Cooking: Simply and Well, for One or Many

Product Information

Any leftover pastry can be sliced thinly, laid on a baking sheet and baked in a low oven until crisp and lightly coloured, making rather wonderful biscuits. Jeremy Lee uses an old fashioned soup spoon for measuring which is quite quirky although he says a tablespoon will do just as well.

The pressures of writing daily menus and working in a busy kitchen meant that structuring a whole book seemed overwhelming. Pork chops - so simple and so delicious; devilled kidneys - sumptuous; tomato salad; simplicity itself. 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.

It is as much indebted to Lee’s Dundee childhood as his years at the stove in smart Sassenach restaurants. To access your ebook(s) after purchasing, you can download the free Glose app or read instantly on your browser by logging into Glose.

Jeremy applies this to the menus at Quo Vadis, where the cooking is bright, fresh, light and quintessentially British in a manner most modern. Take a 50g portion of the pastry and roll it out thinly on a lightly floured surface into a 12-13cm disc.

To make the pastry, put the cold butter, the flour, sugar and a pinch of salt into the bowl of a food processor and render to a fine crumb. At the end of the hour, lower the temperature to 100C fan/gas mark ½ and bake for a further 20 minutes, until golden and crusted. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. 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. God knows that this kind of thing is standing on the shoulders of the great and the many,” he says, gesturing to the shelves on all walls of his home.

Lee made his bones under Simon Hopkinson and Alastair Little, among the architects of the renaissance in modern British cooking.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. 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! 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 is one of the best cookery books that I have ever read, it’s right up there with Elizabeth David.