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. Lee hastens to add that at least it didn’t take 20 years to put together, like Alan Davidson’s Oxford Companion to Food. Alongside contemporaries such as Fergus Henderson, of St John, Lee takes as much credit as anyone for the extraordinary flourishing in our national cuisine over the past few decades. I'm giving it 5 stars because it's not the book that I'm complaining about, but the packaging material.

It is one of the best cookery books that I have ever read, it’s right up there with Elizabeth David. The pressures of writing daily menus and working in a busy kitchen meant that structuring a whole book seemed overwhelming.

We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. 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. Lightly oil and season the skin side of the sardines, then lay them in the onion pan, skin side down, and cook undisturbed for 3-4 minutes, until the flesh turns pale.

While the pork chop is cooking, grind the garlic, lemon zest, thyme and rosemary with the fennel and celery seeds in a pestle and mortar and set aside.Anybody who has seen Jeremy Lee judge on the Great British Menu, or on one of his other rare TV appearances will know him to be a great raconteur, in addition to being a great cook. And while many of the recipes in the book were developed in professional kitchens, it is home cooking, and the home cook, that his book is about, and for.

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. Jeremy applies this to the menus at Quo Vadis, where the cooking is bright, fresh, light and quintessentially British in a manner most modern. Take a 50g portion of the pastry and roll it out thinly on a lightly floured surface into a 12-13cm disc. 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.A wider, shallower cake shaped and cooked in a cast-iron skillet or frying pan is as delicious as those cooked in hatted moulds. It goes without saying that ingredients have to be top notch but these recipes make the component parts shine. Warm, gregarious, solicitous, the very life and soul, this irrepressible Scotsman has endeared himself to generations of lucky London diners, first at Terence Conran’s Blueprint Café in the Nineties and Noughties, and for the past decade at the Hart brothers’ magnificent revival of the landmark Quo Vadis, on Dean Street in Soho. They’re filled with books about food, from nouvelle cuisine pioneer Michel Guérard to current London pastry sensation Ravneet Gill. It seems almost redundant to point it out, so obvious is it, but I’ll say it anyway: Cooking by Jeremy Lee is the cookbook of the year.

A beautiful book full of excellent, accessible recipes many of which have become staples in my household. Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ.Despite his slow start, in the end Lee over-delivered with his manuscript, and some favourite recipes were lost to the editing process. I’ve had my copy for a week now and am having to ration myself to prolong the pleasure of reading it. It’s wholesome food with twists but not too much and absolutely something people who love to cook would use.