The Times Food Book of the Year 2022
From a lifetime of cooking with some of the UK's greatest chefs - as well as lessons from his cookery teacher mother's brilliant home cooking - this book is about good food honed from good ingredients whether that be some great potatoes,asparagus or some berries. It is they that invariably and best spark the idea of what to cook for supper. The book is a masterclass in simply things done well.
There are sections on the usefulness and frugality of breadcrumbs,whether black olive crumbs or parsley to serve on spaghetti,impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts,pea dishes galore,the most useful jams and jellies from a Dundee childhood,classics like chicken with asparagus,potatoes and wild garlic aioli,essentials like anchovy dressing.
Jeremy's voice is filled with lyric and wit,and a memory,tip or musing is never far from the page in what is sure to be one of the most distinctive cook books published for years.
Publisher: HarperCollins PublishersISBN: 9780008156206Number of pages: 416Weight: 1380 gDimensions: 260 x 184 x 38 mm
MEDIA REVIEWS
'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
'One of the most beautiful cookery books I have ever seen. It should be prescribed'Rachel Roddy
'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
'Not only isCooking the most beautiful cookery book in living memory (with illustrations by the great John Broadley),but it is also that very rare thing: a book,both magisterial and friendly,that immediately feels like it has always been a part of your life,even though it's brand-new. Glorious recipes,glorious writing - you will want to cook from it from the day you buy it and you will pass it on to your children'India Knight
'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
Jeremy Lee
Jeremy Lee is a British chef,restaurateur and the author of Cooking: Simply and Well,for One or Many.
Visit the Jeremy Lee author page
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