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Cooking: Simply and Well, for One or Many

Cooking: Simply and Well, for One or Many - Hardcover

by Jeremy Lee
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Availability:In StockContributor:Jeremy LeePublish date:2023-10-03Pages:416
Language:EnglishPublisher:Fourth EstateISBN-13:9780008156206ISBN-10:8156204UPC:9780008156206Book Category:CookingBook Subcategory:Essays & Narratives, Individual Chefs & Restaurants, Comfort FoodSize:10.00 x 7.10 x 1.50 inchesWeight:3.0027Product ID:SCJKRDTWCC

WINNER OF A FORTNUM'S SPECIAL AWARD 2023

WINNER OF A GUILD OF FOOD WRITERS AWARD 2023

WINNER OF THE ANDR? 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 pur?e.

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.

Language:EnglishPublisher:Fourth EstateISBN-13:9780008156206ISBN-10:8156204UPC:9780008156206Book Category:CookingBook Subcategory:Essays & Narratives, Individual Chefs & Restaurants, Comfort FoodSize:10.00 x 7.10 x 1.50 inchesWeight:3.0027Product ID:SCJKRDTWCC

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 Café 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.


Publisher: Fourth Estate

Contributor(s)

Jeremy Lee

Author

Jeremy Lee

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