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Published on 1 September 2022 by HarperCollins Publishers (Fourth Estate Ltd) in the United Kingdom.
by Lee, Jeremy | Lifestyle, sport & leisure Published 01/09/2022 by Harpercollins Publishers (Fourth Estate Ltd) in the United Kingdom Hardback | 416 pages 95 Same Day (London only) ' Nigella Lawson 'This is already a classic' Fergus Henderson 'One of the most beautiful cookery books I have ever seen. £6. 71 Balham High Road, Balham, SW12 9AP £3. ' Nigella Lawson ‘One of the most beautiful cookery books I have ever seen. 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.
Author: Lee, Jeremy
- Dimensions: 184x260mm
- 416 pages, Hardback.
Reviews
Amazing book and a beautiful study of how to cook & why.
(I was tasked a dinner parties to make these so ther we have it. The book is beautiful and I'll buy one in the US without shipping.
Roberta Prostor
Otherwise it is a beautiful book! ) If you buy this book your be cooking daily it's so soul pleasing. I miss my mum's wisdom.
Jennifer WIlliams
They really need to re-think their packaging. Today I'm going to pick tomatos and make the best salad. I love beetroot and horseradish it's one of my favourite things to eat, so page 287. Is good for the soul.
stephen camps
I've had to read it cover to cover. I'm giving it 5 stars because it's not the book that I'm complaining about, but the packaging material. This book is more then a classic cook book. Then page 91 profiteroles.
Obviously I wasn't going to give it as a gift anymore. When it arrived, in a flimsy heavy cardstock mailer, the book was damaged.
It is purely inspirational for food. 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.
I had concerns that this would be a book for those upper tier foodies who love to talk about food and restaurants but never actually cook from a recipe book but here are a bunch of comforting recipes written with love often like Hopkinson and Slater referring to family meals of old. So I had to return it.
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