Annie Bell celebrates the dessert and everything it stands for in this colourful and creative collection of truly delicious recipes. Desserts lie at the heart of home cooking and have an undeniable comfort factor and an indulgent character and they don't have to be hard to master. With the beginner in mind, Annie concentrates on producing recipes that revolve around easily obtainable ingredients without recourse to challenging methods and specialised equipment. From crumbles to custards, trifles to ice creams (without the use of an ice-cream machine), including seasonal recipes for festive occasions, this is the perfect book for anyone who loves something special at the end of a meal.
Annie Bell spent several years as Cookery Writer for Vogue, then as Food Writer on The Independent for whom she writes a weekend cookery column, and is currently the Cookery Writer on YOU Magazine in The Mail on Sunday, and a contributor to Country Living. She was winner of the 2003 Guild of Food Writers Journalist of the Year. She will start a bi-monthly column in Waitrose Food Illustrated in May.