Jeremy Lee & Bee Wilson: Kitchening

Jeremy Lee’s smoked eel sandwich became a London sensation when it was introduced at Soho’s Quo Vadis, where Lee is chef proprietor and, amongst other things, led Jay Rayner to call him ‘a rare phenomena in the London food world; a chap everyone agrees is a good thing.’ Now his second cookbook Kitchening (4th Estate) continues his exploration of the two most important things in great cooking: simplicity and deliciousness. Jeremy discussed his philosophy of food with one of the country’s leading food writers Bee Wilson, author of, most recently, The Heart-Shaped Tin (4th Estate).

You can buy a copy of Kitchening from the London Review Bookshop.

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