Cooking: Simply and Well, for One or Many
£25.50£28.50 (-11%)
WINNER OF A FORTNUMS SPECIAL AWARD 2023
WINNER OF A GUILD OF FOOD WRITERS AWARD 2023
WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK
‘A beautifully written instant classic’ Nigella Lawson
‘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 purée.
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.
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Additional information
| Publisher | 1st edition (1 Sept. 2022), Fourth Estate |
|---|---|
| Language | English |
| Hardcover | 416 pages |
| ISBN-10 | 0008156204 |
| ISBN-13 | 978-0008156206 |
| Dimensions | 18.4 x 3.8 x 26 cm |
by JM Cropper
A beautiful book full of excellent, accessible recipes many of which have become staples in my household. Pork chops – so simple and so delicious; devilled kidneys – sumptuous; tomato salad; simplicity itself. I could go on….It goes without saying that ingredients have to be top notch but these recipes make the component parts shine. Jeremy Lee uses an old fashioned soup spoon for measuring which is quite quirky although he says a tablespoon will do just as well. I had several such soup spoons, heavy EPNS jobs, knocking around at home – relics of long lost cutlery sets I imagine – so I use them when I am cooking one of these recipes. The end results taste even better!
by MR P.
There’s a reason this is still at full price so long after release – it’s very, very good. Everything is do-able (although some ingredients are a bit of a challenge if you want the best quality versions and live outside the major cities), it’s well written, and engaging. The word “classic” is used far too often to describe stuff nowadays but, in this generation of a million new cookbooks out every day (it seems), this will rise to the top and always be remembered. Great work from, clearly, someone who doesn’t need to sell books to pay the mortgage, although PLEASE come back on Saturday Kitchen……
by Lynn and Kim
Love the recipes. Not amused by Amazon delivery behaviour! Suggest using another carrier.
by Ali Macarthur
This is a story more than a recipe book. My mouth waters when I read the introduction to the recipes. I hope to eat at Quo Vadis one day when its Jeremy’s shift.
by Timorton
This book is really lovely but it was not in pristine condition. Other people seem to have had the same experience according to reviews. Usually Amazon are very good so maybe a whole box of these books got knocked about?! Nearly returned it but couldn’t be bothered.
by stephen camps
Really pleased I bought this book. Not only is it superbly produced as you’d expect from 4th Estate (beautiful typography and paper and binding, smells devine – though no bookmarks : ( Photography is less than 50% too which is a shame)
The great and good in food are all gushing about this book and as part of food’s upper tier it’s no surprise to see this praise for Mr Lee. If you enjoy Simon Hopkinson, Val Warner, HFW, early Nigel Slater then you’ll love this book and the food, which I’ll call ‘modern old fashioned’. It’s not classic in my mind it really is something you might see from times gone – good eating never really goes away yes? You’re not going to lose ANY weight by cooking from this book, there’s no lemongrass, chilli or avocado in sight so if that’s your bag move along. I had concerns that this would be a book for those upper tier foodies who love to talk about food and restaurants but never actually cook from a recipe book but here are a bunch of comforting recipes written with love often like Hopkinson and Slater referring to family meals of old. This is British mostly hearty and comforting food and will definitely go on my ‘to cook from’ shelf rather than the reading shelf or worse the re-gifting shelf! It smashed my unconscious bias.
by Jools
Book arrived yesterday, so haven’t cooked from it yet, but it looks like it’s a great one content-wise. As numerous other reviewers have mentioned though, it has arrived in a bit of a bad state – all corners are damaged, front and back. It’s a pity.
by stephen camps
Anybody who has seen Jeremy Lee judge on the Great British Menu, or on one of his other rare TV appearances will know him to be a great raconteur, in addition to being a great cook. This greatly anticipated first foray into writing is a triumph.
Firstly, the book is beautiful with fine illustrations that hark back to another age, and great photographs. The book feels expensive, although I would wish for a book mark.
The recipes are arranged by favourite ingredients and occasions and include an introduction emphasising the importance of the quality and provenance of ingredients.
In many ways, this is rather an old fashioned book, harking back to, and reminiscent of the books of Elizabeth David, Jane Grigson and even Julia Child and he wears those influences on his sleeve. Memory leads his thoughts and his Mother is a constant muse. Even the design reminds one of older publications. I’ve had my copy for a week now and am having to ration myself to prolong the pleasure of reading it. It’s sure to win awards and become a classic of the genre. Highly recommended.