THIS TITLE WILL BE RELEASED ON FEBRUARY 2ND, 2027. RESERVE YOUR COPY NOW AND WE'LL HAVE IT OUT TO YOU THE MOMENT IT COMES IN. ALL PREORDERS RECEIVE 20% OFF. ORDERS THAT INCLUDE BOTH IN-STOCK & PREORDER ITEMS WILL SHIP OUT ONLY WHEN THE PREORDER HAS COME IN. From award-winning and acclaimed chef Jeremy Lee, a new seasonal cookbook on the day-to-day kitchening of good food. 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 and we eagerly welcome its arrival! It's sure to be another instant classic in the making. DetailsHardcover / 416 pagesPublished 2 February 2027
