This cookbook contains recipes that are the best in modern, stylish home cooking, along with information on everything from the best brand of sugar to use for baking, to advice on whether it is really necessary to skin tomatoes. With over 150 recipes, the book is divided into Winter and Summer, with dishes ranging from cod with garlic saffron mash to plums on panettone. When time pressures dictate, cheating - with style - is fine in Watson's book and there are many ideas for clever shortcuts.
Ruth Watson has successfully transformed a number of hotels and restaurants into award-winning venues. During the years she has contributed cookery pieces to various magazines and in 1994 was asked by Delia Smith to become a contributing food editor on Sainsbury's The Magazine. In 1997, and again in 2000, she won the prestigious Glenfiddich award for Magazine Cookery Writer of the Year. Ruth is also food editor of the Daily Mail's Weekend supplement and from December 2001 will be a regular contributor to BBC Good Food.