'Recipes that teach as they go, full of lightbulb moments that build real confidence in the kitchen. This is how it's done!' - Yotam Ottolenghi
'A cookbook full of not just recipes but an insight into the mind of a chef - tricks and techniques that will make you a better cook.' - Anna Jones
'A valuable resource for all cooks, it is indispensable. I couldn't be more admiring.' - Nigella Lawson
Named one of the Best Cookbooks this Winter by FORBES
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One of the most important things you can do whilst cooking is to ask why? Why am I adding salt now and not later? Why am I preheating my pan? Why has my chocolate mousse split? Why does this taste so good?!
In his debut book, Ben Lippett distils his years of experience as a professional chef in restaurants all over the world to reveal the hows and whys behind everything we do when preparing food. Through over 100 recipes you'll learn skills and techniques that can be applied to any recipe, enabling you to chop, fold, sauté and whisk your way through this book and gain confidence and competence in the kitchen.
You'll master the art of temperature control while perfecting the French Omelette, put together peerless pastas with Crab Tagliolini and Sunday Sauce, learn how to butterfly fish like a pro serving up Stuffed Bass with Fregola, 'Nduja and Gordal Olives, and find out all you need to know about making wonderfully soft and supple enriched dough when treating yourself to Doughnuts 'Myrtille'.
Guided by Ben's expert hand, How I Cook is your new kitchen companion, unlocking really good home cooking, one recipe at a time.
| ISBN: | 9780008715991 |
| Publication date: | 2nd September 2025 |
| Author: | Ben Lippett |
| Publisher: | HarperCollinsPublishers an imprint of HarperCollins Publishers |
| Format: | Hardback |
| Pagination: | 320 pages |
| Genres: |
General cookery and recipes TV / Celebrity chef / eateries cookbooks Quick and easy cookery Cooking with specific gadgets, equipment, utensils or techniques Cookery dishes and courses / meals Teaching skills and techniques |
'Recipes that teach as they go, full of lightbulb moments that build real confidence in the kitchen. This is how it's done!' - Yotam Ottolenghi
'A cookbook full of not just recipes but an insight into the mind of a chef - tricks and techniques that will make you a better cook.' - Anna Jones
'A valuable resource for all cooks, it is indispensable. I couldn't be more admiring.' - Nigella Lawson
Named one of the Best Cookbooks this Winter by FORBES
-
One of the most important things you can do whilst cooking is to ask why? Why am I adding salt now and not later? Why am I preheating my pan? Why has my chocolate mousse split? Why does this taste so good?!
In his debut book, Ben Lippett distils his years of experience as a professional chef in restaurants all over the world to reveal the hows and whys behind everything we do when preparing food. Through over 100 recipes you'll learn skills and techniques that can be applied to any recipe, enabling you to chop, fold, sauté and whisk your way through this book and gain confidence and competence in the kitchen.
You'll master the art of temperature control while perfecting the French Omelette, put together peerless pastas with Crab Tagliolini and Sunday Sauce, learn how to butterfly fish like a pro serving up Stuffed Bass with Fregola, 'Nduja and Gordal Olives, and find out all you need to know about making wonderfully soft and supple enriched dough when treating yourself to Doughnuts 'Myrtille'.
Guided by Ben's expert hand, How I Cook is your new kitchen companion, unlocking really good home cooking, one recipe at a time.
How I Cook features in the following genres: General cookery and recipes, TV / Celebrity chef / eateries cookbooks, Quick and easy cookery, Cooking with specific gadgets, equipment, utensils or techniques, Cookery dishes and courses / meals, Teaching skills and techniques
How I Cook is available in Hardback
How I Cook was written by Ben Lippett and published by HarperCollinsPublishers an imprint of HarperCollins Publishers
How I Cook has 320 pages
£23.40