The Big Red Book of Tomatoes (Penguin Cookery Library). This item is unavailable.The Big Red Book of Tomatoes (Penguin Cookery Library)

"This book is about the pleasure of eating tomatoes. Take a tomato that has been allowed to ripen on the vine: the plant will have sent its roots deep into the earth in search of food and water, while the sun turns the skin of the fruit a deep, darkred. Slice this tomato, sprinkle it with salt, add cracked pepper and some good olive oil, then eat it. Pure pleasure." After reading these opening lines of Lindsey Bareham's superbly researched cookery book, few people will be able to resist reading it right through, pausing only to try out some of the wide-ranging, innovative and delicious recipes. This is an invaluable addition to every cook's bookshelf.

Lindsey Bareham is an award-winning cookery writer, experienced broadcaster and restaurant critic. Lindsey has recently written for Food Illustrated and BBC Good Food amongst others and was contributing editor to the last three editions of Gault Millau's The Best of London. Her next book, A WOLF IN THE KITCHEN, is due to be published in September 2000.