Cooking: Simply and Well, for One or Many

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Everything is do-able (although some ingredients are a bit of a challenge if you want the best quality versions and live outside the major cities), it's well written, and engaging.

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.

I'm giving it 5 stars because it's not the book that I'm complaining about, but the packaging material. Jeremy Lee uses an old fashioned soup spoon for measuring which is quite quirky although he says a tablespoon will do just as well. The word "classic" is used far too often to describe stuff nowadays but, in this generation of a million new cookbooks out every day (it seems), this will rise to the top and always be remembered. It goes without saying that ingredients have to be top notch but these recipes make the component parts shine. Pork chops - so simple and so delicious; devilled kidneys - sumptuous; tomato salad; simplicity itself.

They’re filled with books about food, from nouvelle cuisine pioneer Michel Guérard to current London pastry sensation Ravneet Gill. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. 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.For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password. Remove the cake from the oven, press down lightly with a frying pan one last time, then let sit for 5 minutes.