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9780008715991

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Reviews

Ben's put it all on a plate – how ingredients behave, why they throw tantrums or play nice in the pan. Recipes that teach as they go, full of lightbulb moments that build real confidence in the kitchen. Plus photography so stunning it makes you want to lick the page. 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 This is a smart, stylish and infectious cookbook that is quite literally packed with advice, inspiration and (crucially) a heap of mouthwatering ideas and recipes. It's not just the 'how', it's the 'why' as well – How I Cook will prove essential for all cooks, whether experienced or just starting out. A compelling and impressive debut. – Ed Smith A deeply informative yet accessible exploration of cooking, filled with beautiful recipes. Ben’s thoughtful, practical approach makes even complex techniques feel achievable at any level. This book is perfect for anyone looking to become a better cook and understand how flavour works. – Ixta Belfrage Useful and beautiful, full of heart and great recipes. Ben Lippett's 15 kitchen tenets are the kind of quiet wisdom that will transform how you cook and how you feel about cooking. A cooking bible for the times. – Helen Goh If you really like to eat, you're going to really love this lively, exuberant feast of a book. – Mark Diacano Ben’s food is completely delicious. It is just the kind of food you want to eat. I cannot wait to cook from this book. – Thomasina Miers

“Anything Ben cooks, I want to eat. He is a master of modern classics, impressively able to blend strong technical ability with fresh, vibrant flavours. I love the way his recipes pay deep respect to traditions while managing to push them forward. Ben is in the very rare category of chefs you can genuinely rely on – his recipes actually work, teach you skills, and have amazing results with absurd levels of flavour. There are very few people I would blindly follow a recipe from, but I have utmost trust in Ben. I’ve no doubt his book will be one I reference again and again, whether it’s casual weeknight pasta or a full-blown Christmas dinner. I cannot WAIT for this book.” Nicola Lamb “Ben is right that there’s a hole that a recipe-led, Salt Fat Acid Heat-lite cookbook could plug.There are obvious reasons it doesn’t already exist: not least that it’s difficult to successfully write an educative generalist cookbook that’s as tasty as it is trustworthy and (crucially) commercial. I can’t think of many who could (a) write that book and (b) be the marketable face of it … but Ben is the real deal. It’s no surprise that he’s flying, and is right at the top of the new generation voices in food. He’s a proper cook, a natural teacher, is likeable, evidently and effortlessly media savvy, and will become a trusted guru for many. To be honest, I’m a little bit jealous.” Ed Smith “A brilliantly informative yet totally accessible deep dive into the hows and whys of cooking – this is the book I needed when I first started cooking professionally. Ben has a knack for breaking complicated techniques down to make them fun and achievable. I’ve been a big fan of Ben’s development style for years and now read his newsletter weekly – I have no doubt this book will be a great success.” Ixta Belfrage

Ben's put it all on a plate – how ingredients behave, why they throw tantrums or play nice in the pan. Recipes that teach as they go, full of lightbulb moments that build real confidence in the kitchen. Plus photography so stunning it makes you want to lick the page. This is how it’s done! – Yotam Ottolenghi This is a smart, stylish and infectious cookbook that is quite literally packed with advice, inspiration and (crucially) a heap of mouthwatering ideas and recipes. It's not just the 'how', it's the 'why' as well – How I Cook will prove essential for all cooks, whether experienced or just starting out. A compelling and impressive debut. – Ed Smith A deeply informative yet accessible exploration of cooking, filled with beautiful recipes. Ben’s thoughtful, practical approach makes even complex techniques feel achievable at any level. This book is perfect for anyone looking to become a better cook and understand how flavour works. – Ixta Belfrage

Ben's put it all on a plate – how ingredients behave, why they throw tantrums or play nice in the pan. Recipes that teach as they go, full of lightbulb moments that build real confidence in the kitchen. Plus photography so stunning it makes you want to lick the page. 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 This is a smart, stylish and infectious cookbook that is quite literally packed with advice, inspiration and (crucially) a heap of mouthwatering ideas and recipes. It's not just the 'how', it's the 'why' as well – How I Cook will prove essential for all cooks, whether experienced or just starting out. A compelling and impressive debut. – Ed Smith A deeply informative yet accessible exploration of cooking, filled with beautiful recipes. Ben’s thoughtful, practical approach makes even complex techniques feel achievable at any level. This book is perfect for anyone looking to become a better cook and understand how flavour works. – Ixta Belfrage Useful and beautiful, full of heart and great recipes. Ben Lippett's 15 kitchen tenants are the kind of quiet wisdom that will transform how you cook and how you feel about cooking. A cooking bible for the times. – Helen Goh

Author Information

Ben Lippett is a chef and food writer. He's cooked in professional kitchens all over the world, worked with Mob and in food media, and is the author of the popular Substack 'How I Cook'.

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