Description This very personal collection of recipes by acclaimed food writer Annie Bell—the Guild of Food Writers Cookery Journalist of the Year—perfectly reflects the way we cook and live today. Featuring dishes that anyone can make swiftly, easily, and infallibly, it offers something for both quiet family nights and special occasions. Bell organizes her recipes into such categories as Grazing, Weekday Suppers, The Sunday Lunch, Summer Eating, and The Big Event: more than 150 luscious photographs (many taken at Annie’s homes) accompany recipes for delicacies like Cocktail Puffs, Macaroni Shepherd’s Pie, Maryland Crab Cakes, Roast Turkey, and a creamy White Chocolate Mousse Cake. Plus, Bell goes beyond the recipes, discussing intelligently designed kitchenware that looks good and make makes cooking simpler.
About the Author Annie Bell trained as a chef before becoming the food writer for British Vogue. She now writes regular columns for the Independent, and is the author of many books including Annie Bell's Vegetable Book, Living and Eating (with John Pawson), and More Taste than Time.
