Imprint
- Headline Home
Prose: non-fiction, Cooking, General cookery & recipes, Cookery by ingredient
Imaginative recipes inspired by simple ingredients.
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
Praise for One: A Cook and Her Cupboard
-
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
-
Italian food dominates, but Knight's childhood of family meals around the dinner table comes through in desserts such as jam roly-poly and steamed apple and treacle pudding. - Square Meal Lifestyle
-
Her warm, personal recipes are collected in her first cookbook; plates of refreshingly simple courgette, honey and pecorino, and burrata pickled beetroot and rhubarb show off the ingredients beautifully. And Jason Lowe's photography captures that casual London chic the Polpo restaurants are famous for. - Harpers Bazaar Online
-
An inspiring cookbook of dishes that focus on 10 key store-cupboard ingredients. - Grazia
-
She's young, gorgeous, a fashion college graduate, and formerly a head chef at uber-top table, Polpetto in London. If you're intimidated by all of this, you shouldn't be. Her culinary bag is uncomplicated and simple, but imaginative. A TV series can't be far off. - Image
Florence Knight
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.
Find a book you’ll love, get our Word Up newsletter
.png?auto=compress&w=150&h=60&fit=crop&fm=jpg)
.png?auto=compress&w=150&h=60&fit=crop&fm=jpg)
Hachette Australia acknowledges and pays our respects to the past, present and future Traditional Owners and Custodians of Country throughout Australia and recognises the continuation of cultural, spiritual and educational practices of Aboriginal and Torres Strait Islander peoples. Our head office is located on the lands of the Gadigal people of the Eora Nation.
