Cooking : Simply and Well, for One or Many – Jeremy Lee
Perhaps . . . perhaps . . . the greatest cookbook cover of recent times. Echoes of Richard Bawden’s work for Fortnum and Masons and certainly a spine that you can easily pick out on a bookshelf. Some of my favourite cookbooks have spines that makes them very difficult to see on a packed shelf (Dan Lepard’s Short and Sweet, Nigella’s How to Eat to name two), but this one is definitely grabbable!
Jeremy Lee is the chef at Soho’s Quo Vadis restaurant. He is a chef in the same lineage as Alistair Little, Rowley Leigh, Fergus Henderson etc; interested in ingredients first and foremost and not swayed by food trends.
His book is organisaed alphabetically around both individual ingredients and groups of ingredients, so the book starts with a section on artichokes and ends with wild garlic but also includes sections headed ‘equipment’, frangipani and salads.
Hardback. 405 pages
Measurements:
18.5cm x 26cm x 3.8cm
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