WINNER OF A FORTNUM'S SPECIAL AWARD 2023
WINNER OF A GUILD OF FOOD WRITERS AWARD 2023
WINNER OF THE ANDRÉ 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 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.
| ISBN: | 9780008156206 |
| Publication date: | 1st September 2022 |
| Author: | Jeremy Lee |
| Publisher: | 4th Estate an imprint of HarperCollins Publishers |
| Format: | Hardback |
| Pagination: | 416 pages |
| Genres: |
General cookery and recipes Cultural studies: food and society Cookery / food by ingredient: chicken and other poultry Cookery / food by ingredient: herbs, spices, oils and vinegars Cookery / food by ingredient: fruit and vegetables Cookery / food by ingredient: chocolate Cookery dishes and courses: desserts TV / celebrity chef cookbooks Organic food / organic cookery |