Favourite recipes and stories of a life in food come together in a beautiful cookbook by one of New Zealand's best-known food writers.

Lauraine Jacobs is a New Zealand food legend. Whether it's through her hundreds of recipes written over the years for Cuisine magazine, her weekly column in the Listener or her cooking demonstrations at the Auckland, Wellington and Christchurch Food Shows, New Zealand cooks know that her recipes are utterly reliable and totally delicious.

There are few food writers more experienced or more expert. Lauraine trained at the Cordon Bleu school in Paris, and for over 40 years since she has travelled widely, championned New Zealand food and wine producers, judged restaurant awards, been president of the International Association of Culinary Professionals, sat on government advisory panels, written several cookbooks and eaten at some of the world's finest restaurants.

Above all, she has never stopped loving cooking and exploring new ways to bring beautifully prepared meals to the table. It's been an everlasting feast.

Whether it's traditional baking or a glamorous dinner-party menu, Lauraine has the recipes homecooks can count on. She shares 100 of them with her fans in this gorgeous new cookbook that tells the fascinating stories of her life in food and showcases her favourite recipes and cooking tips and techniques.

Author Biography

Lauraine Jacobs is one of New Zealand's most experienced and best-known food writers. Trained at the Cordon Bleu School in Paris, she went on to become a long-serving food editor at Cuisine magazine and she now writes a weekly food column for the New Zealand Listener. She is a restaurant awards judge, broadcaster, cooking teacher and ardent advocate for New Zealand food and wine producers. Lauraine is a past president of the IACP and the New Zealand Food Writers Guild. She also runs a very popular blog www.laurainejacobs.co.nz/blog/ Lauraine lives in Auckland and at Omaha with her husband, Murray Jacobs.