The Secret of Cooking: Recipes for an Easier Life in the Kitchen

(Hardback)

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Description

The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you are cooking for yourself or for a crowd.

Bee shows you how to get a meal on the table when youre tired and stretched for time, how to season properly, cook onions (or not) and what equipment really helps.

The 140 recipes are doable and delicious, filled with ideas for cooking ahead or cooking alone and the kind of unfussy food that makes everyday life taste better.

Reviews

Its not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book its writing as nourishing as the recipes is most definitely it. Quite frankly, theres not a kitchen that should be without a copy of The Secret of Cooking Nigella Lawson

There is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And its not just about food but about how we live, and how we look after ourselves and each other Diana Henry

A wonderful book filled with greatthings to eat, andwisdom, wit and muchkindnessSusie Boyt, author of Loved and Missed

ReadingThe Secret of Cookingis like sitting in a warm kitchen with an exceptionally articulate friend. I dont need a lot of convincing to pick up a pan, but Wilsons tips are so clever, her recipes so tempting, and her vignettes of family life so candid, that this is a book I can read for pleasure alone Niki Segnit, author of The Flavour Thesaurus

This book is the perfect cooking companion andBee Wilson is the ultimate kitchen friend: smart, funny, conscientious and patient, this is a book you'll want to spend time with, in and out of the kitchen'Itamar Srulovich and Sarit Packer, authors of Honey & Co: Food from the Middle East

Wise, thoughtful and full of fresh ideas Mishal Husain, author of The Skills

Author Bio

Bee is an award-winning food writer, reviewer and journalist, currently author of 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine (for which she has been named food journalist of the year three times by the Guild of Food Writers). She is the author of four previous books, most notably THE HIVE (John Murray), SWINDLED (John Murray) and CONSIDER THE FORK, published by Particular Books/Penguin Press and by Basic Books/Perseus in the US. Before she became a food writer, she was a Research Fellow in the History of ideas at St Johns College Cambridge. Many years ago, she was a Masterchef semi-finalist. She is married with three children and lives in Cambridge.