Cooking: Simply and Well, for One or Many

Product Information

A wider, shallower cake shaped and cooked in a cast-iron skillet or frying pan is as delicious as those cooked in hatted moulds. Press the cake down lightly with the bottom of a frying pan, then cook for a further 30 minutes, until the edges of the cake have coloured deep gold.

It’s not classic in my mind it really is something you might see from times gone - good eating never really goes away yes? 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.The recipes are arranged by favourite ingredients and occasions and include an introduction emphasising the importance of the quality and provenance of ingredients.

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. Firstly, the book is beautiful with fine illustrations that hark back to another age, and great photographs. Along the way he indulges in biscuits, blood oranges, chocolate, fish (“shiny darlings lifted from the deep”) offal, potatoes and soup, among other delights. It goes without saying that ingredients have to be top notch but these recipes make the component parts shine. 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.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.

Lay the spring onions on the hot pan to blister, turning after 3-4 minutes to blister the other side. The pressures of writing daily menus and working in a busy kitchen meant that structuring a whole book seemed overwhelming.

this book is about good food honed from good ingredients whether that be some great potatoes, asparagus or some berries. Carefully lift the sardines and set them skin side up on the onion, then place the egg on the sardines – et voilà. 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. 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.

Remove the cake from the oven, press down lightly with a frying pan one last time, then let sit for 5 minutes. Discard any excess fat from the pan, pour the red wine vinegar on to the chop, and turn it a few times to make sure it’s evenly coated.Some of my favourite cookbooks have spines that makes them very difficult to see on a packed shelf (Dan Lepard’s Short and Sweet, Nigella’s How to Eat to name two), but this one is definitely grabbable! The anna makes a splendid cake, perfect when cut into wedges and served with cuts of beef such as bavette, onglet, rump and loin, or fillet of lamb, hogget, mutton, pork and venison, and, of course, it goes very well with roast chicken. Take a 50g portion of the pastry and roll it out thinly on a lightly floured surface into a 12-13cm disc. This is British mostly hearty and comforting food and will definitely go on my ‘to cook from’ shelf rather than the reading shelf or worse the re-gifting shelf! Lee and friends shot the photographs for the book at his home, for a true reflection of his cooking – the chocolate tart is a little spilled, the pastry a little blond, the plates and cookware his own.