COOKING EB
eBook - ePub

COOKING EB

Simply and Well for One or Many

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

COOKING EB

Simply and Well for One or Many

About this book

WINNER OF A FORTNUM'S SPECIAL AWARD 2023

WINNER OF A GUILD OF FOOD WRITERS AWARD 2023

WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK

BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS

'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 purée.

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.

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Yes, you can access COOKING EB by Jeremy Lee in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Fourth Estate
Year
2022
Print ISBN
9780008156206
eBook ISBN
9780008156213
Topic
Art

Table of contents

  1. Title Page
  2. Copyright
  3. Dedication
  4. Author’s note
  5. Contents
  6. Introduction
  7. ARTICHOKES Kitchen thistles
  8. ASHETS AND CHARGERS A few big dishes simply done
  9. BISCUITS Roll out the barrel
  10. BLOOD ORANGES A sanguine affair
  11. BREADCRUMBS Crusts crumbled crisp and coarse
  12. CHARD Such extraordinary plumage
  13. CHOCOLATE Behind bars
  14. EQUIPMENT Cooking paraphernalia from small to large
  15. FISH Shiny darlings lifted from the deep
  16. FRANGIPANI There’s something about almonds
  17. GARLIC The remarkable qualities of a bulb
  18. IMPROMPTU SUPPERS Off-the-cuff cooking
  19. OFFAL The heart of the matter
  20. PANTRY PAGES
  21. PEAS A bushel and a peck
  22. PIES Even the planet must have a crust
  23. POTATOES Earthy delights
  24. SALADS How to dress for the occasion
  25. SALSIFY A most curious root
  26. SOUP That restorative brew
  27. SWEET SOMETHINGS To feed a need
  28. VEGETABLES Picking, peeling, podding
  29. WALNUTS The redoubtable nut
  30. WILD GARLIC A most exuberant not to mention abundant leaf
  31. A list of great stockists
  32. Index
  33. Acknowledgements
  34. About the Author
  35. About the Publisher