Cooking: Simply and Well, for One or Many

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Cooking: Simply and Well, for One or Many

Cooking: Simply and Well, for One or Many

RRP: £30.00
Price: £15
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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. It’s also a journey through Lee’s career, from his signature snack of baked salsify, back to a classic pommes anna from his time at the London club Boodles, as well as a tribute to peers, mentors and his food-loving parents, who would think nothing of driving across Scotland for hours to pick up a good lobster. A beautiful book full of excellent, accessible recipes many of which have become staples in my household. 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.

Lee hastens to add that at least it didn’t take 20 years to put together, like Alan Davidson’s Oxford Companion to Food. Press the cake down lightly with the bottom of a frying pan, then cook for a further 30 minutes, until the edges of the cake have coloured deep gold.To make the pastry, put the cold butter, the flour, sugar and a pinch of salt into the bowl of a food processor and render to a fine crumb. 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.

Put the oil into the cast-iron pan, lay the pork chop on top and let cook undisturbed until deep mahogany in colour, roughly 8-10 minutes.I have often thought about a copper mould for making this lovely dish, as pleasing to look at as it is to eat. Alongside contemporaries such as Fergus Henderson, of St John, Lee takes as much credit as anyone for the extraordinary flourishing in our national cuisine over the past few decades. The book, Cooking: Simply And Well, For One or Many, was the result of many years of work, on and off, and he wasn’t quite ready to face its reality.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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