Ben Lippett and How I Cook

'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

'Recipes that teach as they go, full of lightbulb moments that build real confidence in the kitchen. This is how it's done!' - Yotam Ottolenghi

One of the most important things you can do whilst cooking is to ask why? Why am I adding salt now and not later? Why am I preheating my pan? Why has my chocolate mousse split? Why does this taste so good?!

In his debut book, chef Ben Lippett distils his years of experience as a professional chef in restaurants all over the world to reveal the hows and whys behind everything we do when preparing food. Through over 100 recipes you'll learn skills and techniques that can be applied to any recipe, enabling you to chop, fold, saute and whisk your way through this book and gain confidence and competence in the kitchen.

You'll master the art of temperature control while perfecting the French Omelette, put together peerless pastas with Crab Tagliolini and Sunday Sauce, learn how to butterfly fish like a pro serving up Stuffed Bass with Fregola, 'Nduja and Gordal Olives, and find out all you need to know about making wonderfully soft and supple enriched dough when treating yourself to Doughnuts 'Myrtille'.

Guided by Ben's expert hand, How I Cook is your new kitchen companion, unlocking really good home cooking, one recipe at a time.

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'.

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. A compelling and impressive debut. - Ed Smith

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