Cooking: Simply and Well, for One or Many
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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.
We imagine that some of that quality arises from a very impressive collection of cookbooks (featured on pages 14 and 15), but no matter its source, imagination is available here in a wide range of dishes and pantry items, such as:
- Black olive bread crumbs
- Spinach and crab tart
- Duck, pea, and cabbage hash
- Salsify risotto
- Chocolate, almond, and marmalade tart
If you want to lean British with this book, you certainly can. There are smoked fishes and abundant dairy products. But has traveled and cooked widely, citing influences from cooks in many places and generously, happily folding them into his repertoire.
Hardcover. Color photographs throughout.