From award-winning and acclaimed chef Jeremy Lee, a new seasonal cookbook on the day-to-day kitchening of good food. 'Overflowing with deliciousness' MARGOT HENDERSON 'Gorgeous recipes in an equally gorgeous book' STANLEY TUCCI 'Jeremy's simple dishes are glorious' CLAUDIA RODEN 'Stuffed with tempting recipes' PRUE LEITH In this follow-up to the multi-award-winning Cooking, Jeremy shows you how to make the most of local produce while finding joy in the simple act of being in the kitchen. With wit and expertise, he spotlights the finest offerings from each month of the year. There are spring classics like leeks vinaigrette and baked asparagus with parmesan; summer delights such as pickled mackerel with gooseberries or quail with artichokes and broad beans; autumn feasts like spiced chickpeas with a pot of polenta; and practical tips like how to joint and preserve a goose for a variety of winter dishes. Each season includes indispensable guidance on which cheeses to buy and essential pudding recipes, including peach and redcurrant trifle; pear and ginger tart; and lemon, ricotta and olive cake. There is plenty of clever advice on how to use a glut of produce, including compotes and preserves, and suggestions for swapping ingredients to make recipes work throughout the year. Kitchening is a beautifully packaged collection of timeless recipes, charming anecdotes and culinary wisdom. It is sure to be another classic for years to come.
Lead title KITCHENING is the second cook book from superstar chef JEREMY LEE, after his highly successful 2022 debut, COOKING, which won several prizes, including an André Simon Award and a Fortnum & Mason Food & Drink Award. It received widespread praise and critical acclaim, selling over 35k TCM. Features over 150 recipes spanning every season, with bespoke guidance on sourcing and preparing the best ingredients. This is an essential kit for sustainable all year-round cooking. Jeremy is chef proprietor at iconic London restaurant Quo Vadis. In 2024 he was awarded an MBE for services to the food industry. He has written for the Guardian, Financial Times, The Times and more. TV appearances include the Great British Menu, Saturday Kitchen and Could You Eat an Elephant? KITCHENING will be illustrated by John Broadley, maintaining the same well-loved style of his award-winning debut.
Jeremy Lee, Quo Vadis and John Broadley have a combined social media following of over 120K followers. Quo Vadis celebrates its centenary in 2026, featuring collaborations with Rachel Roddy, Jackson Boxer, Fergus and Margot Henderson, Angela Hartnett and Neil Borthwick, Olia Hercules and Joe Woodhouse, to name a few. We expect this will generate even more publicity and visibility for KITCHENING. Competition: st john; river; cafe; cottage; brutto; comfort; sift; trullo; cafe cecilia; A Year of Fermentation; trattoria;. julius roberts; jamie oliver; ottolenghi; nicola lamb; stanley tucci; nigel slater; nigella lawson; diana henry; fergus henderson; thomas straker;elizabeth david;.