WINNER OF THE ANDRE SIMON AWARD 2022 FOR BEST FOOD BOOK
‘A beautifully written instant classic that is every bit as exuberant and delicious as the man himself!’ 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 puree.
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.
'A beautifully written instant classic that is every bit as exuberant and delicious as the man himself' Nigella Lawson 'Jeremy shares his joy for all things culinary; this is already a classic' Fergus Henderson 'Jeremy Lee is not only an exceptional chef, but an exceptional writer . . . One of the most beautiful cookery books I have ever seen. It should be prescribed' Rachel Roddy 'I love this book. The joy that is Jeremy leaps off every page. An inspiring collection of recipes and musings that have me wanting to cook every recipe and hang off every word! Just gorgeous' Skye Gyngell 'I worship Jeremy Lee. He's not just the best cook, he's also the jolliest, most joyous host, in person and on the page. He has a true gift for living, and for writing about it too' Olivia Laing 'Jeremy Lee masters the alchemy of food writing: insightful, witty, encouraging, patient, wise' Charlie Porter 'A tremendous book that also enchants with beautiful illustrations and stunning photographs. Another dish served at perfect temperature. Bravo, Jeremy' Jasper Conran
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