Cooking: Simply and Well, for One or Many

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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. 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. And while many of the recipes in the book were developed in professional kitchens, it is home cooking, and the home cook, that his book is about, and for. I have often thought about a copper mould for making this lovely dish, as pleasing to look at as it is to eat. 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 recipes are arranged by favourite ingredients and occasions and include an introduction emphasising the importance of the quality and provenance of ingredients. You’re not going to lose ANY weight by cooking from this book, there’s no lemongrass, chilli or avocado in sight so if that’s your bag move along. 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.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. Lee and friends shot the photographs for the book at his home, for a true reflection of his cooking – the chocolate tart is a little spilled, the pastry a little blond, the plates and cookware his own. But has traveled and cooked widely, citing influences from cooks in many places and generously, happily folding them into his repertoire. The word "classic" is used far too often to describe stuff nowadays but, in this generation of a million new cookbooks out every day (it seems), this will rise to the top and always be remembered.

I had several such soup spoons, heavy EPNS jobs, knocking around at home - relics of long lost cutlery sets I imagine - so I use them when I am cooking one of these recipes. Pork chops - so simple and so delicious; devilled kidneys - sumptuous; tomato salad; simplicity itself. It’s not classic in my mind it really is something you might see from times gone - good eating never really goes away yes? Served with cream, ice-cream and custard, this is very good in those last days of winter when a treat is often much needed. 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.The pressures of writing daily menus and working in a busy kitchen meant that structuring a whole book seemed overwhelming.

An inspiring collection of recipes and musings that have me wanting to cook every recipe and hang off every word! It’s wholesome food with twists but not too much and absolutely something people who love to cook would use. In many ways, this is rather an old fashioned book, harking back to, and reminiscent of the books of Elizabeth David, Jane Grigson and even Julia Child and he wears those influences on his sleeve. Like his cooking, Lee’s long (very long) awaited first book, the gorgeous Cooking: Simply and Well, For One or Many, with photos by Elena Heatherwick and illustrations by John Broadley, is authoritative, substantial, witty, romantic, beautifully presented and completely moreish.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. When Jeremy Lee received the very first copy of his new cookbook from his publishers, he immediately threw it in a drawer, then cycled from his home in east London to get on with his day at Soho’s Quo Vadis, where he is chef-patron.