Cooking: Simply and Well for One or Many


Drawn from a lifetime of cooking with some of the UK’s greatest chefs – as well as lessons from the author’s mother, a cookery teacher – this book is about good food made from good ingredients, and a masterclass in simple things done well. There are sections on the usefulness and frugality of breadcrumbs; impromptu puddings like peaches in wine with bay leaves; jams and jellies from a Dundee childhood; classics like chicken with asparagus, potatoes and wild garlic aioli; essentials like anchovy dressing. From the Quo Vadis restaurateur, Jeremy Lee.