Cooking: Simply and Well, for One or Many

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She scoured books galore for different pastries, some plain, all made with butter and, on occasion, a scrape of vanilla seeds, a grating or two of lemon zest, ground almonds or walnuts or hazelnuts. There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic purée.

Sardines on toast, grilled pork chop, apple tarts – simple

After working for a few years in a Scottish country house hotel, Jeremy made the move down to London and landed a job at one of the most exciting restaurants of the 1980s. We gave the Michelin stars a run for their money, and an enlightened group of restaurant reviewers – like Fay Maschler, Matthew Fort – helped it gain traction. 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 woman who pioneered the modern cookbook, able to distil much that had been written before and make it simple and delightful. Foraging is great but oh boy do you need to know your stuff, and I think if you’re going to charge a spectacular amount of money for a leaf on the plate you better make sure it’s brilliant. Regular visitors to the restaurant, Quo Vadis, will find some of their favourite dishes in Jeremy’s book illustrated with wit and pen by John Broadley plus photographs by Elena Heatherwick. While the dishes Jeremy cooks change daily depending on the seasons, there are a few things on the menu he has become famous for.

Jeremy Lee Cooking | The Cooking World Jeremy Lee Cooking | The Cooking World

Having worked for traditionalists such as Simon Hopkinson, Alistair Little and Terence Conran, Lee is a great proponent of the beauty of simple things done well. Quo Vadis is today a London institution, but for all the prestige attached to its name, Jeremy runs a kitchen where good cheer and informality reign. I think it’s worth noting that it is a long time since I bought almonds already ground, preferring by far the resulting coarse crumb from grinding whole almonds myself. It was always going to be much more about cooking at home rather than in a restaurant, which really is a realm that’s nearly impossible to achieve at home, unless you’re cooking on a mass scale.

Some of them I recognise; he posted them on social media at the time and I remember feasting on his creations, even though I couldn’t eat them. From time to time, there is always a book that surprises us, which is precisely what happened with this book.

Cooking by Jeremy Lee | Cookbook Corner | Nigella Lawson

Paula Wolfert’s writing on Morocco and Claudia Roden on Middle Eastern cooking brought forth delight in the cooking of the Mediterranean with great charm. Along the way he indulges in biscuits, blood oranges, chocolate, fish (“shiny darlings lifted from the deep”) offal, potatoes and soup, among other delights. For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password. Anyone who has seen him chatting to diners at the tables in Quo Vadis knows what a warm, friendly personality he has. I'm looking forward to getting a lot of use out of this book plus it's a perfect one to gift to foodies.This autumn, Bibendum chef Claude Bosi and Jamavar and Bombay Bustle restaurateur Samyukta Nair will fling open the doors of Socca in Mayfair.