One: A Cookbook

Author(s): Florence Knight

General Cookery | Restaurant Books

'The kitchen was what brought my family together. Meals were about making the best of seasonal ingredients, improvising with what we had (even if what we had didn't exactly go together) and experimenting, sometimes to the point of absurdity. It was fun and it was about sharing and most of all it was about coming together, being one.' In this, her first cookbook, Florence turns her attention to the kitchen store cupboard to create imaginative, honest food from her favourite ingredients: olive oil, flour, mustard, vinegar, salt, ketchup, nuts, eggs, honey and chocolate. '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

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


Product Information

Florence Knight is 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.

General Fields

  • : 9781444734850
  • : Hodder & Stoughton General Division
  • : Saltyard Books
  • : June 2013
  • : 246mm X 189mm
  • : United Kingdom
  • : July 2013
  • : books

Special Fields

  • : 288
  • : Florence Knight
  • : Hardback
  • : 641.5