Cooking: Simply and Well, for One or Many

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Cooking: Simply and Well, for One or Many

Cooking: Simply and Well, for One or Many

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It’s wholesome food with twists but not too much and absolutely something people who love to cook would use. They’re filled with books about food, from nouvelle cuisine pioneer Michel Guérard to current London pastry sensation Ravneet Gill. 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. The book, Cooking: Simply And Well, For One or Many, was the result of many years of work, on and off, and he wasn’t quite ready to face its reality. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

Along the way he indulges in biscuits, blood oranges, chocolate, fish (“shiny darlings lifted from the deep”) offal, potatoes and soup, among other delights.A beautiful book full of excellent, accessible recipes many of which have become staples in my household. I'm giving it 5 stars because it's not the book that I'm complaining about, but the packaging material. 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. Pork chops - so simple and so delicious; devilled kidneys - sumptuous; tomato salad; simplicity itself.

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. It’s also a journey through Lee’s career, from his signature snack of baked salsify, back to a classic pommes anna from his time at the London club Boodles, as well as a tribute to peers, mentors and his food-loving parents, who would think nothing of driving across Scotland for hours to pick up a good lobster.

The chop goes wonderfully with so much, from olive oil, mash or potato and celeriac gratin to green beans, asparagus, peas, courgettes, Jerusalem artichokes or chicory. 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. 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. 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.

Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook).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. 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! Place the tart on a wire rack over a tray to catch any butter that may fall from the tart while baking.

Those spoilt types, like me, who are fortunate enough to eat occasionally at Quo Vadis will turn immediately to pies (“even the planet must have a crust”), knowing that no one on Earth makes a better one, before checking the index (I’ll save you the bother: it’s pages 144-5) for Lee’s smoked eel sandwich, for my money the greatest thing to appear on any menu (or cookbook page) since, yup, sliced bread. Add the cold butter and salt, then, using your fingertips, work the butter into the flour until it resembles coarse crumbs. A chapter on blood oranges sits between Biscuits and Breadcrumbs, while Impromptu Dinners provides meals (such as a perfect pork chop and pan juices) that can be made for one or scaled up; and there are simple, joyous meals to feed a crowd (little meatballs, or fennel and lemon spaghetti). It is as much indebted to Lee’s Dundee childhood as his years at the stove in smart Sassenach restaurants. For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password.He is a chef in the same lineage as Alistair Little, Rowley Leigh, Fergus Henderson etc; interested in ingredients first and foremost and not swayed by food trends. While the pork chop is cooking, grind the garlic, lemon zest, thyme and rosemary with the fennel and celery seeds in a pestle and mortar and set aside. Put the oil into the cast-iron pan, lay the pork chop on top and let cook undisturbed until deep mahogany in colour, roughly 8-10 minutes. It seems almost redundant to point it out, so obvious is it, but I’ll say it anyway: Cooking by Jeremy Lee is the cookbook of the year. A wider, shallower cake shaped and cooked in a cast-iron skillet or frying pan is as delicious as those cooked in hatted moulds.

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