How I Cook - A Chef’s Guide to Really Good Home Cooking by Ben Lippett

  • Chive soft scramble (page 46)

    from How I Cook - A Chef’s Guide to Really Good Home Cooking How I Cook - A Chef’s Guide to Really Good Home Cooking by Ben Lippett

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: chives; eggs; unsalted butter; toasted bread of your choice
    show

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Notes about this book

  • andreas_hprhif on April 27, 2026

    I really enjoy the recipes and the structure of this book! It definitely speaks to people that are looking to go the extra mile and level up their cooking. Not just a grab off the shelf and cook whichever. Not all of the recipes fit me but the ones Ive enjoyed have been bangers!

  • Leo on March 27, 2026

    So disappointing that this book suffers from poor editing. The recipes look achievable but fellow readers have spotted a couple of clangers and I suspect there will be more.

Notes about Recipes in this book

  • Chive soft scramble

    • et12 on January 13, 2026

      Really good instructions for a nice scrambled eggs. I feel like the amount of butter could be cut in half and it would be just as nice.

  • Baked cod with chorizo & peas

    • Lepa on May 31, 2026

      This sounded very exciting but was just okay. Not bad but didn't feel worth all the components/effort.

  • Ricotta dumplings with cheese & tomato broth

    • Sophiebrand on January 13, 2026

      Even after cooking for a long time the cheese broth wasn’t very flavorful

  • Creamed cabbage cavatelli

    • luke_i8msqc on September 19, 2025

      The pasta was a little dense - I would make smaller than the size that Ben recommends. The sauce was nice but not very exciting.

  • Stuffable pitta breads

    • pensky on May 24, 2026

      Did them on bbq Green Egg. Stunning.

  • Garlicky spinach & cheese pide

    • katmagdunn on May 21, 2026

      Really delicious and easier than it looked— the dough is quite forgiving and the filling is really simple to make up. Don’t skip the butter!

  • Smoked aubergine & 'nduja lasagne

    • Tessvssr on February 27, 2026

      Definitely more of a weekend recipe to make but very yummy!

  • Potatoes & squash baked in cream

    • Salro on October 10, 2025

      There is no cheese in the ingredient list but the method says to layer cheese and to sprinkle with cheese

  • Roast chicken with schmaltzy shallots & mash

    • Emwestley on January 20, 2026

      Used this mash recipe several times and it’s an absolute winner. It leave you with the potato skins which you can stuff and bake (cheese, chive, yoghurt dip or even as a canapé base for crème fraîche and caviar) or use for Ottolenghi’s harissa potato skin salad P146 Simple. I prefer this mash recipe to Straker’s just due to half the quantity of butter in this one. Use Straker’s for a richer mash (half the quantity of potatoes, 250g butter, 50ml milk)

  • Toulouse sausage with lentils & horseradish salsa verde

    • Peterkjsoe on January 26, 2026

      Used the recipe published in FT Weekend Magazine January 17 2026, which said “discarding the veggies”. Well, it did not say how, and as I had chopped onion, carrot, celery and leek finely, it would not have been easy, so I simply left it in. Will make again, but not chopping the vegetables as fine!

  • Chewy oatmeal choc chip cookies

    • Lepa on March 08, 2026

      These are great! I chilled the dough balls for two hours..they took about 16 minutes straight from the refrigerator. Warning: they spread a lot. Definitely a repeat.

  • Sticky date puddings with maple toffee sauce

    • katmagdunn on September 13, 2025

      These are exquisite… soft moist cake, rich toffee. Not too difficult either. But be warned they are also huge and rich…! We all started struggling before halfway in. (I halved the recipe and made 4, there were 3 of us so we each got a normal portion.) Each one is a proper pub size!! I recommend giving people the option to share, as they would in a pub. They’ll love them though!

  • Cheat's apple tarte Tatin

    • luke_i8msqc on February 22, 2026

      There is a missing instruction in the recipe - it tells you to boil the apple juice into a syrup but doesn’t tell you what to do with it once done? Assume add to the cooked apples before the pastry is put on?

    • Leo on March 27, 2026

      Just got this book and had a look at this recipe. Says in the introduction that he finishes it with apple caramel and ice cream. The recipe doesn't include this but it makes sense that the reduced apple juice is a garnish.

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  • ISBN 10 0008715998
  • ISBN 13 9780008715991
  • Published Sep 05 2025
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Harper Collins

Publishers Text

Cook through this book to learn the foundational techniques and the pro tricks to become a better home cook.

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

In his debut book, Ben Lippett shares his years of experience as a professional chef turned home cook to share the hows and whys behind everything we do in the kitchen. Through over 100 recipes, Ben provides timeless techniques and lessons which can go on to be applied to any recipe, allowing you to fold, sauté and whisk your way through this book as you gain confidence in the kitchen.

Guided by Ben’s expert hands and easy to follow voice, How I Cook will be your trusty kitchen companion, teaching you to be a better home cook one recipe at a time.