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Drawn from a lifetime of cooking with some of the UK’s greatest chefs - as well as lessons from the author’s mother, a cookery teacher - this book is about good food made from good ingredients, and a masterclass in simple things done well. There are sections on the usefulness and frugality of breadcrumbs; impromptu puddings like peaches in wine with bay leaves; jams and jellies from a Dundee childhood; classics like chicken with asparagus, potatoes and wild garlic aioli; essentials like anchovy dressing. From the Quo Vadis restaurateur, Jeremy Lee.
Hardback, 260x184mm, 418 pages.
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