Discovering the Culinary Kingdom with Ben Lippett’s How I Cook
When Ben Lippett first pitched his debut culinary book, How I Cook, he faced a difficult challenge. Major publishers, appreciating his popularity through his pandemic blog and subsequent Substack, turned him down. Why? They thought the concept of a “chef’s guide to really good home cooking” resembled a textbook too closely. Yet for Lippett, that was the crux of the matter—his goal was to distill culinary principles into an engaging format.
A Refreshing Approach to Cooking
Lippett’s approach is refreshing, especially amid a sea of cookbooks that romanticize food without offering practical guidance. “There are hundreds of cookbooks that write romantically about food,” he highlights in a video call, “but they don’t always get to the core of cooking.” His mission becomes clear: giving home cooks the essential principles to unlock what he calls “the culinary kingdom.”
What sets How I Cook apart is its light yet serious tone. “I wanted it to be serious, but not intimidating,” Lippett explains. Chapter one opens with “15 Rules I Live By In The Kitchen,” a blend of educational content and relaxing advice, the final rule being reassuringly simple: “Don’t Worry, You’ll Eat Again.” In home cooking, he argues, the stakes are low, emphasizing that it’s okay to make mistakes in the kitchen.
Visual Learning through Infographics
The book doesn’t just hold recipes; it bursts with bright infographics and handy tips designed for visual learners. For Lippett, employing a flowchart simplifies complex techniques like baking bread, making the culinary journey less daunting. The book is an invitation to experiment, encouraging readers to embrace creativity in the kitchen.
A Culinary Background Rich with Experience
Lippett’s culinary journey spans over ten years, from frying falafel in Brighton to creating “posh Mexican food” in New York City. He spent formative years in esteemed restaurants, such as Brighton’s 64 Degrees and London’s Orasay. The dream to publish a cookbook materialized when he transitioned from the professional kitchen to focus on writing and recipe development. “The whole goal,” he shares, “was to write something that nourishes the reader in more ways than one.”
Essential Recipes to Master
One dish that Lippett insists everyone should learn is the French omelette, which encapsulates fundamental culinary skills such as seasoning and temperature control. “If you can master it, you’ve nailed the book,” he says, emphasizing that even if it doesn’t turn out perfectly, it will still taste delicious.
Coruscating Recipes from the Book
Cod Schnitzel Holstein
Lippett’s twist on the classic schnitzel features cod instead of veal due to his partner’s pescatarian preferences. He highlights the ease of cooking breaded fish compared to meat, advising readers that they can breadcrumb the fish in advance to save time. The accompanying brown butter sauce uses lemon, capers, parsley, and anchovies, creating a vibrant flavor profile. Suggesting a side of chips, Lippett’s recipe is as easy as it is delectable.
Smoky Squash, Butter Bean and Citrus Soup
Perfect for utilizing leftover items, this soup embodies the spirit of delicious thriftiness. Inspired by the Italian ribollita, it combines roasted squash, buttery beans, and smoky chili paste into a rich, comforting dish. Lippett stresses the importance of building flavors at every step, ensuring that simple ingredients come together into something exceptional.
The French Omelette
Often seen as the epitome of egg dishes, Lippett’s French omelette showcases the technique and finesse a good cook should possess. It’s tender, buttery, and filled with soft scrambled eggs, served as a testament to skill rather than complexity. Each omelette is an opportunity for practice, with Lippett admitting that even the most seasoned chefs have their off days.
The Noble Art of Cooking
Ben Lippett’s How I Cook stands as a significant addition to culinary literature, bridging the gap between romanticism and practicality. His nurturing of both the art and the science of cooking encourages readers to embrace their culinary challenges. Through vivid instruction and inspiring anecdotes, he invites you to explore your kitchen with confidence and creativity—because, ultimately, cooking is as much about joy as it is about nourishment.
How I Cook by Ben Lippett (HarperCollins, £26). Order a copy at observershop.co.uk for £23.40. Delivery charges may apply.