Cooking
Simply and Well, for One or Many
Published on 1. September 2022
416 pages
978-0-00-815621-3 (ISBN)
Description
WINNER OF A FORTNUM'S SPECIAL AWARD 2023
WINNER OF A GUILD OF FOOD WRITERS AWARD 2023
WINNER OF THE ANDRE SIMON AWARD 2022 FOR BEST FOOD BOOK
BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS
'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci
Good food honed from great ingredients is the principle at the heart of Cooking.
There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic puree.
Cooking is brimming with stories, wit, infectious joy for food and indispensable advice. It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee.
WINNER OF A GUILD OF FOOD WRITERS AWARD 2023
WINNER OF THE ANDRE SIMON AWARD 2022 FOR BEST FOOD BOOK
BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS
'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci
Good food honed from great ingredients is the principle at the heart of Cooking.
There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic puree.
Cooking is brimming with stories, wit, infectious joy for food and indispensable advice. It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee.
Reviews / Votes
'A beautifully written instant classic that is every bit as exuberant and delicious as the man himself' Nigella Lawson'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci
'One of the most beautiful cookery books I have ever seen. It should be prescribed' Rachel Roddy
'Jeremy shares his joy for all things culinary; this is already a classic' Fergus Henderson
'Jeremy Lee is not only an exceptional chef, but an exceptional writer . . . One of the most beautiful cookery books I have ever seen. It should be prescribed' Rachel Roddy
'I love this book. The joy that is Jeremy leaps off every page. An inspiring collection of recipes and musings that have me wanting to cook every recipe and hang off every word! Just gorgeous' Skye Gyngell
'Not only is Cooking the most beautiful cookery book in living memory (with illustrations by the great John Broadley), but it is also that very rare thing: a book, both magisterial and friendly, that immediately feels like it has always been a part of your life, even though it's brand-new. Glorious recipes, glorious writing - you will want to cook from it from the day you buy it and you will pass it on to your children' India Knight
'I worship Jeremy Lee. He's not just the best cook, he's also the jolliest, most joyous host, in person and on the page. He has a true gift for living, and for writing about it too' Olivia Laing
'Jeremy Lee masters the alchemy of food writing: insightful, witty, encouraging, patient, wise' Charlie Porter
'A tremendous book that also enchants with beautiful illustrations and stunning photographs. Another dish served at perfect temperature. Bravo, Jeremy' Jasper Conran
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
HarperCollins Publishers
Product notice
Reflowable
File size
149,82 MB
ISBN-13
978-0-00-815621-3 (9780008156213)
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
Book
09/2022
Fourth Estate Ltd
€37.50
Shipment within 15-20 days
Person
Jeremy Lee joined Sam & Eddie Hart at Quo Vadis in Soho in early 2012, becoming Chef Proprietor. Jeremy had previously manned the stoves of Blueprint Cafe on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge.
Jeremy, originally from Dundee, Scotland came from a family where home cooking of a high order was daily fare. His parents and grandmother taught him the mysteries of finding good produce through good shopping. Jeremy applies this to the menus at Quo Vadis, where the cooking is bright, fresh, light and quintessentially British in a manner most modern.
In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year and in 2013 they won the Tatler Award for Best Kitchen. Jeremy writes for numerous newspapers and periodicals and has appeared on television in The Great British Menu and Could You Eat an Elephant? for Channel 4.
Jeremy, originally from Dundee, Scotland came from a family where home cooking of a high order was daily fare. His parents and grandmother taught him the mysteries of finding good produce through good shopping. Jeremy applies this to the menus at Quo Vadis, where the cooking is bright, fresh, light and quintessentially British in a manner most modern.
In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year and in 2013 they won the Tatler Award for Best Kitchen. Jeremy writes for numerous newspapers and periodicals and has appeared on television in The Great British Menu and Could You Eat an Elephant? for Channel 4.
