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

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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. Add the cold butter and salt, then, using your fingertips, work the butter into the flour until it resembles coarse crumbs.

It is as much indebted to Lee’s Dundee childhood as his years at the stove in smart Sassenach restaurants. 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. The chop goes wonderfully with so much, from olive oil, mash or potato and celeriac gratin to green beans, asparagus, peas, courgettes, Jerusalem artichokes or chicory.At the end of the hour, lower the temperature to 100C fan/gas mark ½ and bake for a further 20 minutes, until golden and crusted. 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. It seems almost redundant to point it out, so obvious is it, but I’ll say it anyway: Cooking by Jeremy Lee is the cookbook of the year. Loved by the London food world since making his mark at Terence Conran’s Blueprint Cafe, it seems like an oversight that Lee has not published a cookbook until now.

Place the fillets of hake in a deep ovenproof dish, lightly season with salt and white pepper and lightly dress with a soup spoon of olive oil. Like his cooking, Lee’s long (very long) awaited first book, the gorgeous Cooking: Simply and Well, For One or Many, with photos by Elena Heatherwick and illustrations by John Broadley, is authoritative, substantial, witty, romantic, beautifully presented and completely moreish. It is one of the best cookery books that I have ever read, it’s right up there with Elizabeth David.

Mayan gold and yukon gold potatoes cook a treat in this recipe, king edwards work very well, and good results were also enjoyed with baking and roasting potatoes.

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. 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. Lee hastens to add that at least it didn’t take 20 years to put together, like Alan Davidson’s Oxford Companion to Food. A fixture in the British culinary world due to successful stints running London restaurants, popular newspaper columns, and frequent television appearances, Jeremy Lee offers a beguiling combination of dishes which almost seem to be familiar but carry an aura of difference.

Echoes of Richard Bawden’s work for Fortnum and Masons and certainly a spine that you can easily pick out on a bookshelf. It’s not classic in my mind it really is something you might see from times gone - good eating never really goes away yes? The pressures of writing daily menus and working in a busy kitchen meant that structuring a whole book seemed overwhelming. To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose.

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

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