the Tatler Award for Best kitchen. In 2018, Jeremy was listed in the Evening Standard's 'Progress 1000: London's most influential people - Tastemakers: Eat & Drink'.
He writes for numerous newspapers and periodicals and often appears on television. Jeremy's first cookbook, Cooking: Simply and Well for One or Many was published by 4th Estate in 2022.
Jay Rayner described him as a 'rare phenomena in the London food world; a chap everyone agrees is a good thing.'
In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year; in 2013 they won the Tatler Award for Best kitchen. In 2018, Jeremy was listed in the Evening Standard's 'Progress 1000: London's most influential people - Tastemakers: Eat & Drink'.
He writes for numerous newspapers and periodicals and often appears on television. Jeremy's first cookbook, Cooking: Simply and Well for One or Many was published by 4th Estate in 2022.