Synopsis
This cookbook contains recipes that reflect the style of modern, home cookery, together with advice and tips designed to make them foolproof and easy. Watson has twice won the Glenfiddich award for Magazine Cookery Writer of the Year.
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About the Author
Ruth Watson, a food journalist, was the <i>Glenfiddich Magazine</i> Cookery Writer of the Year 2000.
From the Inside Flap
Destined to become a genuine classic, this new cookbook is written with passion and humour, with more than 150 recipes and no-nonsense tips.<br><br>Ruth Watson is one of Britain’s most popular food writers, and in this wonderful and practical cookbook she describes how to prepare the very best in modern, stylish home cooking. As enjoyable to read as it is to cook from, it contains recipes and useful information on how and where to shop, and how to prepare more difficult foods like squid or scallops. Her philosophy is simple: if something tastes good, and if the recipe is one that you can cook without bursting into tears of frustration, then the preparation can be as pleasurable as the eating – almost!
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