Jeremy Lee on Kitchening

In this follow-up to the multi-award-winning _Cooking_ [/books/], 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.JEREMY LEE's first kitchen job was at the Old Mansion House Hotel in Auchterhouse, just 20 miles from St Andrews.

He joined the Hart brothers at Quo Vadis in Soho in 2012, becoming Chef Proprietor of the venerable restaurant.

Jeremy had previously manned the stoves of Blueprint Cafe, and he has worked with such distinguished restaurateurs as Simon Hopkinson and Alastair Little, who all played a considerable part in the great resurgence of modern British cooking.Jay Rayner described him as a 'rare phenomena in the London food world; a chap everyone agrees is a good thing.'In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year; in 2013 they won the Tatler Award for Best kitchen.

In 2018, Jeremy was listed in the _Evening Standard_'s 'Progress 1000: London's most influential people - Tastemakers: Eat & Drink'.