You have to be as brilliant as Carolyn to conceive these tricks, shortcuts and amazing combinations but once they are down on paper they look like simplicity itself. And the eating is always restaurant-quality. This is a book that will make eating-in a positive treat - so younger thirty-somethings will relate to to it well enough. But it's the real cooks who will recognise the true value of these recipes, because they will be aware of how much time and effort has been removed from these classics of the kitchen.

Author Biography

Carolyn started her career at the top working as Head Chef for a restaurant but eventually switched to journalism where, in 1977, she was able to combine her love of food with her flair for words when she became Deputy Cookery Editor for Woman magazine. Over the years she has freelanced for numerous women's, parenting, education, food and lifestyle magazines as well as for PR companies specialising in food, nutrition and health. She has written over 40 books and has taught both cookery and journalism at further education level. She has written many books for Foulsham and sold over 92,000 books in 2006 alone.