Jeremy Lee on the 30-year cookbook, 100 years of Quo Vadis and Scottish fare
- Samuel Goldsmith
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Chef Jeremy Lee on why his book 'Cooking' took 30 years to write and why 'Kitchening', its follow up, took only one month
The Good Food podcast
Chef Jeremy Lee has spent four decades in professional kitchens and almost as long writing his first cookbook. In this episode, recorded at Quo Vadis in the Soho institution's 100th year, he joins host Samuel Goldsmith to talk about Cooking, the book that lay fallow for 30 years, and Kitchening, the seasonal follow-up he wrote in a single January locked away in a Dorset farmhouse.
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