The British chef Clare de Boer has won acclaim for her cooking at King, the restaurant in Manhattan she owns with Jess Shadbolt, her co-chef, and Annie Shi, where the food has the simple and gently mussed feel of the most sophisticated home cooking. And so we asked Ms. de Boer, 30, to keep a cooking diary for a week in July, a chronicle of what she actually makes at home. She and her husband, Luke Sherwin, a founder of the companies Casper and Block Renovation, live in Brooklyn, and have a house upstate near Dover Plains, N.Y.

Wednesday, July 17

I’m starting this diary where I start most of my mornings: in the King kitchen at 9 a.m., licking chickpea porridge off a wooden spoon. This mixture of chickpea flour, olive oil and water is the batter for our panisse. It’s served fried in ribbons, but it is most glorious (and treacherous) eaten from the bubbling vat, volcanic velvet with the crunch of sea salt that has just been added.

I continue to graze my way through the building blocks of the lunch menu: Yesterday’s tapenade will make a crust for today’s roast potatoes; grilled chiles will be blitzed into a salsa to go with beef. The peaches that have been ripening on the pass are ready to eat, so I tear one and toss it with salt, black pepper, olive oil and basil. This is the best way to eat a peach — or melon, or fig — salt drawing sugars to the surface, olive oil thickening the juice. I use ricotta salata like bread to soak it up.

Service is a blur of tasting tagliarini, poaching trout and eating warm cake as it comes out of the oven. To no one’s surprise, I cause a mudslide by cutting a piping hot slice before its shape has set. It’s rare for a cake to make it past me unharmed.