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.
| ISBN: | 9780008645786 |
| Publication date: | 10th September 2026 |
| Author: | Jeremy Lee |
| Publisher: | 4th Estate an imprint of HarperCollins Publishers |
| Format: | Hardback |
| Pagination: | 416 pages |
| Genres: |
TV / Celebrity chef / eateries cookbooks Cookery dishes and courses: main courses Cookery dishes and courses: desserts Organic food / organic cookery Sustainable food / cookery General cookery and recipes |
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 LEITHIn 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.
Kitchening features in the following genres: TV / Celebrity chef / eateries cookbooks, Cookery dishes and courses: main courses, Cookery dishes and courses: desserts, Organic food / organic cookery, Sustainable food / cookery, General cookery and recipes
Hardback. £27.00, down from the £30.00 cover price. In Stock.
Kitchening was written by Jeremy Lee and published by 4th Estate an imprint of HarperCollins Publishers
Kitchening has 416 pages
£27.00, reduced from £30.00. In Stock.