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General cookery & recipes
It should be prescribed’ Rachel Roddy ’ Nigella Lawson ' Nigella Lawson 'This is already a classic' Fergus Henderson 'One of the most beautiful cookery books I have ever seen. ‘A beautifully written instant classic that is every bit as exuberant and delicious as the man himself! 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. 'Jeremy Lee is an absolutely brilliant British chef . Cooking is brimming with stories, wit, infectious joy for food and indispensable advice. Author(s): Lee, Jeremy, Binding: Hardback, Date of Publication: 01/09/2022, Pagination: 416 pages, Series: N/A, Imprint: Fourth Estate Ltd, Published By: HarperCollins Publishers, Book Classification: Lifestyle, sport & leisure, ISBN13\EAN\SKU: 9780008156206
Hardback | 416 pages185 x 261 x 40 | 1384g
- Dimensions: 184x260mm
- 416 pages, Hardback.
Reviews
stephen camps
So I had to return it. This book is more then a classic cook book. You’re not going to lose ANY weight by cooking from this book, there’s no lemongrass, chilli or avocado in sight so if that’s your bag move along. Today I'm going to pick tomatos and make the best salad.
Roberta Prostor
A book so yummy you’d be forgiven for popping it in the aga & then enjoying it with a side of artichokes. ) If you buy this book your be cooking daily it's so soul pleasing. It is purely inspirational for food. I'm giving it 5 stars because it's not the book that I'm complaining about, but the packaging material.
Amazing book and a beautiful study of how to cook & why.
Obviously I wasn't going to give it as a gift anymore. I love beetroot and horseradish it's one of my favourite things to eat, so page 287. They really need to re-think their packaging.
Jennifer WIlliams
It reminds us of the importance of seasonally. Then page 91 profiteroles.
If you enjoy Simon Hopkinson, Val Warner, HFW, early Nigel Slater then you’ll love this book and the food, which I’ll call ‘modern old fashioned’. 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.
Otherwise it is a beautiful book! Is good for the soul. 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.
When it arrived, in a flimsy heavy cardstock mailer, the book was damaged. It's a beautiful book and I waited a while to get it (as it's shipped from the UK to Phoenix, AZ). I miss my mum's wisdom.
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