Cooking: Simply and Well, for One or Many (Jeremy Lee)

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Cooking: Simply and Well, for One or Many (Jeremy Lee)Good food honed from great ingredients is the principle at the heart of Cooking. There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin

Made from limestone

chocolate cake

Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season

Despite its humble ingredients--made of merely flour and water or flour and eggs--the magic

the recipes with which she was taught to cook

by black citizens in their own neighborhoods

Lime and Herb Salad to Buckwheat Cream Scones

one perfect food moment after another: this is a book with recipes to crave

Once reserved for special occasions

Standout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach is lauded by critics from London to New York to San Francisco

and reasonably priced meals

vivid photographs