Cooking: Simply and Well, for One or Many

FREE Shipping

Cooking: Simply and Well, for One or Many

Cooking: Simply and Well, for One or Many

RRP: £30.00
Price: £15
£15 FREE Shipping

In stock

We accept the following payment methods


A striking dish with the pale green sauce pooled in the plate, contrasting with the delicate silvered skin of the hake. You’re not going to lose ANY weight by cooking from this book, there’s no lemongrass, chilli or avocado in sight so if that’s your bag move along.

Carefully lift the sardines and set them skin side up on the onion, then place the egg on the sardines – et voilà. Sit this upon the gentlest heat and warm until the shallots have softened and the anchovies have melted.But has traveled and cooked widely, citing influences from cooks in many places and generously, happily folding them into his repertoire. Great work from, clearly, someone who doesn't need to sell books to pay the mortgage, although PLEASE come back on Saturday Kitchen.

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Lay the spring onions on the hot pan to blister, turning after 3-4 minutes to blister the other side. They’re filled with books about food, from nouvelle cuisine pioneer Michel Guérard to current London pastry sensation Ravneet Gill.In many ways, this is rather an old fashioned book, harking back to, and reminiscent of the books of Elizabeth David, Jane Grigson and even Julia Child and he wears those influences on his sleeve. 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. Like his cooking, Lee’s long (very long) awaited first book, the gorgeous Cooking: Simply and Well, For One or Many, with photos by Elena Heatherwick and illustrations by John Broadley, is authoritative, substantial, witty, romantic, beautifully presented and completely moreish. Repeat with another layer of potato, continuing thus, adding butter, salt and black pepper as you go. The book, Cooking: Simply And Well, For One or Many, was the result of many years of work, on and off, and he wasn’t quite ready to face its reality.

Press the cake down lightly with the bottom of a frying pan, then cook for a further 30 minutes, until the edges of the cake have coloured deep gold.It goes without saying that ingredients have to be top notch but these recipes make the component parts shine. Jeremy had previously manned the stoves of Blueprint Café on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge. 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.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns


Address: UK
All products: Visit Fruugo Shop