One: A Cook and Her Cupboard
Florence Knight
Jul 2013 · Hachette UK
5.0star
1 reviewreport
Ebook
288
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About this ebook
Cooking's new golden girl. Guardian
The new kitchen goddess. Daily Mail
Each chapter in One focuses on recipes built around one particular store cupboard ingredient, such as ketchup, oil, salt and honey. The result is a host of modern European dishes that have appeal, longevity and a touch of elegance to boot. Olive
She made her name as head chef at London's Polpetto and now Florence Knight has brought out her first book, One. In it, she turns to the kitchen cupboard to create no-nonsense but creative food from her favourite ingredients - proving just how much can be achieved with a bottle of ketchup and some imagination. Waitrose Kitchen
Florence is the next big thing in cooking. Observer Food Monthly
'Less is more' typifies Florence's style. She cooks with delicacy and almost poetic simplicity but with a meticulous attention to detail that manifests itself in dishes of rare and delightful flavours. Russell Norman, Polpo
The new kitchen goddess. Daily Mail
Each chapter in One focuses on recipes built around one particular store cupboard ingredient, such as ketchup, oil, salt and honey. The result is a host of modern European dishes that have appeal, longevity and a touch of elegance to boot. Olive
She made her name as head chef at London's Polpetto and now Florence Knight has brought out her first book, One. In it, she turns to the kitchen cupboard to create no-nonsense but creative food from her favourite ingredients - proving just how much can be achieved with a bottle of ketchup and some imagination. Waitrose Kitchen
Florence is the next big thing in cooking. Observer Food Monthly
'Less is more' typifies Florence's style. She cooks with delicacy and almost poetic simplicity but with a meticulous attention to detail that manifests itself in dishes of rare and delightful flavours. Russell Norman, Polpo
Ratings and reviews
5.0
1 review
About the author
Florence Knight is a Sunday Times columnist and head chef at Polpetto in Soho. She studied at London College of Fashion before deciding to follow her passion for food, studying at Leiths School of Food and Wine. She then went on to work with French master baker Richard Bertinet, as a pastry chef at the Diamond Club, where the kitchen was led by Raymond Blanc, and in 2010 joined Polpetto, the small Venetian-inspired restaurant owned by Russell Norman.
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