Good food honed from great ingredients is the principle at the heart of Cooking.
Cooking is brimming with stories, infectious joy for food and indispensable advice from Jeremy Lee, the chef behind Soho’s well-loved Quo Vadis.
There are sections on the usefulness and frugality of breadcrumbs; 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.
Illustrated by John Broadley and photographed by Elena Heatherwick.
‘A beautifully written instant classic that is every bit as exuberant and delicious as the man himself!’ Nigella Lawson
‘One of the most beautiful cookery books I have ever seen. It should be prescribed’ Rachel Roddy