Cooking: Simply and Well, for One or Many

Reviews

stephen camps

This is British mostly hearty and comforting food and will definitely go on my ‘to cook from’ shelf rather than the reading shelf or worse the re-gifting shelf! It is purely inspirational for food. The book is beautiful and I'll buy one in the US without shipping. It reminds us of the importance of seasonally.

Amazing book and a beautiful study of how to cook & why.

I've had to read it cover to cover. 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. Today I'm going to pick tomatos and make the best salad. Not only is it superbly produced as you’d expect from 4th Estate (beautiful typography and paper and binding, smells devine - though no bookmarks : ( Photography is less than 50% too which is a shame)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.

Roberta Prostor

It smashed my unconscious bias. (page 358). This book is more then a classic cook book. The simplicity of taste in recipes that are excesable and easy to follow.

Jennifer WIlliams

I miss my mum's wisdom. A book so yummy you’d be forgiven for popping it in the aga & then enjoying it with a side of artichokes. Thank you Jeremy for letting us into your kitchen. Otherwise it is a beautiful book!

If you enjoy Simon Hopkinson, Val Warner, HFW, early Nigel Slater then you’ll love this book and the food, which I’ll call ‘modern old fashioned’. I love beetroot and horseradish it's one of my favourite things to eat, so page 287. They really need to re-think their packaging.

So I had to return it. Then page 91 profiteroles. This is a study in how to cook, why to cook & ultimately why it’s important to treat your food with love & respect.