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Cooking: Simply and Well, for One or Many

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It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee.

Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook). Take a 50g portion of the pastry and roll it out thinly on a lightly floured surface into a 12-13cm disc.It goes without saying that ingredients have to be top notch but these recipes make the component parts shine. It is one of the best cookery books that I have ever read, it’s right up there with Elizabeth David. Sit this upon the gentlest heat and warm until the shallots have softened and the anchovies have melted. 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. Add the cold butter and salt, then, using your fingertips, work the butter into the flour until it resembles coarse crumbs.

Pork chops - so simple and so delicious; devilled kidneys - sumptuous; tomato salad; simplicity itself. I had several such soup spoons, heavy EPNS jobs, knocking around at home - relics of long lost cutlery sets I imagine - so I use them when I am cooking one of these recipes. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. 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.But Lee had long felt a volume of his own work may be simmering away, and when approached by Fourth Estate in about 2016 he knew it was time to make it real, eventually. 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. 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. At the end of the hour, lower the temperature to 100C fan/gas mark ½ and bake for a further 20 minutes, until golden and crusted. Mayan gold and yukon gold potatoes cook a treat in this recipe, king edwards work very well, and good results were also enjoyed with baking and roasting potatoes.

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