Cooking: Simply and Well, for One or Many

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Cooking: Simply and Well, for One or Many

Cooking: Simply and Well, for One or Many

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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.

An inspiring collection of recipes and musings that have me wanting to cook every recipe and hang off every word! 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. Served with cream, ice-cream and custard, this is very good in those last days of winter when a treat is often much needed.God knows that this kind of thing is standing on the shoulders of the great and the many,” he says, gesturing to the shelves on all walls of his home. 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. Some of my favourite cookbooks have spines that makes them very difficult to see on a packed shelf (Dan Lepard’s Short and Sweet, Nigella’s How to Eat to name two), but this one is definitely grabbable! 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. A beautiful book full of excellent, accessible recipes many of which have become staples in my household.

Take a 50g portion of the pastry and roll it out thinly on a lightly floured surface into a 12-13cm disc. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ. 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.

When Jeremy Lee received the very first copy of his new cookbook from his publishers, he immediately threw it in a drawer, then cycled from his home in east London to get on with his day at Soho’s Quo Vadis, where he is chef-patron. 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 is as much indebted to Lee’s Dundee childhood as his years at the stove in smart Sassenach restaurants. 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.Echoes of Richard Bawden’s work for Fortnum and Masons and certainly a spine that you can easily pick out on a bookshelf.

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

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